Don’t mistake the recipe title for something you’d find at a frat party. This sophisticated ball came about when a friend brought us thirty pounds of wild boar from his hunting trip. Because that doesn’t happen often, we switched to ground pork, and the balls are just as good. These meatballs are actually pretty simple, accented with a splash of Madeira, chopped rosemary and sage, and a hint of honey. Try to find a good-quality Madeira; it is reasonably inexpensive, and if you buy something decent, you can drink it with dinner. Serve these meatballs alongside one of the seasonal risottos (see pages 74 to 77), accompanied by Simple Arugula and Apple Salad (page 112).
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.