A few months after the Shop opened we got a call from the Food Network asking if we would be interested in being guests on Big Daddy’s House with host Aaron McCargo, Jr. They asked if we could develop a new meatball for their Thai-themed episode. The recipe, which captures all of the fresh, wonderful flavors of Southeast Asia, was a big hit on the show and in the Shop as well. Be careful not to chop the herbs too finely and feel free to add extra chiles if you prefer your meatballs extra spicy. The garnish—crunchy peanuts, basil, and grated carrots hit with rice wine vinegar and soy sauce—is a killer. Serve it all with Peanut Sauce (page 67, optional).
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.