With its rich and subtle flavor, veal is one of the traditional meats used in Italian meatballs. Here we layer it with Parmesan cheese, oregano, and aromatic vegetables. At the Shop we use veal breast, which is inexpensive and has a relatively high fat content. It is a bit more work to butcher and grind, but it’s worth the exceptional outcome. Ask your butcher in advance to bone the breast and grind it for you. Serve with Sauce Vierge (page 65) and Braised Green Beans (page 101).
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.