Both classic and inventive, these balls were one of the first meatball “specials” we served at the Shop, and they remain incredibly popular. While traditional Bologna-style meatballs call for braising in tomatoes and heavy cream, our version uses ground beef, with the tomatoes and cream added to the actual meatball. This makes for one mean spaghetti and meatballs.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.