At the shop we think all holidays deserve their own meatball. In New York City, Saint Patrick’s Day is a big deal, celebrated with a major parade, and so of course a meatball was born. These are a clever twist on the usual corned beef and cabbage pairing, and they were so popular that now we serve them throughout the year. We’re not fans of artificial coloring but we suppose you could even dye them green if you wanted to. We love to serve them with Mashed Potatoes (page 79) and Mushroom Gravy (page 63).
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.