Lamb shoulder makes luscious meatballs because the ground meat has sufficient fat. It stays moist, even when reheated, so you can make the dish hours ahead. Brian sometimes makes miniature lamb meatballs to serve to visitors who participate in the winery’s Wine and Food Pairing Experience. In this larger size, the meatballs look and taste as if they were made by an Italian grandmother. Pair with pasta or white beans.
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.