With just enough spice to tickle the tongue, these balls are the ultimate crowd-pleasers. Whenever we have a large event to cook for, we always bring our Spicy Pork Balls. In terms of the meat for these balls, ask your butcher to grind some pork shoulder. It’s inexpensive and full of flavor, and it’s a cut we really love. Instead of using bread crumbs, as we do with most meatballs, we use fresh white bread, which makes for a lighter meatball. The ideal way to serve these is over a bed of Creamy Polenta (page 78) with a hearty ladleful of Spicy Meat Sauce (page 57).
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.