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).
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.