I dub my Italianate beef meatballs with a nugget of cheese in the center polpette, which in Italian means “round food”—as in meatball, fish ball, rice ball—because it is a fun word to say and it describes their jolly, amenable nature. They accommodate meatball needs from cocktail-size tidbits for dipping into cherry tomato chutney (page 17) to large balls bouncing in a hearty red pasta sauce (page 73).
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.