We’ve always had a thing for the charred lamb kebabs on flat skewers that the kebab/gyro joints do so well. One place even gave R. B. a couple of swordlike skewers after he bombarded them with questions. We make lamb/beef combo meatballs flavored with cumin to roast in the oven, and sometimes even finish on the grill. The meatballs cook on a baking sheet just like a pan of cookies. We’ve come to appreciate the many lives of a good batch of meatballs. A bag of Q’Balls in the freezer is as prized as a bag of brisket. Toss them with pasta, stuff them into pita pockets and sub sandwiches, serve them as a heavy appetizer or a quick heat-up for kid suppers. Customize the Q’Balls by substituting a couple teaspoons of any of the cheater dry rubs for the salt and seasonings.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.