When we opened the Shop, these Mediterranean balls were our first daily special. We were so busy that we didn’t get a chance to change it for three weeks, but nobody really complained because they were so delicious. People still get excited when we bring them back for a day or two. The raisins and walnuts give this ball a subtly sweet and earthy quality that complements the lamb. Make these into mini balls and pass them around at your next party. Just add toothpicks and Spinach-Basil Pesto (page 58) for dip. No sauce required. Or serve them over a bed of Braised Kale with Anchovies and Garlic (page 93) or Creamed Spinach (page 100).
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.