Sometimes you just gotta take a break from hard-core carnivordom, and these are the way to go—just ask our staff, who eat them around the clock. These balls happen to be Mike’s favorite, too. You’ll often find us at the bar with a big bowl, topped with Classic Tomato Sauce (page 56) or Spinach-Basil Pesto (page 58) and a side of steamed or sautéed spinach. And when it comes to kids, this is a great and tasty way to sneak in more veggies.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The silky French vanilla sauce that goes with everything.