Dairy Free

If prepared with a bit of inspiration, cauliflower can taste complex and flavorful. As with all recipes, the simpler the preparation, the more important attention to detail becomes, and with this dish, it’s all about the high-heat roasting. Don’t be afraid of a few burned edges. Cauliflower is low in sugar, so roast it hot and fast so that it browns well but keeps some of its wonderful crunchy texture. Make sure you don’t overcrowd the roasting pan, as this will cause the vegetable to steam instead of roast. You’ll love this alongside our Bouillabaisse Balls (page 23).

Collard greens are sweet and yummy, but you need to cook them all the way through or they can be bitter and tough. Cooking them in salted water will speed up the process so you can get these greens into your mouth as soon as possible. A little splash of vinegar at the end of cooking helps brighten the flavor. We use these as a bed for the Bolognese Balls (page 6), but they work well with pretty much any meatball in the book.

Green leafy vegetables like kale are extremely healthy, and kale is one of our favorites. The key to this recipe is cooking the anchovies and garlic until they are falling apart, almost melting into the dish. If you have an aversion to anchovies, feel free to leave them out. Just add a pinch more salt. Serve alongside Mediterranean Lamb Balls (page 24)

Fennel is a staple ingredient at the Shop. It’s extremely versatile and just as delicious thinly sliced into a salad as it is roasted as an accompaniment. Don’t discard the green fronds; they are very flavorful, and you can use them for the Fennel Risotto (page 77).

Make extra pecans and store them in a resealable container with a tight-fitting lid in the pantry or a cabinet. If they get a bit stale or soggy, you can always roast them again for a few minutes.

Brussels sprouts are one of the highlights of the fall market. If you’re lucky you can buy them attached to the stalk. When roasted, the outer leaves become nicely browned, and in this recipe the flavor is intensified by the addition of apples and onions. The honey-roasted pecans add a wonderful sweet and salty crunch and are a bonus recipe here—you can snack on these with a cocktail too. And while we keep the veggies all vegetarian at the Shop, if you want to, roast a little bacon or pancetta along with them. The results will speak for themselves.

Carrots are often underappreciated, and we think they are one of those incredible vegetables that is worth another look. We were inspired to re-create a modern version of a classic Jewish dish called tzimmis, which is served to welcome in the new year. With its great balance of savory carrots, refreshing mint, and lemon juice, plus crunchy, earthy walnuts and sweet honey and prunes, this is one of our go-to roasted veg dishes at the Shop. Serve warm or at room temperature.

The upside to these beans is that they are totally delicious. The downside is that they take a seriously long time to soak and cook (plan on starting these the night before you intend to serve them). But please don’t take any shortcuts, or you may end up with undercooked beans, which are not so delicious. For the perfect combination, try Classic Beef Meatballs (page 4) with Classic Tomato Sauce (page 56) over a heap of these beans. They are also a great addition to a salad, and can turn simple greens into a protein-rich meal.

Serve with Veggie Balls (page 16)

The fresh punch of tomatoes, cilantro, and lime makes this sauce a natural fit for Viva la México Balls (page 27), but try it as a dip with chips too. This sauce will keep for up to four days in the fridge.

Chutney adds a ton of flavor to many different dishes. At the Shop we serve this with the Jerk Chicken Balls (page 30) because it’s the perfect counterpoint to the salty-spicy meatballs. Also, definitely try mixing this staple condiment into cooked rice or serve it alongside grilled chicken or fish. Alternatively, spread it on sandwiches, or stir it into a bit of mayo or yogurt for a quick dip. This sauce will keep for up to two weeks in the fridge.

Addictive and easy, this is our version of a quick Asian-inspired sauce that we serve with Thai Balls (page 45). However, we also think it’s a smashing success alongside fresh-cut veggies as a crudités dipping sauce. Alternatively, try mixing a few tablespoons in with your next stir-fry or thinning it with water and serving it over Asian noodles. This sauce will keep for up to two weeks in the fridge.

We’ve revived this simple, classic French sauce with a combination of extra-virgin olive oil, tomatoes, fresh herbs, and some toasted pine nuts. It’s a summertime sauce that’s typically served with fish, but we like it with many of the meatballs, including Duck Balls (page 31) and Veal Meatballs (page 48). On a hot summer day meatballs can be dauntingly heavy, and a bright, fresh sauce can turn them into a suprisingly light lunch. Since chervil can be tricky to find, feel free to skip it if you can’t find it.

Sure, you can buy barbecue sauce, but wait until you try ours—it’s what we call QC, or quick cook. You probably already have most of the ingredients in your fridge or pantry. This tangy Lower East Side creation is the star ingredient in our BBQ Pork Balls (page 11), but it shines on its own with any grilled meat or bird.

Since everyone has his or her version of this sauce, we spent a lot of time getting this one right. No surprise, the best results came from using the best ingredients. When it comes to tomato sauce, using poor-quality canned tomatoes can leave an acidic or tinny taste in your mouth. So while it is a bit more expensive, we like to use Pomi brand chopped tomatoes (you know, the ones that come in the box). The sauce starts with a careful “sweating” of onions (cooking them slowly, until translucent but not brown, to extract as much flavor as possible), and the flavor continues to build from a nice, long, low-heat simmering after the tomatoes are added.

We hate to choose favorites—we love all our “children” equally—but this sauce is the one we go to again and again and again. It has the perfect amount of kick to it, but if you prefer it spicier, feel free to add more red pepper flakes. But please—this is a big tip coming—wait a minute or two after you’ve added the red pepper flakes before adding more. Give the peppers some time to hydrate and the spice to dissolve—a little chile goes a long way but takes time before it reaches its full potential. Of course we love this sauce over pasta and on a Smash (two balls on a brioche roll with sauce and cheese) too. Try tossing in a handful of arugula with the hot pasta and sauce and allowing it to wilt, adding a generous grating of parmesan cheese on top. Perfection!

We created these balls in honor of Easter. We won’t lie to you—they are a serious undertaking, and are without a doubt the most complicated recipe in this book. But we promise that the end result is completely worth the effort. Braising the legs with the onion and thyme brings out their incredible flavor and tenderness. Butchering the rabbit can prove a bit tricky, so visit your local butcher shop at an off-hour when the butchers have some extra time on their hands to help you. Serve with Mushroom Gravy (page 63) and Mashed Potatoes (page 79).

A few months after the Shop opened we got a call from the Food Network asking if we would be interested in being guests on Big Daddy’s House with host Aaron McCargo, Jr. They asked if we could develop a new meatball for their Thai-themed episode. The recipe, which captures all of the fresh, wonderful flavors of Southeast Asia, was a big hit on the show and in the Shop as well. Be careful not to chop the herbs too finely and feel free to add extra chiles if you prefer your meatballs extra spicy. The garnish—crunchy peanuts, basil, and grated carrots hit with rice wine vinegar and soy sauce—is a killer. Serve it all with Peanut Sauce (page 67, optional).