1 pound ground lamb 2 tablespoons dijon mustard 2 Tablespoons honey 2 cloves of garlic confit – minced* Salt/pepper 2 large handfuls of Stacy’s Pita Chips – crushed in a ziptop bag 1/4 bunch of flat leaf parsley – chopped 3 sprigs rosemary – chopped 2 eggs 1/4 cup Panko Bread Crumbs Flour Canola . . . → Read More: Lamb Meatballs
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INGREDIENTS 2 tablespoons unsalted butter 1 small onion, cut into 1/4-inch dice 2 garlic cloves, very finely chopped 1 1/4 cups ketchup 1/4 cup bourbon 3 tablespoons cider vinegar 2 tablespoons molasses 2 tablespoons honey 2 teaspoons Tabasco 1 teaspoon chopped thyme 1/2 teaspoon cayenne pepper Kosher salt and freshly ground black pepper 1 . . . → Read More: Barbecue Shrimp with Cheese Grits Bake the sweet potatoes: 4 large sweet potatoes Canola oil, as needed Preheat the oven to 400 degrees. Peel the sweet potatoes and chop them into 1½-inch chunks. Toss with enough canola oil to coat the potatoes lightly but evenly. Add the potatoes to a small baking pan; you want to crowd the potatoes . . . → Read More: Teaism’s Miso-glazed Sweet Potatoes 1/2 pound borlotti or pinto beans, soaked overnight or for six hours in 1 quart water 2 tablespoons extra virgin olive oil 1 medium onion, chopped 1 medium carrot, chopped 1 small celery stalk, with leaves, chopped 2 teaspoons chopped fresh sage 4 large garlic cloves, minced 1 pound green cabbage, cored and shredded . . . → Read More: Cabbage and Winter Squash Soup with Farro
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1 onion, chopped 3 cloves garlic, minced 1 1/2 pounds ground turkey 2 (4 ounce) cans canned green chile peppers, chopped 1 tablespoon ground cumin 1 tablespoon dried oregano 1 teaspoon ground cinnamon ground cayenne pepper to taste ground white pepper to taste 3 cups cooked cannellini beans 6 cups chicken stock 1 jar . . . → Read More: 4 chipotle peppers (from a can) plus all the adobo sauce it sits in 1 bunch cilantro, chopped 1 red onion, peeled and cut into large chunks 1 head garlic, peeled and cloves smashed 5 dry bay leaves 2 teaspoons ground cloves 1 tablespoon kosher salt Juice of 4 limes 1/2 cup cider vinegar . . . → Read More: Slow Cooker Barbacoa ¾ cup whole milk 3 slices white bread, crusts removed 6 ounces Valley Shepherd Califon Tomme, Cato Corner Dutch Farmstead or other mild and buttery Gouda-style cheese 1½ cups loosely packed fresh parsley leaves, finely minced ¾ cup finely minced onion 2 large eggs 2 teaspoons salt ½ teaspoon ground white pepper ¼ teaspoon . . . → Read More: Finnish Meatballs FOR THE TAHINI SAUCE: 1 cup tahini 1/2 cup canned chickpeas, drained and rinsed Freshly squeezed juice of 1 lemon 2 garlic cloves, chopped 1 1/4 teaspoons kosher salt, more as needed Pinch cayenne For the meatballs: 1/2 cup canned chickpeas, drained 3/4 pound ground lamb 3 scallions, white and light green parts only, . . . → Read More: Lamb and Chickpea Meatballs 1 pound ricotta cheese 1 pound ground veal (triple ground by butcher or at home), chilled 2 large eggs 1 cup freshly grated Parmigiano-Reggiano, plus more for serving 1 tablespoon salt, or as needed Freshly ground black pepper Freshly grated nutmeg, as needed Vegetable oil for frying 1 cup flour, or as needed 4 . . . → Read More: Veal Meatballs with Parmesan For the sauce: 1/3 cup extra-virgin olive oil 1 Spanish onion, diced 6 garlic cloves, minced 2 28-ounce cans peeled plum tomatoes ¾ teaspoon kosher or coarse sea salt For the meatballs: ½ small baguette (6 ounces), crust trimmed 6 tablespoons extra-virgin olive oil ½ large Spanish onion, diced 8 garlic cloves, minced 2 . . . → Read More: Lamb Meatballs with Mint |
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