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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 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 2 pounds ground beef 1 cup fresh bread crumbs 1/2 cup finely grated Parmesan 1 heaping tablespoon chopped fresh basil 1 heaping tablespoon chopped fresh parsley 1 teaspoon kosher salt 1/2 teaspoon black pepper 1/8 teaspoon ground cayenne pepper 2 cloves garlic, minced 2 eggs 3 tablespoons olive oil. 1. In a large bowl, . . . → Read More: Italian Meatballs INGREDIENTS 1/4 cup plus 2 tablespoons extra-virgin olive oil 2 large onions, thinly sliced 10 garlic cloves, thinly sliced 1 scant tablespoon chopped rosemary 1/4 teaspoon crushed red pepper Kosher salt and freshly ground pepper Two 15-ounce cans cannellini beans, drained and rinsed 2 tablespoons chopped flat-leaf parsley 1 cup water 1/4 cup freshly . . . → Read More: White Beans with Onion Confit 6 slices bacon, cut crosswise into 1-inch pieces 1 medium yellow onion, diced small 4 garlic cloves, smashed and peeled 2 tablespoons Dijon mustard 1 tablespoon honey 1 sprig rosemary 1 pound dried white beans, such as Great Northern or cannellini, picked over, soaked overnight, and drained 2 bottles Belgian-style white ale (12 ounces . . . → Read More: Beer Baked White Beans with Bacon 1 pound (16 ounces) fresh lump crabmeat 1 small sweet onion, chopped fine 1/2 cup canola oil 1/2 cup ice cold water 1/3 cup cider vinegar 1/2 teaspoon salt Freshly ground black pepper Pinch of cayenne pepper (optional) Scatter half of the chopped onion in the bottom of a serving bowl. Add half of . . . → Read More: West Indies Salad 1 lb. small radishes (2 to 2 ½ dozen) 2 Tbsp. unsalted butter 1/3 cup chicken stock, or water Large pinch of sugar Coarse salt Freshly ground black pepper Trim the roots from the radishes, and pare off the greens, leaving ¼ to ½ inch of the stems. (This is mostly for looks, and . . . → Read More: Butter-Glazed Radishes |
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