(Re)iterating Bertolli’s baby artichokes, olives, meatballs and sage
We found this recipe in Chez Panisse Cooking while looking for a creative way to use some semi-impulse-bought baby artichokes. (They were from Castroville and on special at Whole Foods. Even die-hard...
View ArticleAlmond sauce adds goodness to almost any ball of meat.
Even Claudia Roden is ambivalent about what meatballs to use with this wonderful sauce of fried almonds and garlic, based on a Catalan picada. “Veal was once the prodigious expensive partner, pork the...
View ArticleMoroccan Harira Makes Merguez Meatballs Mandatory
We really enjoyed this chickpea- and lentil-laden North African soup, whose “sophistication” (per Daniel Boulud) can be found in its “haunting taste and rich textures.” We were also happy to find an...
View ArticleIn Winter’s midst, we make meatballs (and put them in beef and barley soup)
Gourmandistan was fortunate enough to escape most of the massive snowstorm that engulfed America’s east coast in the past few days. However, several inches of snow and a somewhat ice-clogged creek have...
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