Don’t mistake the recipe title for something you’d find at a frat party. This sophisticated ball came about when a friend brought us thirty pounds of wild boar from his hunting trip. Because that doesn’t happen often, we switched to ground pork, and the balls are just as good. These meatballs are actually pretty simple, accented with a splash of Madeira, chopped rosemary and sage, and a hint of honey. Try to find a good-quality Madeira; it is reasonably inexpensive, and if you buy something decent, you can drink it with dinner. Serve these meatballs alongside one of the seasonal risottos (see pages 74 to 77), accompanied by Simple Arugula and Apple Salad (page 112).
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.