Mexican meatballs are typically made with a mix of pork and beef (or veal) and include bread crumbs or rice to plump them and egg to bind the ingredients. From there, seasoning variations abound: garlic and/or onion, or not; herbs and/or spices (usually cumin and oregano, sometimes mint); elements such as raisins and/or olives (a Peruvian variation); and so on. Zucchini, the “special ingredient” I use here, was suggested by Mexican cooking maven Diana Kennedy. It lightens and freshens the sausage in a way I find pleasing, so I use it for my basic recipe.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.