Homemade meatballs hold a revered place in American cuisine, much like they do in Italy. There is a difference though. While we cherish a plate of spaghetti and meatballs in the U.S., it’s not something you will likely find together in traditional Italian households or restaurants in Italy. Though I’ll never turn my nose up at meatballs served with pasta. I grew up in northern New Jersey with pasta and meatballs as a Sunday staple, and we carry that Italian-American tradition into our own home now, too. I make my meatballs the way my grandmother did: soaking breadcrumbs in milk, using a beef, pork and veal mixture, and following two…
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Prepare the dough at night, bake it in the morning. The rise happens while you sleep. “The beauty of sourdough bread is that no two loaves are ever exactly the same.” Light and airy with a dark, crispy crust, a crumb with a creamy texture and a superb mouthfeel – this simple, overnight sourdough bread recipe might be the only one you’ll ever want. This is an easy and simple sourdough bread recipe, especially helpful if you’re a beginner and new to sourdough bread baking. We’re not using starter when it’s active and at its peak. Instead, we’re going to use a slightly hungry starter – one that is just…
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I recently came across a recipe tin at my local antique shop, filled with handwritten desserts, delicate newspaper clippings, and a small bundle of stickers scripted with “from the kitchen of Mrs. Hamilton” still waiting to be used. The tin is dated 1943. Mrs. Hamilton scripted her full name and the quaint town in Massachusetts in which she resided, tucking this bit of information into the underside of the lid. It’s as if she knew this would make it into the hands of someone else one day. While it appears Mrs. Hamilton had a particular fancy for chiffon cakes, I sought her Christmas desserts first, and decided to bake…
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The only steak recipe you will ever need. There are several members of my family who would be quite content to live on steak alone. Needless to say, I have a fool-proof recipe, a recipe that I have deemed my one and only for pan seared, thick-cut, and bone-in steaks. This is more of a method than a steak recipe – you’ll only need fresh garlic, butter, thyme, and salt and pepper. That’s it! If I stress anything here at all, it is to make sure you have butcher quality steaks. As with any meal, the quality of the ingredients you use will make all the difference.
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(Method updated 8/19/24) I have a preference for dishes with a serious kick of heat. From my morning eggs to my late night savory indulgences, if I can add a bit of fire to my palate, I always will. Among my favorite go-to ingredients for a punch of flavor is Bomba di Calabria, a hot pepper paste made with dried Calabrian chiles. Dried chiles are reconstituted, steeped in boiling water, then processed with fresh garlic cloves, sea salt, extra virgin olive oil and a splash of balsamic. This fiery paste will become your secret weapon when you want to take your favorite dishes to the next level.
