These meatballs are light and tender, using just the right balance of meat, cheese, egg, and breadcrumbs. But what makes them so delicious is the fresh parsley, so don’t skip it and don’t substitute it! Not unless you really, really have to 😉 Serve these any way you like–with spaghetti and tomato sauce, mashed up into lasagna, with gravy, enveloped in a red wine sauce, formed into a patty for a burger, or my personal favorite, broken up into pasta Alfredo.
As its creator Wini Moranville puts it, “With mellow leeks, garlic, and wine to infuse the fish with flavor, and the barest touch of cream to finish the sauce, this dish tastes and feels like elegant classic French fare, but it’s pleasantly light on its feet.”
This dish is incredibly simple yet satisfying with wonderfully sophisticated flavor. As the fish cooks in the sauce, it creates its own stock and the combination of wine and fresh herbs brings a beautiful, refreshing element.
This is one of those meals that you can pull together in the time it takes for the rice to cook; perfect for a weeknight or, perhaps, the weekend with a little tomato and goat cheese crostini to start and some dessert for later 😉
This mac and cheese has a thick, creamy, sauce. Ooey, gooey, and oh-so comforting. It’s cooked only on the stovetop, so you don’t have to worry about the extra wait in the oven.
In this open-faced breakfast sandwich, the baked egg is wonderfully warm and runny (the yolk, of course, not the white), while the Parmesan bechamel adds a great sharp and creamy bite. Paired with the crisped ham and toast, you end up with a wonderful play of rich vs sharp and creamy vs crunchy.
These latkes are light, crisp, and just sweet enough, using a combination of Yukon Gold potatoes, sweet potatoes, and onion. If you’ve never had latkes, especially if you’re a potato lover and extra especially if you’re a hash brown lover, you absolutely must try these. Even if you dislike sweet potato (which I always have), you have to try this recipe. It’s nothing like mushed up sweet potato that someone probably threw some extra sugar into along with cinnamon and nutmeg, as if you’re about to eat dessert or pumpkin pie. Seriously…give these a shot 😉
It can’t get much easier than this. Cover the bottom of a pan with sliced vegetables, top with a brisket, cover, place in the oven, and go get on with your life for the next six hours while you wait for it to slowly cook into a simple, yet flavorful, moist, tender roast.
This ragu is pasta comfort food at its best. Meaty and just-bold-enough with loads of dry red wine with just enough tomato sauce to keep it from being too rich. Make this early in the day on a weekend and freeze the leftovers for easy, delicious dinners to come.
An incredibly simple, flavorful one-pot dish of sweet and spicy Italian sausage cooked with rice, wine, and pureed tomatoes, creating its own wonderful tomato sauce.
The acidity of balsamic vinegar pairs with the richness of salmon to create the perfect marriage. Always a lover of tomato and balsamic, I topped each piece of fish with a roasted Compari tomato and garlic.
With just the right balance of sweetness and acidity, this easy meal will take you directly past your fill. Using one pan to cook the rice (unless using leftovers, which makes for an even easier meal!) and another to saute the chicken and “stir fry” the tomatoes and rice, you’re left with a quick cleanup and more time to enjoy each other’s company and, perhaps, a little bite of dessert in front of the television…