When a prominent bourbon company called and asked if we would develop a meatball for them, we were all over it—we had wanted to run a BBQ meatball on the menu since the Shop opened. All that was needed was a Lower East Side (L.E.S.) barbecue sauce, which, when mixed with some sautéed onions and freshly ground pork, became the official recipe for the Shop’s BBQ balls. So the next time you want some quick ’cue, instead of slaving over the grill, you can prepare these balls ahead and spend some QT with your guests.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.