Kofte are at home in a dozen or more countries, under a variety of names. The most basic combine ground lamb and onion in a fairly smooth paste—not chopped, like the best hamburgers are, but quite dense—and are grilled on skewers (you can, if you prefer, shape them into burgers or meatballs and grill that way). Beyond the basic, there are infinite varieties; I get into some of them, but this is a subject on which one could write a book . . . Serve, if you like, with Parsley-Onion Condiment (page 596).
With titles dedicated to party appetizers, therapeutic baking, and more.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
There’s a reason they say, “easy as pie,” you know?
Like seared scallop piccata and chocolate Guinness cake.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Like Sri Lankan cashew curry and vegan stuffed shells.
Turn humble onions into this thrifty yet luxe pasta dinner.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.