Unmeatballs happily flex to accommodate both whole-grain and gluten-free bread, and the addition of some stealth pumpkin puree brings additional nourishment along with a very nosh-able texture.
Salt and freshly ground pepper
Argentine Humita
Humita, essentially a savory corn pudding, is the perfect side to steak, sausages, or anything coming off an Argentine grill.
Super-Fresh Pasta with No-Cook Tomatoes, Cheese and Basil
When the first good tomatoes appear, I buy fresh basil and a good sized chunk of Parmigiano-Reggiano, and whip up a no-cook pasta. It’s not the heat. It’s the deliciousness. I like it even better than the red sauce of winter.
Pan-Roasted Pork Tenderloin with Rosemary and Fig and Balsamic Agrodolce
Chris Prosperi made this pork tenderloin for us as our pre-show meal, and it was outstanding. We wholeheartedly recommend you try it for a weeknight dinner or the next time guests come for dinner.
Faith’s Greek Lemon Chicken Soup with Quinoa
We’ve all had lemon chicken soup with rice or noodles, but quinoa somehow makes any dish heartier and more substantial. Because quinoa is so dense and filling, it’s an excellent way to make Faith’s soup recipe, a riff on avgolemono, a meal.
John E. Finn’s Prosciutto, Parmesan, and Rosemary Omelet
A ham and cheese omelet is on every menu in every breakfast spot in the United States. It is easy to understand why: A ham and cheese omelet is comfort food, requires no fancy ingredients, and is simple to prepare.
