This delectable meatball recipe will transport you to Shanghai.
Since getting married five years ago, Gal Beckerman hadn’t really set foot in a kitchen. A new book by Mark Bittman changed that — and the way he thinks about food.
Reprinted with permission from “VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health … for Good” by Mark Bittman.
IKEA halted sales of its trademark Swedish meatballs in 13 European countries after tests in the Czech Republic on Monday showed the product contained horsemeat.
If there’s anything that reminds me of a day’s end, it’s a hot pot of tomato sauce bubbling on a stovetop. There was often one in my home on Friday nights growing up, attended to diligently by my mother, who would stir the ground veal meatballs within gently.
Unlike most of my friends, my parents didn’t inherit a lot of Jewish food traditions from my grandparents. My mother’s family had been in Canada for so many generations that they ate like WASPs. She grew up with roast beef dinners washed down with a glass of milk, and her mother’s cooking, which I experienced on visits to Montreal, was more a source of comedy than comfort.