What She’s Known For: Authentic Mexican cooking that’s earned a fervent following in Philadelphia and beyond. Flavorful, expertly crafted dishes that take no shortcuts. IN THE MANY kitchens where chef ...

It's all about the meatballs.

This meatball recipe takes all the flavors of chicken parmesan and turns them into an easy to make, easy to serve, no-frying needed modern classic.

1. Make the meatballs by adding all of the ingredients except the ground chicken in a mixing bowl. Mix it thoroughly then add the ground chicken and mix just until combined. Heat a lg. skillet over ...

For the meatballs you’ll need torn, soft white bread (without the crust), whole milk, freshly grated parmesan cheese, egg, finely chopped shallot, chopped capers, grated lemon zest from a single lemon ...

1. Make the meatballs by mixing all of its ingredients, except for the chicken, in a large bowl. Once combined, add the chicken and use your hands to mix just until combined. Do not overmix to avoid ...

Make the meatballs: In a blender or food processor, pulse eggs, half the onions, 1 tomatillo and mint until a uniform mixture forms and tomatillo and onion are very finely chopped. In a large bowl, ...

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. The creamy mushroom sauce is flavorful, but ...

Emma Wartzman is the kitchen and dining writer at New York Magazine’s the Strategist. Previously, she was an editor at Bon Appétit. The premise of this column is to teach you how to make a delicious ...