Chili (New York Times)

  We love chili at my house. I bake a small cornbread while the chili is bubbling and serve together, sometimes with honey butter. Yum. There are many varieties of chili, spawning the infamous chili cookoffs around the country. We prefer our chili mild, and I myself despise kidney beans so I use black beans … Continue reading

Meat Balls Napoli

Meat balls are known the world over, whether they be Swedish or sweet, as a plated, skewered or spaghetti-adorning lump of spiced and meaty goodness. The meat balls from Naples in southern Italy originally had a soft doughy center, but with the Americanization of Italian cooking, breadcrumbs became the standard. These particular meat balls are … Continue reading