RECIPES For THE SOUL
made with love

A juicy beef, pork and veal meatloaf, kept moist with milk and gelatin, with a mellow garlic gravy.

Double-fried, buttermilk-marinated chicken thighs with a glasslike crust and a sticky honey, lime and soy glaze.

Golden chicken thighs and lemony potatoes roasted in one pan with garlic, oregano, rosemary and thyme, served with a cool Greek Village Salad.

A gentler Bolognese, but not a timid one: browned chicken, slow-cooked vegetables, red wine and tomatoes, finished with milk, Parmesan and butter.

Crisp-edged charred beef and lamb over cold minted cucumber yogurt with toasted walnuts, golden raisins, pomegranate molasses and warm homemade pita.

Brined jumbo shrimp in a glossy garlic, lemon, vermouth and butter sauce, with crisp lemon-garlic breadcrumbs and garlic-rubbed grilled sourdough.

Crisp, double-fried spiced chicken thighs with cilantro chutney mayo, tamarind sauce, lime slaw and quick pickled onions on soft brioche buns.

A deep, gently warm beef chili with toasted ancho, guajillo and pasilla chiles, slow-cooked in the oven, with crisp cast iron buttermilk cornbread alongside.

These are soft meatballs, tender enough to yield to the side of a spoon. Ricotta keeps them delicate, prosciutto brings a deep savory note, and the tomato sauce settles around them in rich scarlet folds. Underneath, creamy Parmesan polenta catches every spoonful of sauce.