2024 the best meatball recipes ever review

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The all-in-one cooking bible for a new generation with 300 recipes for everything from simple vinaigrettes and roast chicken to birthday cake and cocktails.
 
For Alex Guarnaschelli—whose mother edited the seminal 1997 edition of The Joy of Cooking, which defined the food of the late twentieth century—a life in food and cookbooks was almost predestined. Now an accomplished chef and author in her own right (and mom to a young daughter), Alex pens a cookbook for the way we eat today. For generations raised on vibrant, international flavors and supermarkets stocked with miso paste, harissa, and other bold condiments and ingredients, here are 300 recipes to replace their parents’ Chicken Marbella, including Glazed Five-Spice Ribs, Roasted Eggplant Dip with Garlic Butter Naan, Roasted Beef Brisket with Pastrami Rub, Fennel and Orange Salad with Walnut Pesto, Quinoa Allspice Oatmeal Cookies, and Dark Chocolate Rum Pie.

From the Publisher

Crispy Brussels Sprouts Salad

One of my favorite ingredient combinations is Brussels sprouts and bacon. And I love using Brussels sprouts raw and cooked in the same dish. To me, fried Brussels sprouts taste like nori seaweed, full of umami. The soy sauce in the vinaigrette here adds a deep salty note alongside the bacon without taking away from our star veggie. Most of this can be prepared in advance and then tossed together at the last minute.

Recipe - Serves 4 to 6

1. Prepare the Brussels sprouts: Remove and discard any damaged outer leaves. Then peel away the outer layers from each Brussels sprout to yield a total of 2 cups. Set those leaves aside. Thinly slice the remaining core pieces of the Brussels sprouts, and set them aside separately.

2. Cook the bacon: Heat a medium skillet over medium-high heat, and add 1⁄2 cup water and the bacon slices. Cook until all of the water evaporates and the bacon becomes crispy, 12 to 15 minutes. Transfer the bacon to a kitchen towel to drain, reserving the fat in the pan.

3. Make the vinaigrette: In a large bowl, whisk 2 tablespoons of the reserved bacon fat with the olive oil, soy sauce, and lemon juice. Stir in the shallots. Taste for seasoning and set aside.

4. Heat the oil: Pour the canola oil into a medium heavy-bottomed pot and heat it slowly to 375°F. (Use a deep-frying thermometer to monitor the temperature.) Line a baking sheet with a kitchen towel and set it aside.

5. Fry the Brussels sprouts: Carefully drop the Brussels sprout leaves, in small batches, into the hot oil. They will hiss and splatter when you drop them in, so stand back! Fry the leaves, turning them over with a metal slotted spoon, until they are crispy, 2 to 3 minutes. Transfer the leaves to the lined baking sheet to drain, and season them immediately with salt.

6. Assemble the salad: In the large bowl holding the vinaigrette, toss the reserved thinly sliced Brussels sprout cores with the mint and parsley leaves. Season with salt. Stir in the bacon and the warm fried Brussels sprout leaves. Serve immediately.

Ingredients 1 Pound Brussels sprouts 6 Ounces bacon, cut into 1-inch pieces 2 Tablespoons extra-virgin olive oil 1 Tablespoon dark soy sauce Juice of 2 lemons 2 Medium shallots, minced 3 Cups canola oil Kosher salt 1⁄4 Cup medium to small fresh mint leaves, roughly torn 1⁄2 Cup fresh flat-leaf parsley leaves

Grandma Guarnaschelli's Lasagna With Mini Beef Meatballs.

Roasted Shrimp With Chile And Almonds.

Orange Walnut Bundt Cake.

Publisher ‏ : ‎ Clarkson Potter; Later prt. edition (September 26, 2017)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 368 pages
ISBN-10 ‏ : ‎ 030795658X
ISBN-13 ‏ : ‎ 978-0307956583
Item Weight ‏ : ‎ 3.22 pounds
Dimensions ‏ : ‎ 8.3 x 1.2 x 10.3 inches
Reviewer: Jennifer Guerrero
Rating: 5.0 out of 5 stars
Title: Delicious. The classics we know and love. Special dishes and humble dishes. Easy to find ingredients. Charming tone.
Review: This is a wonderful cookbook. The Home Cook, Recipes to Know by Heart is a very befitting title. They are the classics that we all know and love, with a slight skew to the Italian American end of the spectrum. There are both humble and special dishes throughout the book, but nothing overly difficult. I just bought groceries for four main dishes, two sides, and two breakfasts, and found all of the ingredients at the very average supermarket down the street. The tone of the book is charming, filled with nostalgia for Alex’s childhood food memories. There aren’t a lot of photos in the book, but that fits with the casual platings and the focus on flavor and technique. Strongly recommend.Below are my pics and thoughts on the dishes I tried:1) Roasted Shrimp with Chile and Almonds – p 124. The dried chiles add so much flavor to this very easy, quick dish. I doubled it for four of us, and I’m so glad I did. My teenagers loved it.2) Avocado and Orange Salad – p 204. Delicious and minutes to pull together. This made so much more dressing than needed, so I’ll probably make ½ or 1/3 next time.3) Mini Goat Cheese Quiches – p 16. These are just delightful. They’re easy peasy, so they’d make a perfect addition when you’re entertaining. Don’t skip the lovely garlic, red wine vinegar, and olive oil dressing. It really adds that little something to it. I didn’t use even half the filling in the little phyllo cups, so I think I’ll make little tart shells for the rest of the filling tomorrow.4) Pumpkin Nutmeg Bread – p 336. Fantastic flavor and super moist. It’s called pumpkin nutmeg bread, but there’s ginger, cinnamon, nutmeg and allspice in it with toasted walnuts.5) Whole Roasted Chicken with Bacon – p 107. Just lovely. The chicken is divine. It’s super moist from the skin and bacon on it. The lemon mustard sauce balances the richness perfectly. The skin doesn’t crisp up, so I removed it after the fact. Just say no to flabby chicken skin.6) White Mushrooms and Spinach – p 162. This is flavored and lacquered with garlic, a good dose of pepper, and marsala wine, and gets a brightness from lemon zest at the end. Terrific.7) Beef Brisket Soup with Quickie Parmigiano-Reggiano Dumplings – p 72. Oh, those dumplings! The brisket was delicious, too.8) Grandma Guarnaschelli’s Lasagna with Mini Beef Meatballs – p 90. Wow. Really. This is the cheese and meatball lover’s lasagna. It is fantastic.Some others I have flagged to try: Spicy Chinatown Pork Dumplings – p 23 * Glazed Five-Spice Ribs – p 24 * Spinach, Artichoke, and Toasted Pecan Dip – p 35 * Beef Meatball Soup with Paprika and Israeli Couscous – p 56 * Tomato and Fennel Soup – p 61 (grilled cheese on the following page) * Creamiest of the Creamy Broccoli Soup – p 63 * Pasta Puttanesca – p 84 * Gnocchi Macaroni and Cheese – p 94 * Chicken Cutlets with Prosciutto and Sage – p 97 * Roast Beef with Dry Sherry Gravy – p 122 * Broiled Cauliflower Steaks with Parsley and Lemon – p 132 * Classic Pot Roast – p 135 * Crispy Potato Cake – p 145 * Sweet Potato Puree with Brown Butter – p 146 * Buttermilky Mashed Potatoes – p 150 * Roasted Carrots with Cumin and Coriander – p 152 * Beets, Toasted Walnuts, and Black Pepper Goat Cheese – p 155 * Grilled Onion Rings – p 176 * Fennel and Orange Salad with Walnut Pesto – p 208 * Crispy Brussels Sprouts Salad – p 211 * Tasty Tomato Salad with Fresh Raspberries – p 215 * Warm Candied Corn Salad – p 219 * Blackberry Clafoutis – p 284 * My Cannoli Filling Rum Cake – p 287 * Pineapple Upside-Down Cake with Pink Peppercorn Caramel – p 298 * Easy Beer Bread – p 325 * Parker House Rolls – p 329 * Spicy Margarita – p 356 * Raspberry and Lime Brunch Cocktail – p 359 * Buttered Rum Lifesaver – p 362I’ll update this as I play in the book more.

Reviewer: iiiireader
Rating: 5.0 out of 5 stars
Title: A Wonderful Cookbook – it is almost like inheriting a prized book of family recipes
Review: I have been a fan of Alex Guarnaschelli from watching her as a judge on the “Chopped” television show. I lost track of her once she became an Iron Chef and never really got to see her style of cook except for the special “judge cooks” show on “Chopped”. What little I saw of her style of cooking, I thought highly of. Enough so that I bought “The Home Cook” sight unseen.I have a decent collection of cookbooks, most of which sit on a bookshelf in my game room and get pulled out for specialty recipes. I have a few tried and trusted cookbooks which get shelf space in my kitchen. After both looking through this cookbook and trying several recipes, “The Home Cook” has its place in my kitchen and will be a cookbook that I use frequently. Along with the wonderful recipes, the cookbook has many beautiful photographs of the finished dishes (some of which I will include below.)I love the subtitle of this book “recipes to know by heart”. I agree one hundred percent. The bulk of the recipes are those which Ms. Guarnaschelli has developed herself. In addition to those, she has gifted us with tried and true recipes from her family, including those from both her mother and father. I look at these and see the years of love and work that it took to perfect them. I also see not only her family but mine, too, sitting around a large dining room table to enjoy the wonderful sights and tastes that will derive from this book.I'm very happy and impressed with the mix of recipes. I really appreciate that there are two chapters (Soups to Start and Soups for Dinner) devoted to soup recipes as I enjoy soup so much myself. Many of my own developed recipes are in the soup family, too. The chapter on supermarket mushrooms is worth the purchase of the book by itself. So many other cookbooks have you running around finding fancy mushrooms but Chef Alex has, as she states made supermarket mushrooms sexy!So far (and I just got the book this week), I've made a few recipes which my husband and I have enjoyed tremendously. Roasted Carrots with Cumin and Coriander (who would have thought to add those spices to simple carrots?); Beef Meatball Soup with paprika and Israel Couscous (I make a albondigas meatball soup myself but am really pleased to have a new meatball soup to enjoy); Mom's Chicken Cacciatore; and My Dad's Lemon Chicken. I'm looking forward to using this book for years to come and learning the recipes by heart as the author has suggested.Here are the chapters of the cookbook:Snacks and AppetizersDips, Crudites and Pickled VegetablesSoups to StartSoup for DinnerItalian American Pastas and ClassicsNew Chicken ClassicsStand-Alone Main CoursesOne-Pot and Slow-Cooked MealsRoot VegetablesSupermarket Mushrooms Made SexyThe Onion FamilySauces and DressingsSalad for Every SeasonSalad for DinnerGrain and Bean Side DishesItalian American CookiesBerries and Juicy FruitsCakePies, Tarts an CrispsQuick BreadsJams and Fruit CondimentsCocktails

Reviewer: Debra S. Goulding
Rating: 5.0 out of 5 stars
Title: Great Cookbook!
Review: She is an amazing chef! Yummy recipes.

Reviewer: SC
Rating: 4.0 out of 5 stars
Title: Beautiful Book and Fantastic Pictures....
Review: Book itself if beautiful and will have a place on my bookshelf, however, as far as being a "Home Cook" type of book in my opinion it is not. The recipes although look delicious are way too complicated for a home cook and have way too many ingredients that most home cooks wouldn't have on hand, like cognac, many recipes have alcohol / red wine etc. These recipes no doubt are probably delicious but I would not buy a bottle of cognac to use very little of it. People that don't drink would tend not to buy a whole bottle of wine to use a small amount either. I have seen many of Alex's cookbooks and although beautifully made just all way too complicated and nothing my family would actually eat other than a recipe or maybe two.

Reviewer: Gemma Ferri
Rating: 5.0 out of 5 stars
Title:
Review: Fun recipes and ideas

Reviewer: jamie adams
Rating: 5.0 out of 5 stars
Title:
Review: One of my favourite cookbooks ever. Has everything-always easy and delicious

Reviewer: Brenda Leeper
Rating: 5.0 out of 5 stars
Title:
Review: I simply loved this book

Reviewer: Hans
Rating: 5.0 out of 5 stars
Title:
Review: Love this cookbook, I’ve tried several recipes and they have all turned out really well. Great for someone not super experienced as the instructions are step by step and well explained. More pictures of the food would be nice.

Reviewer: D. Belec
Rating: 4.0 out of 5 stars
Title:
Review: Within minutes of receiving this book and randomly flipping through it, I'd found a ton of recipes I was eager to try. Three weeks later, it's already one of my three go-to recipe books for every meal plan.You've got to try the beef chili (p. 67). After decades of searching for that perfect chili recipe, I have finally found it! And Alex's dad' lemon chicken (p. 110) is also terrific. I grew up eating so many of these dishes (e.g., Chicken Caccitore, Pasta Bolognese and Putanesca, Pepper Steak and Caesar salad), trying the Iron Chef version is a real treat and I'm learning some tricks of the trade as well, such as letting the chili rest for 10 minutes before serving for melt-in-your-mouth beef.This recipe book is money well-spent.