FRIKADELLER: DANISH MEATBALLS

Frikadeller (Danish pork meatballs) are one of those quintessential foods that almost every Dane, young or old, knows how to make; children are even taught how to make them in school. Anne's frikadeller, however, are particularly special; she uses an handheld electric mixer to beat the ingredients together, producing an exceptionally fluffy meatball.


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GNOCCHI WITH TOMATO-BEEF RAGU

The airy flesh of the ubiquitous russet potato makes it the perfect choice for gnocchi. To create light, pillowy gnocchi, make sure that your dough is neither too wet nor overworked. Armida uses the fine markings of the back of her cheese grater to mark the gnocchi; I recommend using the fine side of a box grater to do this, or forming the gnocchi and running them along a wire whisk to mark them. The gnocchi are wonderful with Armida’s easy, rich ragu. They are also delicious with a simpler dressing of melted butter and grated cheese.


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BEEF RAGU

The ragù con carne over spaghetti alla chittarra is the dish that most reminds me of my grandparents’ relationship: it cooks for very long and when ready it takes on a particular color, somewhere between dark red and brown, that always makes me think of their dark bond. This recipe changed as we let go of some […]


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BRAISED PIGS FEET IN SOY-CARAMEL SAUCE

These succulent braised pigs feet were a regular meal in Mrs. Lee Sin's house. Naturally high in collagen and gelatin, they also nourished her family, keeping their digestion and joints healthy. The pigs feet were always served with perfectly steamed white rice, and can be garnished with cilantro.


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