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Turkey Meatballs with Tomatoes and Basil

by Elise Bauer

We used to have a cat named Jack. Jack was a sly, slow-moving, long-haired Persian that would rarely come when called, but if you put out a small bowl of vanilla ice cream, out of nowhere he would magically appear.

This is sort of how my dad is with meatballs.

All I have to do is say, “Dad, I’m making meatballs,” and he’s half-way out the door on the way over. He loves these turkey meatballs.

by Sheryl Julian

Maple-Glazed Chicken with Caramelized Onions and Pears

In New England, where I live, there are so many grand maple trees that the syrup goes into everything.

You often find it in pots of baked beans instead of molasses, as well as in all kinds of cakes, pies, and other sweet desserts.

Maple syrup also makes its way into simple weeknight dishes like this skillet chicken recipe, where it turns into a glaze.

by Elise Bauer

This recipe is so easy, it’s surprising how good it is!

You just line a baking dish with chicken breasts, pour over plenty of salsa verde, bake, sprinkle with some cheese, bake some more, and presto wham-o you’re there. Serve over rice to absorb the sauce.

by Elise Bauer

Growing up we always had a choice of two kinds of salsa – a red tomato salsa which we made from scratch, and a salsa verde, or green salsa, which we got from a bottle (Victoria brand).

As a kid I always thought that green salsa was made from green tomatoes, but actually it is made with a Mexican relative of a tomato, the naturally tart tomatillo (pronounced “toe-mah-TEE-yo”), which looks like a little green tomato covered with a husk.