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Black and white photograph: Nanette in her chef’s coat, smiling broadly, spoons potato onto a row of dinner plates in a brick-walled kitchen.
Black and white: a ball of kitchen twine in a dark bowl, on a creased white cloth.

Favorite
Entrées

Beef, Pork, and Lamb

Page 11441 recipes1 on the site

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Three lamb meatballs under tahini sauce dusted with sumac, in a terracotta-pink bowl with halved cherry tomatoes and pink pickled onion.

Page 134Entrées

Lamb Meatballs
with Tahini

In this dish, the sumac-marinated onions bring a unique twist with its hint of citrus, which beautifully complements the creamy tahini sauce and savory lamb meatballs. Sumac is a spice derived from the dried and ground berries of the sumac plant. Its tangy, tart flavor profile adds a refreshing and slightly acidic note to dishes. Whether you're enjoying these lamb meatballs as a main course or as part of a mezze spread, the flavors of this dish are sure to transport you to a world of Mediterranean delight.

Nanette’s note on Lamb Meatballs with Tahini, page 133
Prep time
30 min., plus time to chill
Actual time
1 hr. 20 min.
Serves
4-6
Difficulty level
Moderate
Wine pairing
A French pinot noir or a dolcetto from Northern Italy

In her story

Each one leads back to her story on the home page.

All 41 recipes

116Beef, Pork & Lamb

  1. 116Cognac-Marinated Filet of Beef or Teres Major
  2. 118Filet of Beef with Blue Cheese and Pistachios
  3. 120Filet of Beef with Green Peppercorn Sauce In her story
  4. 124Spicy Zinfandel Meatballs
  5. 128Braciole
  6. 130Spiced Dusted Lamb Chops with Cherry Tomatoes
  7. 134Lamb Meatballs with Tahini On the site
  8. 136Grilled Tenderloin of Pork with Cherry Salsa
  9. 140Pan Roasted Pork Loin with Balsamic Vinegar Onions

142Poultry

  1. 142Herb Chicken Paillard
  2. 145Chicken with Salad on Top
  3. 146Chicken Breast Françoise Paul Bocuse
  4. 148Pan Roasted Chicken with Sage Vermouth Sauce
  5. 150Provençal Chicken
  6. 155Persian Black Lime Chicken
  7. 157Stuffed Poussin with Roasted Grape Cluster
  8. 158Roasted Chicken with Foie Gras Butter
  9. 162Old-Fashioned Fried Chicken In her story
  10. 164Southern Grits In her story
  11. 169Duck a L’orange
  12. 172Pheasant in Salt Crust with White Peppercorn Sauce
  13. 174Braised Pheasant Legs with Dried Morels and Chestnuts
  14. 177Peppercorn Marinated Quail with Cranberry, Cherry and Tomato Relish
  15. 179Cranberry, Cherry and Tomato Relish

180Seafood

  1. 182Scallops with Grapefruit and Onion Salad
  2. 184Crab Cakes and Tartar Sauce
  3. 186Shrimp Thai Curry
  4. 188Chili-Rubbed Prawns with Barbeque Hollandaise Sauce
  5. 190New Orleans Shrimp
  6. 192Italian Breaded Shrimp
  7. 194Salmon with Scallions Ginger Sauce
  8. 196Seared Salmon with Corn, Shiitake Mushrooms
  9. 200Chilean Sea Bass with Honey Soy Glaze and Ginger Butter Sauce
  10. 202Seafood Crêpes

204Pasta

  1. 204Angel Hair Pasta with Garlic, Olive Oil, and Red Pepper
  2. 206Penne Saint Martin
  3. 208Penne Pasta with Beets and Gorgonzola
  4. 213Rotolo with Spinach Stuffing and Creamy Tomato Sauce

214Vegetable

  1. 214Cheese Soufflé
  2. 216Lisa’s Stuffed Portobello Mushrooms In her story
  3. 220Jerusalem Artichoke and Vegetable Tagine

Page numbers are the pages of the printed book.

Entrées41 recipes

All 41 are in the book

Favorite: 123 recipes in seven chapters, and nine menus. In hardcover.

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