CHEESE IT Swapped in for the bread crumbs often added for body, ricotta gives these meatballs richness and flavor as well as a remarkably light texture. For 25 years, Lee Hanson and Riad Nasr somehow kept a low profile cooking together in such major-league Manhattan restaurants as Balthazar and Minetta Tavern. At Frenchette, in Tribeca, the chefs promise personal takes on the classic French cooking they’ve perfected over decades. These lamb meatballs in a spicy tomato sauce, their second Slow Food Fast recipe, provide a prime example. The browned bits, or fond, from the pan will lend deep savory flavor to the sauce.

Source: Wall Street Journal February 23, 2018 21:22 UTC