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The Cookstr Weekly: Meatball Mania

January 30, 2012

 Welcome to The Cookstr cookstr logoWeekly!

This newsletter is filled with a variety of editorial features and links to Cookstr’s expert recipes by chefs and cookbook authors. You can access an archive of Cookstr newsletters here, and check out more featured recipes on our homepage.

As always, Cookstr recipes are tested, trusted, and handpicked by Cookstr’s editors from published cookbooks to help you on your culinary journey. To get you started, here are a selection of recipes on Cookstr by the chefs and cookbooks authors that made them famous.

Cook in good company.

 

Chipotle Meatballs by Rick Bayless

Although our inclination is to imagine them perched permanently on top of spaghetti, all covered with cheese, Italian-American style, meatballs are cross-cultural and take well to a variety of interpretations. From Middle Eastern kofta and Chinese steamed pork balls to albondigas in Latin America or the marble-sized polpettine eaten in Italy, meatballs are more than meets the eye. Below are recipes for meatballs made of tuna, lamb or shrimp; seasoned with tamarind or saffron; in soups or on skewers. These Chipotle Meatballs by Rick Bayless, like those served in Mexico City, include bacon and fresh mint, in a chipotle tomato sauce. No spaghetti necessary.

More Meatball Recipes from Cookstr

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“A well-made croissant has a crisp crust and a somewhat flaky crumb that is soft but never doughy. Croissant is actually the missing link between puff pastry and brioche. Take puff pasty dough, add some yeast, and you have croissant dough. Take brioche dough, add as much as almost double the butter, replace the eggs with milk, and you have the makings of croissant dough. Some people think of a croissant as a pastry, others as a bread. Most don’t think much about it at all, they just eat it with great pleasure.” – Rose Levy Berenbaum

 

New On Cookstr: Newly Added Recipes

 

 

Robin to the Rescue by Robin Miller

 

 

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