the dining & wine section of the times often annoys me, with its references to pickled ramps and its decision to feature the $25 and under column only every other week, but i guess that's what you gotta do to rise above the hoi polloi.sure, the juvenile graphic above looks like something that i could've made on a commodore 64, but this article is so damn appetizing that i can't stop thinking, nay, dreaming about it. i mean, c'mon:
He took his mother’s recipe for veal, beef and pork meatballs, and tweaked it heavily, tripling the meatball’s size to that of a softball, coring it like an apple and stuffing the cavity with whipped ricotta and Parmigiano-Reggiano (leaving a beret of the mixture on top), and giving it a smoky finish in a wood-fired oven.
