Our go-to condiment for dipping sweet potato fries, slathering on chicken before roasting, dribbling on eggs, and dousing just about anything that needs some shazam!
About Raquel Pelzel
Raquel Pelzel’s work has been featured in Saveur, the Wall Street Journal, Every Day with Rachael Ray, Shape, and Epicurious, among many others. Formerly an editor at Cook’s Illustrated and the senior food editor and test kitchen director for Tasting Table, Pelzel has written more than 20 cookbooks and has judged Food Network shows including Chopped Junior and Beat Bobby Flay. Pelzel lives in Brooklyn, New York, with her two sons. @raquelpelzel
Eggplant Meatballs
A crisp crust, a tender interior, and an impossibly enticing taste. Smothered in marinara or dolloped with tzatziki, these eggplant meatballs won’t disappoint.