Donatella Arpaia's

MEATBALLS

The chef shares the recipe that won fan favorite honors at the New York City Wine & Food Festival

MEATBALLS

Makes 15 to 20 meatballs

½ small loaf stale Italian bread, torn into 2½-in. chunks

½ lb. 80% lean ground beef

½ lb. ground veal

2½ cloves garlic, coarsely chopped

¼ cup finely chopped flat-leaf parsley

1 egg, lightly beaten

½ cup grated Parmigiano-Reggiano cheese

Kosher salt and pepper

4-5 cups your favorite marinara sauce

1. Soak bread in warm water to cover for 5 minutes. Squeeze chunks gently to remove excess water. Place in a large bowl. Add beef, veal, garlic, parsley, egg and cheese. Season with salt and pepper. Knead mixture with hands for a full 5 minutes until combined. Shape a heaping tbsp. of meat into a ball. Repeat.

2. Fill a 10-in. skillet halfway with canola oil and cook over high heat. Gently slide 8 to 10 meatballs at a time into skillet. Reduce heat to medium and fry, turning once, about 6 to 7 minutes on each side. Using a slotted spoon, transfer meatballs to a bowl. Heat meatballs in sauce for 20 minutes. Serve with spaghetti.

Trisha Yearwood's

PECAN PIE

A classic, down-home dessert from the singer and host of Food Network's Trisha's Southern Kitchen

PECAN PIE

Serves 8

1 cup light brown sugar, packed

½ cup granulated sugar

2 large eggs

½ cup (1 stick) butter, melted

1½ tsp. vanilla

2 tbsp. milk

1 tbsp. flour

1 cup chopped pecans

1 9-in. deep-dish pie shell, unbaked

1 cup pecan halves

1. Preheat oven to 325. Beat the sugars with the eggs in an electric mixer until creamy, about 5 minutes. Add butter, vanilla, milk, flour and chopped pecans. Pour the mixture into the shell. Arrange pecan halves on top of the pie in a circular pattern.

2. Bake the pie for 55 minutes. Check for doneness by shaking the pan slightly. The pie should be firm, with only a slight jiggle in the center. It will set more as it cools. Serve warm, topped with vanilla ice cream, or at room temperature with a dollop of whipped cream.

Recipe adapted from Yearwood's Georgia Cooking in an Oklahoma Kitchen