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Five home cooks, five kitchens, one shared weakness for anything that can be rolled between two palms.
Gianna RussoGianna grew up rolling meatballs at a crowded Sunday table in New Jersey and still makes the sauce the long way when she has an afternoon free. She writes the Italian-American pieces here: polpette, arancini, ricotta, grinding your own mix and the sauces that hold it all together.3 recipes
Diego SalazarDiego cooks from his grandmother's kitchen in San Antonio and from the tapas bars he fell for on a long trip through Spain. He writes about albondigas, croquetas, kofta off the grill, falafel and spice, and about feeding a crowd without fuss.2 recipes
Beatrice OkoroBeatrice learned to fry akara and puff-puff with her mother in a London flat full of cousins and now cooks for a family of five outside Baltimore. She writes about weeknight meatballs, fritters and spice blends, with an eye on what children will actually eat.3 recipes
Sam WhitlockSam is the freezer planner in his house and the one who actually reads the air fryer manual. He writes about batch cooking, reheating, timings, safe temperatures and turning one big tray of meatballs into a week of dinners.3 recipes
Odile MoreauOdile cooked her way through her Alsatian grandmother's notebooks and learned to pleat dumplings in a shared kitchen in Montreal. She writes about gyoza, pierogi, soup dumplings, Swedish meatballs and the gravies and dipping sauces that go with them.2 recipes