What are you having for dinner tonight?
I'm making Melissa Clark's amazing cumin lamb meatballs with tahini yogurt dipping sauce that my friend Shayna told me about last month. We had them a few weeks ago and the meatballs were such a hit. Stella kept asking for more, and there were no leftovers the next day. I'm going to serve them over pearl couscous, with pickled cucumbers, and an arugula, golden beet, goat cheese salad. My mouth is watering already.
[image: Evan Sung for The New York Times]