These sticky, sweet and savory Hoisin-glazed Cocktail Meatballs are the ultimate party snack.
There’s a reason why cocktail meatballs have been a perennial party favorite since the 1960s. They’re incredibly tasty and exactly the kind of snack you want to munch on while holding a martini glass in one hand.
Warm and savory, these little meatballs are pretty much always the first things we run out of at every holiday party we’ve ever hosted.
These Korean cocktail meatballs, sweet and spicy, are so tiny and cute and delicious you might forget there’s even a game on.
It’s no secret that I’m not really a sports person. I’m the type of nerd who avoids sports bars at all costs. And if I was forced to go to one, I would probably hide in a corner with a book and a set of earplugs.
Luckily for me I married a man that hates watching sports even more than I do. Other than the World Cup and the occasional Wimbledon match, our house is a strictly sports-free zone (unless you consider marathon-watching season 2 of Fargo a sport, which I do).
But there’s one aspect of Superbowl madness I can unequivocally get behind. Game day snacks.
I have to say that in general, beef stew is one of those dishes I had always been ‘meh’ about. I never disliked it, but I can’t say I ever craved it either. I think I probably associate it with the gross canned stuff that everybody ate in college. You know, that brownish sludge with chunks of ‘beef’ and … Read more
Chili sweet potatoes are our go-to for a rainy fall weekend – we give you a few meat and meat-free options, but they’re all tasty.
I’m a film editor and several times over the span of my career, I’ve thought about moving from New York City where I was born, to Los Angeles. Many of my friends and colleagues have done it, and most of them love it there.
It’s so beautiful, they say. True, I’ve been and it’s very pretty. There’s a lot more work and for the price of a Brooklyn studio, you can buy a three bedroom house with an avocado tree in the back! All true and, yes, this makes me jealous. And the best part? It’s warm all the time and it never rains! Aaaaaand you’ve lost me.
For me, one of the great joys of life is feeling the crisp, cool air of Fall. When the weather turns it feels like a shock, every time. Even better if that cool air comes with a blustery rain storm. The type of weather that practically forces you to cook something warm and comforting. To stay home and watch movies or play video games all day. (Nerd note: Matt and I are re-playing “The Last of Us” and, oh my god, it’s so good).
When I heard it was going to turn cold and rainy last weekend, I knew right away what I wanted to make; spicy chili with all sorts of yummy toppings stuffed inside a baked sweet potato.
Grilled steak ramped up with a tangy, creamy blue cheese and chive compound butter. Watch out, steak night, the bar just got raised.
Okay folks, strap yourselves in tight because it’s going to be an exciting ride (picture me winking and making a clicking noise while pointing at you). This is a “seal the deal” kind of dinner. The kind of dinner I make for Matt when I really want him to say “Huh? Whatever. I wasn’t listening but ‘yes’ as long as you make this again.” It’s that good.
There’s something about the combination of rich beef and tangy blue cheese that just works (which is why the best burger combination is blue cheese and crispy bacon, in my opinion). Well, this recipe takes that classic pairing to the next level.
We grilled New York Strip steaks and topped them with the most delicious blue cheese and chive compound butter and served it with Balsamic Roasted Red Onions with Thyme. You’re licking your screen, aren’t you? I understand, here’s a tissue.
Bulgogi is a Korean dish of meltingly tender, thinly-sliced beef seasoned in a delicious soy and sugar marinade. We serve it in lettuce cups with lots of bright vegetable side dishes.
I was a pretty picky eater as a kid. If I could smother something in ketchup it was usually safe but I wasn’t what you would call adventurous (no fish of any kind, nothing mushy). Kids are so weird though. My favorite after-school snack was crackers smeared with cream cheese, sprinkled with garlic powder. I thought I was such a gourmet. Matt liked condensed milk sandwiches. And weirdest of all, my brother’s favorite snack was smoked oysters dipped in Thousand Island dressing. This was when he was ten, and no, we didn’t live on the set of Dynasty.
Anyway, the point is that I was a picky little brat except when it came to Korean food. I wouldn’t eat mashed potatoes for all the money in the world but give me seaweed and a bowl of kimchi and I was set. In fact to this day, my comfort food is toasted seaweed with rice, avocado and kimchi.
My favorite Korean dish is Bulgogi (in Korean, literally “fire-meat”) which is very thinly sliced beef that has been marinated in a delicious sweet soy mixture and then grilled or pan-seared. For some reason I always thought of this as a complicated restaurant-only dish. I was wrong. Turns out Bulgogi is not only delicious, it’s also super easy to make.
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