This recipe is my attempt to replicate the yummy chicken meatballs I’ve had at several japanese restaurants. While I don’t think I’ve wholly succeeded, these seem to be a crowd … [more]
This festive appetizer, which is great for a Fourth of July gathering or a Chinese New Year celebration, looks just like a firecracker. In China firecrackers light up the sky on New Year’s Day. … [more]
This simple tapas inspired nibble is a great addition to tapas menu or served as an appetizer with cocktails. A nice balance of saltiness, and cool sweetness. This makes about 12. [more]
“What’ya Have?” When sitting at the bar of a cocktail lounge, do those words cause you to temporarily freeze up? Do you quickly try to recall a drink, any drink, that you can order … [more]
I love these little guys for serving with wine for cocktail hour or just appetizers. Traditionally these are deep-fried but this is baked. I use the green olives because they have a little more … [more]
The American Way The origins of the term “cocktail” may be lost to the ravages of time, but few will argue that the cocktail came into its own in America. But before those of you who are … [more]
My discovery and enjoyment of cocktails goes way back. I remember as a child, and far too young to even understand what alcohol really was, I was fascinated by the concept of cocktails and … [more]
This is an amazing recipe inspired from an article in a late 80s Gourmet Magazine. Yes, I actually subscribed to Gourmet at that time, which surely dates me. I felt pretty cool when I first made this … [more]
The best and most unique cocktails in the city. The New York Times says: “John and Danielle Ginnetti… are artists, and the restaurant is theater. But it’s more than that; there’s a … [more]