Josh Applestone answers all of your questions. This month you want to know about holiday gifts, appetizers, and how to use marrow.
Hudson Valley cookbook author — and our neighbor — Sarah Copeland shares a magic pork shoulder recipe from her new book, Every Day is Saturday. It feeds a crowd.
If you’re hosting a party, finger foods are just the thing to eat with bubbles or cocktails or anything in between. Call them appetizers or tapas, call them hors d’oeuvres or nibbles, call them whatever you want — here are a bunch of ideas for small, festive, and meaty bites.
Cooking for a crowd is an art form. Sometimes you have to wing it. Just ask an expert; author Julia Turshen recently made 400 meatballs for a fundraiser. You can make them just as easily for a friend’s birthday, a holiday, or just because.