Grubarazzi

Let’s talk about the easiest, cutest, and most popular party appetizer ever. Let’s talk about Caprese salad skewers.      A long time ago, some genius in Italy decided to combine basil, fresh mozzarella, and sun ripened summer tomatoes to make a salad. This simple salad would be drizzled with the best olive oil, salt, pepper, and maybe a beautifully aged balsamic vinegar. Then, another genius decided to use the mini version of each of these ingredients, stick them on a tooth pick and pass them around at parties. I mean, hello, the world is filled with great minds, people! We have to celebrate them. I am certainly not the first nor will I be the last to make people happy with these cute Caprese skewers, but they are so simple and so loved that I had to share. Make them for your next party and you’ll see exactly what I mean.  Caprese Salad Skewers Makes 20 skewers Ingredients: 1 pint cherry tomatoes 16 oz bambini bocconcini (baby mo...

The end of the year never ceases to amaze me. It goes by in a frenzy of food, family, booze, parties, really happy holiday music, and feasts. I can barely remember which way is up through the haze of sparkle and lights, but oddly I would not have it any other way. This Thanksgiving we hosted a “night before the bird” party. Let me tell you, trying to run in a Turkey Trot 5k after a heavy handful of drinks and only two hours of sleep is near impossible. But I digress. It was fun nonetheless. This year we played the role of happy guests for the big turkey feast, and we were each tasked with bringing one item to the party (a brilliant hosting tip I must steal). I chose the appetizer and decided to make something light, easy, and totally fancy pants. This appetizer covered all of the bases. It forced everyone to eat at least one vegetable and was pretty as a picture. This recipe is just as delicious without the smidge of goat cheese I tucked in for my family. Try using a vegan crea...

  With mom visiting from Texas this weekend I wanted to make something we could nibble on while we nattered the night away. I needed it to be easy since my day is already chockablock with errands. Still foggy-eyed and clumsily stirring my first cup of coffee, I surveyed the kitchen. The figs sensually piled on the kitchen table immediately caught my attention. Figs. Glorious figs. Their soft, velvety texture and lusciously sweet flavor is incomparable to any other food. In early fall when their season is at an end these little fruits are asking to be transformed in to sultry jams, conserves and compotes.   I clipped a stem of fresh rosemary, pulled out the honey bear and balsamic from the cupboard, and the wheels churned. These flavors would be lovely made in to a sticky conserve and eaten with brie, soft wheat crackers and a hearty glass of red wine. It was time to throw it all in a pot and see what happened.  What a sensation! This jar of figgy l...