The Small Town Chef

A New Year’s Eve Appetizer That Always Disappears New Year’s Eve food should do three things really well:
 Feel a little fancy, be easy to eat while holding a drink, and not require a fork—or too much thinking.   These Limoncello Shimp Skewers check every box, especially when you make them with Red Argentine Shrimp .   Red Argentine shrimp are naturally sweet, almost lobster-like, and incredibly tender. That sweetness pairs beautifully with limoncello , lemon, butter, and a subtle hit of herbs, making this appetizer feel elevated and festive without being fussy.   They cook fast, stay juicy, and tend to vanish the second they hit the table. Consider yourself warned. Limoncello Shrimp Skewers Bright, buttery, lightly herbed, and perfect for ringing in the new year.   Yield: 12 mini skewers (24 shrimp) Prep Time: 10 minutes Marinade Time: 10–15 minutes Cook Time: 4–5 minutes Ingredients Shrimp + Marinade 24 Red Argentine shrimp, peeled and deveined (U21-25, about ...

  The iconic Hershey’s cookie you grew up with—rolled in crunchy sugar, topped with dark chocolate, and baked with a couple of smart tricks. There’s something about Peanut Butter Blossoms that feels like pure childhood. You know—the smell of peanut butter cookies drifting through the house, that little crinkle of a foil wrapper, and the moment you press the chocolate kiss into the warm cookie and it softens just enough to look glossy. It’s one of those cookies that never goes out of style, and honestly, I don’t think it ever will. I grew up watching trays of these disappear faster than they could cool, and to this day they’re still one of the first things I bake once holiday season hits. The original Hershey’s recipe is iconic for a reason, but I’ve picked up a few little tricks over the years that take them from “classic” to “wait… why are these so good?”   My Little Upgrades I unwrap my Hershey’s Kisses ahead of time and freeze them. They hold their shape better and melt in...

A bright, bold update on a party classic Every holiday party has that guest—the one who casually strolls by the grazing table, pretends they’re “just grabbing one,” and then somehow never leaves the area. If they get stuck next to these Raspberry Sweet & Spicy Holiday Meatballs, I get it. This recipe started as the classic raspberry cocktail meatball I’ve made for years, and it’s evolved into something bolder, brighter, and way more fun.    Between the sticky glaze, the hit of ginger and gochujang, and that bright pop of acidity, they’re impossible to walk away from. Sweet, spicy, savory, tangy—basically all the things that make people hover around the slow cooker like it’s a winter fireplace.   This version is intentionally bold and a little lighter on its feet. Instead of leaning rich and syrupy, I use rice vinegar to keep things sharp and clean—exactly what you want when the table is loaded with cheese, cured meats, olives, and creamy dips. Sweet, heat, umami, and ...

Because Christmas dinner should feel cozy, not chaotic The holidays have a funny way of turning people who love to cook into people who are suddenly overwhelmed by it. Too many dishes. Too many opinions. Too many expectations wrapped up in one meal. The stress doesn’t come from cooking itself — it comes from trying to do   everything   at once. Somewhere along the way, holiday meals became about volume instead of intention. More sides. More apps. More “just in case.” And before you know it, you’re stuck in the kitchen all day, exhausted, while the food somehow still feels rushed. Here’s the shift that changed everything for me: I don’t plan dishes. I plan how I want the meal to feel. Before I think about a single ingredient, I decide the vibe. Cozy or elegant? Traditional or flexible? Sit-down dinner or relaxed grazing? Once that’s clear, decisions get easier fast. The menu starts narrowing itself instead of expanding. Next, I choose one anchor dish. Just one. This is the thin...

Growing up in the shadow of a pastry chef who would bake hundreds of cookies during the holidays, I watched it all happen and thought it looked effortless. Hey, I was young. I didn’t truly appreciate — or even recognize — the amount of time, patience, and work that goes into holiday baking until I tried to do it myself. These days, I aim for cookies that hit that same “wow” factor w ithout the meltdown-level workload.     This duo is exactly that:  and chocolatey with a caramel-toffee crunch, and the other brings a bright, cheerful holiday pop with white chocolate and cranberry. They’re easy, reliable, and festive — the perfect cookies to share, gift, or just enjoy straight from the oven. Bake one, bake both… either way, you’re in for a treat.   Salted Caramel-Toffee Chocolate Chip Cookies Makes about 40 cookies (medium 2-tablespoon scoop)   This one’s pure comfort. Think classic chocolate chip cookies, but with little bites of melty toffee and chocolate. Flaky ...

  Holiday Gift Guide: My Go-To Cookbooks for Every Kind of Cook I love giving cookbooks for Christmas. They’re thoughtful without trying too hard, super useful, and they’re one of the few gifts that can actually make someone a better cook. If you’ve got folks in your life who love to tinker in the kitchen—or you’re just treating yourself—here are some of the books I always reach for.   1. For Technique Lovers   The Professional Chef (Culinary Institute of America) This is the gold standard. It’s culinary school in one giant book: knife work, cooking methods, sauces, plating—the whole deal. Perfect gift for anyone who wants to sharpen their technique or level up their basics.       Salt, Fat, Acid, Heat – Samin Nosrat This is technique wrapped in storytelling and insanely practical wisdom. It’s the kind of book that actually changes how you cook. Great for any level, from day-one home cooks to pros who want a fresh reset on the fundamentals.     ...