Author: Lori Lynn

Old School Cocktail Meatballs

Old School Cocktail Meatballs

Old School Cocktail Meatballs

Old-school cocktail meatballs with Heinz chili sauce and grape jelly are a true vintage appetizer — the kind you’d find at 1960s potlucks, holiday parties, and various buffets. They’re simple, sweet–tangy, and strangely irresistible.

Cocktail meatballs are one of those retro appetizers that never quite went out of style. They’re a classic for a reason.

Not being a fan of the grape jelly (too grape-y tasting) I substitute apricot preserves. And in the past I’ve tried to doctor the sauce with lemon, vinegar, chile flakes, even MSG! But in my recipe notes I wrote in bold letters: 1 bottle Heinz chili sauce, 1 jar Bonne Maman apricot preserves, and water as needed, NOTHING ELSE.

I’ve also made it with store-bought meatballs, but the rave reviews come when I make meatballs from scratch. And for an extra kick, we serve them with Trader Joe’s Calabrian Chile Sauce on the side. Now this is a combo that guests absolutely devour!

Old School Cocktail Meatballs Recipe

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Leftover Turkey and Wild Rice Soup

Leftover Turkey and Wild Rice Soup

Leftover Turkey and Wild Rice Soup

This is a hearty, true wild rice soup, and the way it looks on day two is exactly what real ingredients do. The color comes from the wild rice itself — a natural, earthy hue that develops as the grains release their pigment and the broth, turkey, and herbs meld together overnight. The rice has burst, but it holds a gentle chew, never turning mushy nor remaining crunchy.

Instead of looking “styled,” the soup is rustic, grounded, and wholesome — the kind of bowl that tells you it’s going to taste good before you even take a bite. By the next day, the flavors have settled into something fuller and more cohesive, with the kind of comfort only time can give. And unlike many turkey & wild rice soup recipes, this one contains no heavy cream.

Leftover Turkey and Wild Rice Soup

When soup rests overnight, three quiet but important things happen — and these ingredients (turkey, wild rice, herbs, stock) are especially good at this:

While the soup simmers, the elements are still somewhat separate. Overnight, salt, fat, and aromatic compounds redistribute and settle, so instead of tasting “broth + rice + turkey + herbs,” it starts to taste like one unified soup.

The wild rice finishes absorbing flavor from the broth. As it sits, it draws in the savory notes of the turkey and herbs from the liquid it’s in. That’s why the flavor becomes more rounded and savory the next day.

Some of the starches relax and thicken the body slightly. This creates a softer, more cohesive mouthfeel — one that feels more satisfying even without cream. It’s essentially a slow, natural “marinating” that happens in the refrigerator. Nothing extra added, just time doing its job.

To serve, it’s finished with a drizzle of good olive oil for added depth and a silky finish — nothing doctored, nothing forced, just an honest soup made well. With our beloved Thanksgiving Leftovers!

Leftover Turkey and Wild Rice Soup Recipe

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Persimmon Carpaccio

Persimmon Carpaccio

Persimmon Carpaccio
Parmigiano, Arugula, Hazelnuts

This persimmon carpaccio is perfect for Fall because it captures the season’s fresh, vibrant flavors in a light, elegant dish. The combination of textures, bright notes, and subtle richness makes each bite balanced and satisfying, while the translucent orange slices and careful presentation create a visually stunning plate. It’s a refined way to celebrate the flavors and colors of the season.

Persimmons are gently sweet and delicate, so they shine when paired with ingredients that add contrast without overwhelming them. Parmigiano brings savory depth and saltiness that highlight the fruit’s sweetness instead of fighting it. Lemon and Champagne vinegar provide clean, bright acidity that lifts the flavor without the sharpness of citrus-heavy dressings. Toasted hazelnuts add warmth and texture, echoing the persimmon’s autumn character, while arugula contributes a light peppery note that keeps the dish balanced.

Persimmon Carpaccio

Persimmon Carpaccio Recipe

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Mexican Fava Bean Soup (Sopa de Habas)

Mexican Fava Bean Soup (Sopa de Habas)

Mexican Fava Bean Soup
Sopa de Habas

This mild (chile-free) version of Sopa de Habas is all about mellow, earthy flavors and a silky texture. With the beans fully blended, the soup becomes smooth and naturally creamy. Tomato, onion, carrot, celery, and garlic form a subtle backbone — a mild sweetness from fresh tomato and a quiet savoriness from the aromatics.

Mexican oregano added toward the end brings a fresh, herbal lift. It gives the soup a gentle brightness that cuts through the heartiness of the blended beans. And the toppings aren’t just decorative — they add contrast, temperature, and texture, turning a simple bowl of soup into something lively.

Mexican Fava Bean Soup (Sopa de Habas)

Mexican Fava Bean Soup Recipe

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Caviar Mac and Cheese

Caviar Mac and CheeseCaviar Mac and Cheese

Macaroni and Cheese is the ultimate comfort food — creamy, familiar, and unpretentious. In this version, a more complex cheese base combines American Muenster with an Italian-style blend, creating a warm, silky sauce where the pasta blends into the cheeses and the caviar pops on top. Ivory in color, it feels decidedly luxurious, and worlds away from the artificial orange mac of childhood.

Caviar Mac and Cheese

The caviar here is Osetra from Bulgaria. It has firm, glossy beads with a clean, briny flavor and a subtle nuttiness. While it might seem extravagant to top mac and cheese with Osetra, the humble pasta actually provides the perfect canvas, letting each bead shine and turning a familiar comfort dish into a subtle, grown-up indulgence.

Caviar Mac and Cheese Recipe

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