Crunchy foods prove nearly impossible to resist. Especially with a cold beer, surrounded by friends and a good game playing on the television. We pretend not to care about the calories (or the score) in favor of fun.
For this year’s big game, our go-to, endless snack bowl starts with homemade buttered popcorn. Most of the year, air-popped corn suffices. For special occasions, we pull out the saucepan specifically designated for stovetop popping the corn kernels.
Toss in a variety of other crunchy items for an attractive bowl that will keep guests coming back for more.
And to follow, our three all-time favorite crunchy foods, peanuts, pretzels and potato chips get packed into a not-too-sweet cookie dough for a sweet treat that appeals to nearly every fan.
—JeanMarie Brownson, Tribune Content Agency
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Sauerkraut Balls and more meatballs you won't find on top of spaghetti
The meatballs Americans know best are the ground beef, Italian variety that crowns a plate of spaghetti, or nestled with marinara and gooey cheese inside a crusty roll as a hoagie.
Yet so many other cultures across the globe love meatballs, too, even if they use different meats, spices and cooking methods to craft the ingredients into a delicious bite-sized nosh.
These five recipes span the globe from Germany and Italy to China, Morocco and Japan. All are pretty easy to pull together using supermarket ingredients and simple techniques. If you can form a ball in the palm of your hand, you've got it!
—Gretchen McKay, Pittsburgh Post-Gazette
