The-Meatball-Shop-Cookbook

In-N-Out. Gray’s Papaya. Giordano’s. Now you can also include The Meatball Shop on the list of places most people don’t have access to every day but wish they did. (Editor’s note: Sorry for making you crave pizza, burgers and hotdogs that you can’t eat. We’re in the same boat.) As you might have already guessed, The Meatball Shop is all about meatballs. There’s traditional Bolognese meatballs, lamb balls, mini-buffalo chicken balls, jambalaya balls and schweddy balls. Just kidding about that last one. Suffice it to say that the people behind The Meatball Shop know a lot about a quality helping of meaty balls—including the sauces to pair them with. This cookbook is a stopgap to help you satisfy your craving until you make it to Manhattan or they open a Meatball Shop near you.

Pappy-Van-Winkle-Hot-Sauce

Pappy Van Winkle is the name in bourbon. Bottles have sent drinkers on wild goose chases and left others with empty bank accounts. While we can’t help you procure any of that elusive elixir, we can bring a little Pappy into your life in another way. Pappy Van Winkle Hot Sauce is aged in actual Pappy Van Winkle bourbon barrels. The distillery teamed with friends at Midland Ghost to make this flavorful hot sauce, which features the latter’s prized first generation Ghost Peppers. After the sauce was made, it was left to age in barrels that once held Pappy. That means you have a sauce that’s rich, oaky, and full of flavorful heat. Use it on meats, veggies, or, if you’re a special brand of crazy, just drink it straight from the bottle. It’s that good.