HYDE PARK, N.Y.-- Looking for special holiday hors d'oeuvres? Try "Moroccan Meatballs with Harissa Aioli," a recipe chef Bill Briwa of the Culinary Institute of America in Hyde Park demonstrates in a free video segment.
Lamb meat and mushrooms are featured in the recipe that has been inspired by the spice markets of Marrakesh.
Watch the video here.
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