What We’re Eating Now

Red Curry Chicken Meatballs

This Thai-influenced dish delivers big flavor for very little work. Tender oven-baked chicken or turkey meatballs, simmered in a delicious coconut milk-based red curry sauce. Packed with ginger and garlic and showered with fresh herbs, this is a crowd pleaser.

Half-Baked / No-Bake Blackberry-Vanilla Swirl Cheesecake

We call this "half-baked" instead of "no-bake" cheesecake, because the Graham cracker crust gets a few minutes in the oven, but the filling is the real prize: whipped vanilla and blackberry batters swirled into a beautiful pattern. Using freeze-dried berries lends...

Roasted Beet and Whipped Feta Tart

This simple, elegant tart has a layer of creamy whipped feta cheese topped with lightly marinated roasted beets. A puff pastry shell makes it a breeze to prepare, while a scattering of fresh mint and crunchy pistachios adds crunch and freshness. 

Latest from the Blog

Red Curry Chicken Meatballs

Red Curry Chicken Meatballs

Red Curry Chicken Meatballs

This Thai-influenced dish delivers big flavor for very little work. Tender oven-baked chicken or turkey meatballs, simmered in a delicious coconut milk-based red curry sauce. Packed with ginger and garlic and showered with fresh herbs, this is a guaranteed crowd pleaser.

It’s been made clear to us that we don’t talk enough about balls on this blog. This must be rectified. Because there’s nothing quite like the culinary experience of shaping a firm ball, baking it to meaty perfection and then slathering it with lashings of hot creamy sauce. And if you think we started with that sentence just to titillate and excite you, as well as improve our search engine rankings, you couldn’t be further from the truth, although those are two very good reasons. The fact is, we’ve only assembled four meatball recipes in the last six years of Nerds with Knives, and we felt that it was time to give those balls another gentle squeeze and/or spin. So here we go.

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Half-Baked / No-Bake Blackberry-Vanilla Swirl Cheesecake

Half-Baked / No-Bake Blackberry-Vanilla Swirl Cheesecake

We call this "half-baked" instead of "no-bake" cheesecake, because the Graham cracker crust gets a few minutes in the oven, but the filling is the real prize: whipped vanilla and blackberry batters swirled into a beautiful pattern. Using freeze-dried berries lends...

read more
Roasted Beet and Whipped Feta Tart

Roasted Beet and Whipped Feta Tart

This simple, elegant tart has a layer of creamy whipped feta cheese topped with lightly marinated roasted beets. A puff pastry shell makes it a breeze to prepare, while a scattering of fresh mint and crunchy pistachios adds crunch and freshness. 

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Summer Stuffed Shells with Creamy Fontina Sauce

Summer Stuffed Shells with Creamy Fontina Sauce

Pasta shells stuffed with a delicious mix of Swiss chard, fresh basil and ricotta cheese, nestled under a blanket of bubbling, creamy fontina sauce. This is a rich and decadent dish that also happens to be packed with our favorite early summer vegetables. Best eaten outside, with simple roasted tomatoes and crisp white wine. 

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Sticky Lemongrass Chicken Thighs with Black Rice Salad

Sticky Lemongrass Chicken Thighs with Black Rice Salad

Sticky Lemongrass Chicken Thighs are marinated in our favorite Thai flavors, then roasted until golden brown and delicious. We serve them on top of a beautiful, healthy Black Rice Salad, studded with crunchy red cabbage and loaded with fresh herbs. This chicken will stick right to your favorites list.

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Aviation Cocktail with Homemade Violet Syrup

Aviation Cocktail with Homemade Violet Syrup

We give the classic Aviation Cocktail a modern twist with our own homemade Violet Syrup. A mix of gin, lemon juice, violet syrup and maraschino cherry syrup, it’s as beautiful as it is delicious. The syrup is also great mixed with Champagne, or with club soda. 

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Nettle, Leek and Potato Soup with Garlic-Brown Butter Croutons

Nettle, Leek and Potato Soup with Garlic-Brown Butter Croutons

Spring is here, and one of the first areas of the garden to poke up green leaves is the stinging nettle patch. If you can avoid the sting, the nettle is one of the healthiest, most delicious perennials that’s super-easy to propagate — and is the superstar of this soup, made with leeks, potatoes, and the green, green nettle. 

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Blood Orange and Hibiscus Curd Tart with a Gingersnap Crust

Blood Orange and Hibiscus Curd Tart with a Gingersnap Crust

Our ruby-hued blood orange and hibiscus curd makes a delicious and luscious filling for this beautiful seasonal tart. The crust is made from crushed gingersnap cookies, and couldn’t be simpler. With a great balance between sweet, tart and spicy, this is a real showstopper of a dessert.  

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Ultra-Smooth Hummus with Miso and Charred Scallions

Ultra-Smooth Hummus with Miso and Charred Scallions

This ultra-smooth hummus is worlds away from the packaged stuff. It’s as fluffy and creamy as buttercream, with a lemony tang and a deep umami hit from our addition, miso. Topped with sweet and spicy charred scallions, this is more than a dip, it’s a way of life. (Just kidding. Though it is a really good dip).  

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