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Bourbon Honey Ribs

March 25, 2021January 22, 2018 by Emily

You don’t have to be a grill master to make perfect bourbon honey glazed ribs because there is an easy, no-fuss technique that works every single time.

Blueberry Lemon Curd

February 19, 2021August 14, 2017 by Matt

Don’t you hate it when your favorite site or publication has a “special takeover issue”, when they change the title and mess with the format purely for the purposes of advertising or to big up their latest feature? I didn’t like it when Whizzer and Chips did a “Chips and Whizzer” edition in 1979, and I don’t like it now. That’s the reason why we’re not temporarily changing the name of the site to “Curds with Knives” because, frankly, otherwise, that’s exactly the sort of thing we’d do. I don’t know if it’s the fact that lemon prices have dipped lately, I know it’s not because we have a glut of eggs (because out of seven chickens, only one of them is laying) but for some reason, we’re getting rather obsessed with making lemon curd and variations thereof.

Scotch Eggs with a Perfect Runny Yolk

December 23, 2021April 5, 2017 by Matt

A perfect Scotch Egg has a crisp golden shell, flavorful sausage and most importantly, a soft-boiled, runny-yolked egg. This just might be the ideal portable picnic snack – that we’d be happy to eat anywhere, even the dining table.

Vietnamese-Style Baked Chicken

February 19, 2021March 20, 2017 by Emily

Vietnamese-style baked chicken; Chicken thighs (or breasts) marinated in a mixture of fish sauce, sugar, herbs and lime juice and then oven-baked to create a dish infused with flavor and browned to perfection.

Baked marinated chicken is one of our favorite weeknight dinners. What’s that – just mix up some spices, soak chicken thighs in it for a half hour, and then stick it in the oven? Sign me up. The more interesting the flavors, the more it’s a miracle that such a straightforward process can result in a delicious dinner. And so it is with this Vietnamese-style baked chicken.

There’s a lot going on in the marinade, but one of the standouts – possibly even the key ingredient – is the anchovy-based Vietnamese fish sauce, or nuoc mam. If you’ve never encountered it, you’ve got a treat ahead of you. This sauce is used as a dressing or dip (for example, as an accompaniment to spring rolls) but we actually use it all the time, even in non-Asian recipes, where we want to add a little salt and that distinctive fishy, savory note. Along with rice vinegar and sesame oil, it’s a great condiment to have as part of a simple Asian pantry.

Vietnamese spices — Lime, ginger, palm sugar, chile sauce, cilantro and fish sauce.

Note: This recipe is part of our on-going series with Serious Eats. You can also find this recipe, and other great ones, on their site.

Mini Dutch Babies with Lemon Curd and Blueberries

March 24, 2021September 9, 2016 by Emily

Mini Dutch Baby Pancakes cooked in individual cast iron skillets. They puff up and turn a beautiful golden brown before we spoon in homemade lemon curd and sprinkle with fresh blueberries.

Miso-Butter Chicken with Garlic Pan Sauce

August 29, 2021July 8, 2016 by Emily

Miso Garlic Butter Chicken — Miso Butter Chicken with Garlic Pan Sauce

If you’ve never cooked with miso before, this is the perfect recipe to start with. If you love it and cook with it all the time, this is probably going to end up on your monthly recipe rotation. It definitely has for us.

There’s very little work involved so when you pull it out of the oven and find perfect, crispy bronzed chicken skin, tender meat and a delicious sauce, it almost feels like cheating. “Did I really do that,” you might be tempted to ask yourself. Yes, you did. Now go eat your dinner before any goblins attracted by the glorious smell of chicken, miso and garlic steal it from you.