Recipes Archives - Page 23 of 63

Vietnamese Grilled Pork Chops (Thit Heo Nuong Xa) with Cold Rice Noodles

July 2, 2024June 19, 2017 by Emily

Thit heo nuong xa – grilled pork chops – are a staple in Vietnamese restaurants. But they’re so easy to make that there’s no reason why you shouldn’t bring this classic dish home. Traditionally, they’re grilled, so we thought it was the perfect excuse to eschew the burgers and hot dogs for one weekend and kick off our summer grilling season with something a little more flavorful.

The noodles make it the ultimate refreshing summer dish, almost a noodle salad of sorts. Between the sizzling charred chops, the chilled rice noodles, plenty of fresh and quick-pickled vegetables, and the nuoc cham, a bracing savory-tart dressing, it’s everything you want on a hot day.

How to put together a perfect charcuterie board

September 18, 2024June 13, 2017 by Emily

We put the must in mustard, the cute in charcuterie, and the jam in …er … jam, with this spectacular picnic spread. Ham! Cheese! Pâté! Salami! Pickles! Our festive charcuterie board is topped off with fresh, tangy home-made Maple Mustard and sweet Red Onion Jam.

Homemade Maple Mustard

June 10, 2024June 13, 2017 by Emily

If you like mustard, you seriously have to try making your own. It’s so much better than the jarred kind and it couldn’t be easier. Our Homemade Maple Mustard is a little sweet, a little spicy and tastes incredibly fresh.

Yeah, I get it. The idea of homemade mustard is just a little bit precious. Bordering on the dreaded ‘artisanal’ label that plagues lovers of real, unpretentious food … but hear me out because this stuff is awesome and I really, really want you to make it.

The truth is, I think most things taste better homemade. Sure, jarred mustard can be good and I use it most of the time but for something really special (like a crazy-beautiful charcuterie board or a holiday ham), why not serve it with a condiment as special as the main dish? We knew we wanted to make Red Onion Jam with Wine, Honey and Thyme but we also wanted something spicy that would be good with charcuterie. And besides, I think there’s something cool and homesteader-ey about making something so inherently useful.

Red Onion Jam with Wine, Honey and Thyme

June 13, 2024June 13, 2017 by Emily

Sweet, savory and just plain delicious, Red Onion Jam with Wine, Honey and Thyme is a perfect addition to any cheese or charcuterie board.

Caramelized red onions are tasty in their own right, but simmered in a sweet/spicy mix of red wine, honey and herbs, they turn into a the most delicious preserves ever. We made our jam (along with Homemade Maple Mustard!) to accompany our charcuterie board, but we have big plans for the leftovers. Click the link below for ideas (and the recipe!)

Kimchi Pancakes with Shrimp

June 13, 2024June 5, 2017 by Emily

Kimchi Pancakes are the kind of fast food we can really get behind. Packed with spicy kimchi and fresh shrimp, these crispy treats make a fantastic appetizer, snack or light dinner.

We are almost never without a large jar of kimchi in our refrigerator. Even our resident Brit (who was initially, shall we say… resistant) has become addicted to the stuff. It’s not just a great condiment for traditional Korean dishes like Bulgogi, it also makes a fantastic cooked ingredient in all sorts of dishes. Its distinct tart-spicy flavor is a great addition to fried rice and stir fries, as well as in less traditional dishes, like grilled cheese sandwiches and compound butter.

You may notice that as kimchi ages, it continues to ferment. The cabbage will soften and become spicier and more tart. At some point you’ll find quite a bit of liquid from the vegetables mixed with the brine in the bottom of the jar. Don’t throw it way! In fact, do a little happy dance because you can use it to make kimchi pancakes.

Note: This recipe is part of our collaboration with Serious Eats.

Strawberry-Basil Martini

June 13, 2024May 22, 2017 by Emily

It’s berry season, everyone! Sound the trumpets! Blow your kazoo! Get your strawberry costumes cleaned and pressed!

After a long, cold winter, spring always feels like a greatest hits album of produce, with one favorite coming into season right after another. Asparagus, boom! Ramps, double boom! Green garlic! Morels! Peas! And then, when we’re all warmed up … berries!

Just look at this shot of our haul from the Beacon Farmer’s Market last week. I mean, seriously, things are looking up.

Ramps, watermelon radishes, young leeks and pea shoots.

While the berries we’re growing won’t be ready for another week or two, fantastic berries are popping up at the grocery store and farmers market right now and there’s so many things we want to make with them!

Seriously, you should see my recipe wish-list. It’s one berry dish after another, but this time we decided to kick off the season with a cocktail made with fresh strawberry syrup: a Strawberry-Basil Martini.