Our annual Thanksgiving recipe round-up has a little twist of something special this year. We published our first cookbook, Cork and Knife, earlier in the year, and it celebrates cooking with alcohol. If you haven’t picked up your copy yet, now’s the...
Baked stuffed shells filled 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...
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...
Our version of Pollo a la Brasa (a classic Peruvian chicken dish) makes a fantastic weeknight dinner. We marinate chicken thighs in garlic, soy sauce, lime juice and spices, then roast them until the skin turns golden and crisp. Serve it with an irresistible tart...
Cork and Knife Our new cookbook is out now — and its focus is one of our favorite ingredients: booze! We show you how to use the cooking properties of beer, wine, bourbon and more to make your dishes pop! ☞ Learn more and order now! ☜ Our version of a Buddha Bowl...
Give grilled chicken thighs or breasts a long pre-cook marinade in Green Goddess dressing, and then char them to perfection along with sweet red onions. Then dollop more herby dressing on them for good measure and eat dinner under the stars. Well, it was inevitable....
