Autumn Archives - Page 3 of 19

Stuffing with Apples, Sausage and Fennel

June 13, 2024October 22, 2019 by Emily

Our Stuffing with Apples, Sausage and Fennel is so good, we make it for (our friends and family demand it for) Thanksgiving every year. Like a savory bread pudding, it’s moist and flavorful in the middle, with crispy brown sides and top. The flavor combination of rich breakfast sausages, sweet apples and fennel make this the Thanksgiving side dish we just can’t do without.

Yes, we call this Thanksgiving “stuffing”, but several years ago we realized that actually stuffing a turkey is a losing battle. First, it causes the turkey to take longer to cook. This means the white meat will definitely dry out before the stuffing reaches a safe temperature. Not only that, but all the delicious drippings that we want to go into the gravy get soaked up by the bread (which just gets soggy). But don’t fret, you lovely Nerdlings, we’ll show you how to make stuffing so moist and flavor-packed, it doesn’t even need gravy. (You should drizzle gravy on the stuffing anyway because gravy is delicious and you deserve it.)

Perfect Classic Glazed Meatloaf

June 13, 2024October 9, 2019 by Emily

I don’t think of us as “fancy” people. To be sure, our pantry is chock-full of ingredients from various parts of the world, but that’s more about variety than any attempt to impress. That being said, I do have a culinary philosophy: if I’m going to take the time to make something, I’m going to try to make it well. With childhood favorites, that’s even more important because they can so easily not live up to our memories of them. Meatloaf, that all-American classic, is no exception — and making a really good one requires a little thinking outside of the box.

Blood Orange and Hibiscus Curd Tart with a Gingersnap Crust

June 13, 2024April 8, 2019 by Emily

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.

When blood oranges are in season, we just can’t get enough of them so when we found a local shop selling a big bag of them for under 5 bucks, we knew we couldn’t pass them up. But what do you do when life gives you lem… oranges? Make curd!

We are legit curd crazy in this house. Curds with knives, they call us (no one calls us this). Lemon curd is pretty much a bi-monthly event in our kitchen. We’ve made blueberry-lemon curd, strawberry curd, even rhubarb curd. In fact, it was our experience with rhubarb curd that led us to add an extra ingredient, hibiscus, to our blood orange version (more on this later in the article).

Best Blondies Ever (with Brown Butter, Bourbon & Butterscotch)

June 13, 2024March 11, 2019 by Emily

I was that weird kid who, when offered the choice of a brownie or a blondie, would always choose the blondie. Something about that cookie bar, packed with chocolate chips and toasty nuts, was just more interesting to me than straight chocolate (though I wouldn’t toss a good, fudgy brownie out of bed either. I’m not a monster).

Unfortunately, more often than not, blondies can be underwhelming — either dry and crumbly or doughy and flavorless — so we set out to develop a foolproof recipe for what we consider to be the perfect blondie: a tender, moist crumb filled with deep caramel flavor from brown butter, vanilla and (optional, but oh-so-delicious) bourbon. Then we packed in our favorite mix-ins: chocolate chunks, butterscotch chips and toasted hazelnuts.

Mustard and Maple-Glazed Butternut Squash stuffed with Farro and Winter Greens

June 13, 2024February 25, 2019 by Matt

Mustard Glazed Butternut Squash Stuffed with Farro and Winter Greens

Why do winter-season dinners feel more of a challenge to put together than summer ones? The days are darker, the evenings draw in, there isn’t quite as much fresh local produce at the store or farmer’s market, and maybe we don’t have the energy to get as creative as we’d like. But here’s the key: sticking with simple ingredients such as hardy winter squash, healthy farro and fresh greens, and then packing them with winning flavor combinations will reward you with a dinner as healthy and delicious as it is straightforward.

In this recipe, we’ve partnered with Maille Dijon Originale Mustard to create a hearty seasonal winter supper packed with nutrition and flavor.

The Notorious F.I.G. – a Fig and Rye Cocktail

July 5, 2024February 4, 2019 by Emily

We’ve officially been seriously flipping busy lately. Besides our day jobs — did we mention we have day jobs? sadly this blogging lark doesn’t keep us in dog treats, cat ointment or chicken vests — we’ve been working extremely hard on a super secret Nerds with Knives-related project that we’ll tell you about in detail in a couple of months.

All of this to say that it had been so long since we’d gone out to dinner — food that somebody else plans and cooks and hands to us —that when we finally ventured out to Heritage for Matt’s birthday, we had kinda forgotten how the whole thing works. We poked and flapped the menus in front of our faces as though they were coded missives from another planet.

We sat, glassy-eyed and startled, as a waiter explained specials. When the delicious food arrived on our tables, we started discussing how we were going to photograph it before realizing that, actually, we weren’t obliged to. And then we actually were able to relax and start having a good time, and it was in no small part due to the delicious Fig and Bourbon cocktail we picked out from the drinks menu. This recipe is our loose interpretation of that cocktail, made with Valentine’s Day love. We call it “The Notorious F.I.G.”