What we’re Cooking Now

Here are the latest posts from the blog.

Chocolate Frangelico Mousse

Chocolate Frangelico Mousse

Fluffy chocolate mousse, flavored with nutty Frangelico liquor, and topped with whipped cream, toasted hazelnuts and chocolate flakes? It must be Christmas. 

Thanksgiving Recipes Round-Up 2019

Cooking for a big holiday is hard enough without having to search for and keep track of a million dishes. So here are our favorite Thanksgiving recipes.
Stuffing with Apples

Stuffing with Apples, Sausage and Fennel

Our Stuffing with Apples, Sausage and Fennel is so good, we make 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. 
Meatloaf

Perfect Classic Glazed Meatloaf

Classic doesn't have to mean boring. Perfect meatloaf should be tender, juicy and packed with savory flavor. Extra points if it's brushed with a sweet/tart glaze. This is a dish that's equally adept at making your kids jump for joy as your (adult) dinner guests.  
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 crowd pleaser.
Blackberry and Vanilla Marbled 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 stability and turns this into a year-round treat — though we love to top it with fresh ... Read more
Roasted Beet and Whipped Feta Tart

Roasted Beets 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. 

Summer Berry Tart with Lemon Mascarpone Cream

This Summer Berry Tart with Lemon Mascarpone Cream is supermodel gorgeous, rich and creamy, balanced by the bright citrusy flavor of lemon curd. And super-duper easy to make!
Stuffed Shells with 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. 

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.

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. 

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. 
A round curd tart on a platter

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.  

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).  

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

No longer the boring cousin of the brownie, these blondies are packed with tons of flavor from brown butter, toasted hazelnuts, chocolate chunks, butterscotch chips and a healthy splash of bourbon.

Pomegranate Glazed Slow-Roasted Salmon with Fennel & Leeks

Just because a recipe uses fruit, it doesn't have to be fruity. A pomegranate glaze gives slow-baked salmon a delightful balance of sweetness and acidity, and we serve it over a bed of roasted lemons, leeks and fennel.

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

Opposites attract in most walks of life, and recipes are no exception. Our favorite dishes are flavored with a careful balance of sweetness and spice. We've infused a mix of winter vegetables and farro with sweet maple syrup and spice supplied by Maille Dijon Originale mustard, to make a really delicious and easy vegetarian dinner for a cold evening.

Everything-Seasoned Gougères with Scallion-Cream Cheese Filling

Just like in Seinfeld’s “The Muffin Tops” where Elaine sets out to prove that nobody really wants to eat a whole muffin, we’re largely in the camp that believes that nobody really wants to eat a whole bagel. And judging by the range of “bagel-light” hybrids (flagel, crogel, and the like), we’re not alone. Bagels ... Read more

The Notorious F.I.G. – a Fig and Rye Valentine’s Day Cocktail

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 ... Read more

Pollo a la Brasa (Peruvian-style Roasted Chicken)

In our version of Pollo a la Brasa , we marinate chicken thighs in garlic, soy sauce, lime juice and spices, then roast them until the skin turns golden and crisp.
Are you excited?Your FREE Dutch Oven guide is just an email away!

Get our free guide to Dutch Ovens - Five Reasons Why the Dutch Oven is the Number One Pot in Our Kitchen!

Contains expert tips, techniques and recipes to help you make the most of your Dutch oven. Written by us, Matt and Emily. 

(We promise not to share your information.)

Want more hot dishes?Get regular recipes and articles sent straight to your inbox

We'll send you regular recipes as soon as they're published!