What We’re Eating Now
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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!
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.
After a long, hard Northeast winter, nothing makes me happier than looking out on the deck and seeing row upon row of fresh herbs, sitting up in their little pots all bright and perky, like, “what? I was always here.” No, Rosemary, you weren’t. And I know that for a fact because I paid a freaking fortune for a few measly sprigs in January since I just couldn’t bear to use the dry, desiccated jar of rosemary-scented dust that languishes on my spice rack through the winter.
Even though spring is yet young, the herb garden still feels like a cornucopia. Chives! Mint! Cilantro! Sure it’s still too cold for the basil, but don’t be greedy, it will be here soon. Anxious for a recipe that uses this green bounty, we decided on a Black Rice Salad which, along with crisp red cabbage, sweet golden raisins and crunchy peanuts, uses a full cup of fresh herbs. We went with cilantro and mint (because that’s what we have) but basil, when it’s fresh, would be fantastic too, especially spicy Thai basil if you’re growing it or can find it in the store.
Creamy peanut butter buttercream sandwiched between two moist, fudgey brownies, rolled in crushed salted peanuts. Simply the most delicious cookies we’ve ever made.
Seriously crispy and coated with a sweet and spicy Sriracha-honey glaze, these oven-baked wings rival fried ones any day. This is game day food done right.
A hearty family roast, done right, is a cause for celebration – and a great reason to know your local butcher! This pork loin is flavored with herbs and served with spiced apple chutney.
Flaky, moist pan-seared salmon with perfectly crisp skin, sitting on a bed of creamy lemon rice. It might look fancy but it’s a cinch to make, even on a weeknight.
These sticky, sweet and savory Hoisin-glazed Cocktail Meatballs are the ultimate party snack. If the concept is retro, the execution is modern and tasty: it’s all about that glaze, baby.
Make our mini Thai shrimp cakes and be a hit at your family or office party. A fantastic and healthy way to cook fresh shrimp.
A comforting chicken and potato chowder packed with vegetables like chard and corn. It’s guaranteed to warm you up even on the coldest of days.
We’ve taken a classic fall sweet potato recipe and shaken it up a bit. Ginger and miso flavors add depth and spice to the baked dish, and even Thanksgiving purists will be impressed.
Who wants to juggle three pans on the stove for a hearty fall or winter evening meal? This crispy chicken and sausage dish bakes in a bed of spiced flavors and best of all, it uses a single skillet.
A delicious, festive cranberry sauce whisky cocktail that makes excellent use of the Thanksgiving leftovers we KNOW you still have in the fridge…