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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).
Mushrooms are incredibly versatile. Here, we sauté them until deeply golden brown, then pair their savory flavor with hearty kale leaves and a nutty sherry vinegar dressing. It's an easy vegetarian meal in a bowl. Note: This article is from our series on Serious Eats....
These deceptively simple shortbread rounds are so rustic, you’ll think you’ve time-travelled to 1740.
Tender, thin-cut pork chops smothered in a rich, savory sauce, with sweet cipollini onions and grapes. This is a dinner party-worthy dish quick enough to whip up after work.
A farro salad is the perfect way to extend salad season into the fall. This combination has great intense flavors and only a little preparation.
Making concord grape jelly is really easy and you don’t have to be a homesteader to do it. All you need is grapes, sugar and lemons – no added pectin!
Fudgy chocolate bake-sale brownies kicked up with a pretzel crust and caramel drizzle.
An elegant Fall cocktail made with homemade pear syrup spiced with cinnamon and star anise. A garnish of fresh rosemary adds an herbal note which balances the warm, spicy sweetness.
A bean salad doesn’t have to be boring. Creamy white beans absorb the bright flavor of a vinaigrette in just a few minutes. Paired with briny olives, fresh cucumbers, tomatoes and feta cheese, and served in lettuce cups, they make a quick and substantial dinner.
Mini Dutch Baby Pancakes cooked in individual cast iron skillets. They puff up and turn a beautiful golden brown before we spoon in homemade lemon curd and sprinkle with fresh blueberries.
Grilled chicken doesn’t always need a long marinade to be full of flavor. These spend just a few minutes in a lemony-garlicky mix before they’re grilled to charred perfection. The hot chicken absorbs the flavor of the fresh basil chimichurri, and the grilled cherry tomatoes bring sweetness and acid.