What We’re Eating Now
Latest from the Blog
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.
One thing we should mention upfront, if you haven’t gleaned it already from our occasional disorganized garden posts, is that we’re not really “lawn people”. We do have, behind the house, a stretch of grassed yard, but it’s not flat (so we can’t put tables or chairs out there), it’s kind of public (we live on a busy road with a lot of hiking traffic), it does nothing for the biodiversity of the area, and we hate mowing it. In short, it gets a little neglected. And because of that benign neglect, we have areas that sprout whatever the hell they want to, and luckily for us, in early spring, that’s violets. Lots, and lots, of tiny, pretty, violets.
So in our ongoing quest to rid our garden of weeds — by eating them — we bring you homemade Violet Syrup, possibly the prettiest concoction ever. And we’re using that syrup to create a version of the classic Aviation cocktail, which just happens to be perfect for a celebratory Mother’s Day brunch!
Red Cabbage Salad with Roasted Cipollini Onions
When the weather turns cold, you want a salad that brightens your table and can stand up to all those stews and roasts you’ll be serving.
Thanksgiving Recipes Round-Up!
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.
Warm Kale and Caramelized Wild Mushroom Salad
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....
Rustic Shortbread Biscuits (or Cookies)
These deceptively simple shortbread rounds are so rustic, you’ll think you’ve time-travelled to 1740.
Smothered Pork Chops with Cipollini Onions and Grapes
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.
Farro Salad with Roasted Grapes and Baby Kale
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.
Concord Grape Jelly
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!
Ultra-Chocolatey Brownies with a Pretzel Crust and Salted Caramel Drizzle
Fudgy chocolate bake-sale brownies kicked up with a pretzel crust and caramel drizzle.
Spiced Pear Cocktail with Rosemary
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.
Quick-Marinated White Bean Salad With Feta
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.
