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!
Healthy but not abstemious, our Nettle, Leek and Potato Soup bursts with Spring flavors. You can keep it vegan, but a swirl of rich crème fraîche and crunchy brown butter-garlic croutons are a delicious addition. And if a few violet blossoms happen to fall in the bowl for garnish, so much the better. You can also use spinach in place of the nettles.
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.
There’s no getting around the fact that the stinging nettle is the unloved weed, the lurking Triffid, the snarling Caliban, if you will, of the British landscape. If you thought otherwise, let me show you the plant in its natural habitat:
But despite its rather unprepossessing appearance, its urban ubiquity, and the unpleasant electric-shock feeling of walking into one, nettles are one of the most nutritious and tasty spring greens you can cook with. Last spring we made a nettle risotto with garlic and taleggio, and this year we’re combining nettles with leeks and potatoes to create a rich, green soup, sprinkled with brown butter – garlic croutons and wild violets from the garden.
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.
Lemon Sesame Seed Pound Cake! An unconventional combination which really works. Buttermilk keeps the cake tender, and lemon in the cake, syrup and glaze gives it a triple lemon tang.
Crispy tortillas filled with spicy chorizo and gooey cheese, these quesadillas are balanced by the fresh, unusual flavor of a radish and fennel salsa. It's a sophisticated pairing that elevates a familiar comfort food. Note: this recipe also appears on Serious Eats!...
We roasted eggplant until it became soft and silky and topped it with Chermoula (a North African spice mix with garlic and preserved lemon). Sprinkled with tart feta cheese and fresh herbs.
We spiced up our one-pot mussels with Thai curry sauce to make this red curry mussels recipe. It's cheap, it's delicious, and best of all, it's ready in 20 minutes! Note: you can also find this recipe on Serious Eats! Mussels are perhaps not everyone's first choice...
Sweet corn and smoky bacon make a delicious filling to this quick cooking frittata. Studded with cheesy nuggets of gruyere and spicy jalapeños, this is the type of quick dinner you’ll want to make all the time.
The ultimate, best-ever fried chicken sandwich; crisp, craggy crust, juicy, tender meat topped with a fresh Basil Green Goddess slaw.
A creamy, herb-packed basil Green Goddess salad dressing that's also light and refreshing. Our version uses basil in place of parsley, adding a sweet, summery note. While you can't throw a carrot without hitting a bottle of ranch dressing these days (seriously,...
Being an American, the phrase ‘cheeky Nandos’ means almost nothing to me but for some inexplicable reason, it became stuck in my head the other day. So who is this ‘Nando’ and why is he so cheeky? No, seriously, I really want to know.