What We’re Eating Now

Sticky Gochujang-Honey Chicken

What happens when you marinate chicken in gochujang (spicy Korean chili paste), honey, ginger and garlic? Deliciousness, that’s what. Sticky Gochujang-Honey Chicken is our newest weeknight favorite: a little sweet, a lot spicy and just plain tasty. 

Holiday Recipe Roundup 2019

The holidays wouldn’t be the same without egg nog, baked brie, roast pork, and all the favorite dishes we’ve collected in this recipe roundup! 

Chocolate Frangelico Mousse — a Christmas Peek from Cork and Knife

Chocolate frangelico mousse is our favorite way to treat our holiday dinner party guests. Light, fluffy chocolate mousse, flavored with nutty Frangelico liquor, and topped with whipped cream, toasted hazelnuts and chocolate flakes? It must be Christmas. 

Latest from the Blog

Ultra-Smooth Hummus with Miso and Charred Scallions

Ultra-Smooth Hummus with Miso and Charred Scallions

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!

 Miso Hummus with 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).  

We’ve been dreaming about Michael Solomonov’s hummus recipe (from his incredible cookbook  Zahav), since we first made it in 2015. You might remember hearing about it because it was one of those recipes that was everywhere, at least in the food blog world. It seemed like everyone and their cousin Sally was making it, raving about it and blogging it. Well, ever on the cutting edge, we’ve finally come up with our take on it and not a moment too soon. 

We give our version a twist with the addition of white (shiro) miso, which is one of our all-time favorite ingredients and something we have permanently in stock. Miso has a deeply nutty, slightly fermented saltiness and a hint of sweetness that is just delicious, especially when paired with something tart, like lemon. Along with the (also nutty) tahini, it adds a layer of flavor that hits just the right note. (more…)

Quiche with Ramps, Bacon and Gruyere

Quiche with Ramps, Bacon and Gruyere

Quiche with Ramps (wild leeks), Bacon and Gruyere is fantastic any time of day. It's creamy, cheesy and so satisfying. And don't fret if you can't find ramps, scallions make a perfect substitute.   Spring has finally sprung in the Hudson Valley and, if you've been...

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Grouper Fritters from the Florida Keys

Grouper Fritters from the Florida Keys

A favorite destination for Ernest Hemingway, Jimmy Buffett, and many more, Key West is known for its palm-lined streets and fish fresh enough to draw any committed culinary traveler.

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Raising chicks: We’re All Clucked! A video diary

Raising chicks: We’re All Clucked! A video diary

Hi, woodland chums! No recipe this week as Emily is busy with photography work, so I thought I’d “entertain” you (rarely was a word used so incorrectly with such flagrant abandon) with a little video diary.

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Chicken, Leeks and Spinach in a Creamy Wine Sauce

Chicken, Leeks and Spinach in a Creamy Wine Sauce

Tender boneless chicken, spinach, mushrooms and leeks cooked in a creamy wine sauce. This looks and tastes fancy, but it's a quick and easy weeknight dinner.  In our ongoing quest to resurrect interest in under-appreciated vegetables, I present this week's subject:...

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