What We’re Eating Now
Latest from the Blog
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!
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…)
A versatile and colorful dish of pasta with ramps, peas and tossed with crispy pancetta in a light, creamy sauce. A great start to spring!
Spicy and smoky flavors combine to create a delightful bourbon ginger beer variation on a Moscow Mule that we’re calling, simply, the Beacon Mule.
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...
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.
Tender chicken with crisp, golden brown skin, baked on top of creamy risotto-style rice, flavored with spicy, tangy Peri Peri Sauce. Watch out, this dish is addictive.
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.
A versatile spiced side dish and dip that pairs with a main meal or as a party snack!
A revised classic pasta, made with hands, from scratch. Will it take you all weekend? Yes. Is it worth it? YES.
An Easter / not-Passover treat for all you chocoholic bunnies.
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:...