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It’s Christmas, so it’s time for toffee! English toffee, that is, made the proper, scientific way, and coated with either milk chocolate and almonds, or white chocolate and pistachios. Or both! A double-whammy of sweet holiday delight.
We couldn’t let Christmas come and go without reposting this: one of our earliest posts, but one of our very favorite recipes and something we make every single year for family parties. It just may be the toffee of your (my) dreams and while I may be indulging in a tiny bit of hyperbole, once you try it, you’ll know that I might be dramatic, but I am not a liar. In the past, I proclaimed this Salted Caramel Sauce the best thing ever and I stand by that. It’s just that there’s room on the pedestal for that sauce’s cousin from across the pond, real English toffee.
I’ve made a lot of toffee recipes over the years and this one is by far the tastiest and the easiest. It not only has a really nice balance of sweet and salty but the addition of a very small amount of corn syrup pretty much eliminates the danger of the sugar crystallizing, which happened to me once and was a real bummer. This is caused when the sugar crystals start a chain reaction of crystallization (the process of sugar particles clinging together) which makes the mixture grainy. Once it happens there’s not much you can do about it but there are a few things that will help prevent it from starting.
Cooking for a big holiday is hard enough without having to search for and keep track of a million recipes. It's hard to organize all that stuff! Believe me, I struggle with that too (which is why I have a "Thanksgiving Timing Spreadsheet" that has events on it like,...read more
Ah, nuts! These Sweet and Spicy Candied Peanuts strike the perfect balance of sweet and heat. They're great for snacking or for adding a special touch to soups or salads. I initially made these candied peanuts because I wanted something extra fancy to top our Thai...read more
Butternut squash soup kicked up with Thai curry flavor and served with sweet and spicy candied peanuts. Want a soup that’ll warm you up? This is it.read more
These crisp and tasty apple tarts are a great way to use up your fall bounty; using frozen puff pastry makes the whole process a lot easier, and they're finished with rosemary-lime sugar. It happens every year in the Hudson Valley, where we live. As soon as the leaves...read more
I'm not sure why but I used to think of risotto as a big complicated project. Somehow I got it in my head that you absolutely must make your own stock and add it a thimbleful at a time and stir and stir and stir and if you stop stirring for even a second, the whole...read more
We follow our time-tested one-pan skillet chicken method to make these crispy thighs with lemon, olives and garlic.read more
Chili sweet potatoes are our go-to for a rainy fall weekend – we give you a few meat and meat-free options, but they’re all tasty.read more
If delicious Szechuan-style lamb burgers weren't enough, we also present to you in this post Simon Adebisi's tiny hat. No extra charge! I'm aware that there's a very good chance you're thinking, 'Okay, fine. That's a decent looking burger but what the bloody hell is...read more
It's a shame about toffee apples, it really is. In theory, I ought to love them. There's the toffee, which, as our Ultimate English Toffee recipe proves, we're all about. I have no problem with the toffee. There are the apples - and who doesn't like apples? Your...read more
This chicken with lemon, garlic and basil – the flavors of an Italian summer – cooks in one pan and gets a delicious crispy skin.read more