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

Pomegranate Glazed Slow-Roasted Salmon with Fennel & Leeks

Pomegranate Glazed Slow-Roasted Salmon with Fennel & Leeks

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!

Salmon with Pomegranate Glaze and Roasted Fennel

Just because a recipe uses fruit, it doesn’t have to be fruity. A tangy pomegranate glaze gives this salmon a delightful balance of sweetness and acidity, and slow-roasting turns the fish, and the fennel and leeks that cook with it, meltingly tender and silky. This is one of the easiest dishes we’ve ever made, and one of the most delicious. 

Let’s get this out of the way upfront: there’s a meat-and-fruit tradition in cooking that we’re just not a hundred percent on board with. There’s nothing intrinsically wrong with that kind of combination, but the problem occurs when the fruit is overly sweet and there’s nothing to balance it out. When you have a fatty cut of meat — such as lamb — or fish, such as the wild salmon we use here — it benefits from being cut with an acidic component. It’s the same reason we use oil and vinegar together in a salad dressing.

We’ll often use lemon in our dishes to contribute that balance. This week, though, we’re looking at how pomegranate molasses, made into a pomegranate glaze, can lend a similar complexity to the rich flavor of roasted salmon.

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Our other winter warmer: Vanilla Old Fashioned

Our other winter warmer: Vanilla Old Fashioned

Cork and Knife Our new cookbook is out very soon — 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! Like our Maple Syrup version,...

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Hasselback Potatoes with Easy Garlic Confit

Hasselback Potatoes with Easy Garlic Confit

This post is sponsored by US Potato Board. Thanks for supporting Nerds with Knives' sponsors! Get ready for a new holiday tradition: crispy-skinned Hasselback potatoes studded with soft, meltingly tender cloves of confit garlic (like roasted garlic, but even more...

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Easy Candied Pecans

Easy Candied Pecans

 We made these candied pecans to top our Bourbon-Pumpkin Mousse Pie but luckily I made double the recipe because they are delicious. They'd be great in a fall salad, or sprinkled over Butterscotch Pudding, or just as a snack. They'd be delicious served with blue...

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The Holiday Flavors of Rioja: Rosemary & Garlic Crusted Beef

[adinserter block="2"] **Sponsored Post** I know, I know. I can't believe it either but the holiday season is officially in full swing. Before you know it your house will be filled with hungry friends and family, and if they're anything like mine they'll be banging...

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Thanksgiving Recipes Round-Up!

Thanksgiving Recipes Round-Up!

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,...

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Sweet and Spicy Candied Peanuts

Sweet and Spicy Candied Peanuts

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...

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