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Chocolate Frangelico Mousse is our favorite way to treat 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.
In the spirit of the holidays, we’ve decided to publish one of our favorite recipes, Chocolate Frangelico Mousse, from our new cookbook, Cork and Knife.
It’s around this time of year that we load up at the grocery stores on cartloads of high-quality semi-sweet chocolate, cream, Frangelico hazelnut liquor and shelled hazelnuts. And that’s just our normal shopping list, it’s nothing to do with Christmas. But seriously though, this year we really are stocking up, because Cork and Knife was published this summer, and we’ve been overwhelmed with the positive responses to it! We’ve seen your wonderful Instagram posts and stories about recipes you’ve made from the book, and you’ve sent us so many wonderful emails. Thank you so much!
If you haven’t picked up a copy yet, now is the perfect time. Are you searching for a Christmas gift for that special foodie in your life? Is there a family member whose sock drawer is STILL bursting with all the socks you’ve bought them as gifts over the years? Are you looking for an unusual cookbook that combines the best of the food world AND the liquor cabinet? Well, here you go! Click on the book cover below to hurry over to Amazon and order your copy while you still have Christmas mailing days left!
(If you prefer to get your books elsewhere, no problem! Just head over to our cookbook page to find other places you can buy it! Or ask your local bookstore.)
As a holiday treat and a sneak peek at the book, we’re sharing just one of the recipes you’ll find in the book: Chocolate Frangelico Mousse. Think of it as an amuse bouche to get you in the holiday mood.
We give the classic Aviation Cocktail a modern twist with our own homemade Violet Syrup. A mix of gin, lemon juice, violet syrup and maraschino cherry syrup, it’s as beautiful as it is delicious. The syrup is also great mixed with Champagne, or with club soda.
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.
Our ruby-hued blood orange and hibiscus curd makes a delicious and luscious filling for this beautiful seasonal tart. The crust is made from crushed gingersnap cookies, and couldn’t be simpler. With a great balance between sweet, tart and spicy, this is a real showstopper of a dessert.
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).
No longer the boring cousin of the brownie, these blondies are packed with tons of flavor from brown butter, toasted hazelnuts, chocolate chunks, butterscotch chips and a healthy splash of bourbon.
Just because a recipe uses fruit, it doesn’t have to be fruity. A pomegranate glaze gives slow-baked salmon a delightful balance of sweetness and acidity, and we serve it over a bed of roasted lemons, leeks and fennel.
Opposites attract in most walks of life, and recipes are no exception. Our favorite dishes are flavored with a careful balance of sweetness and spice. We’ve infused a mix of winter vegetables and farro with sweet maple syrup and spice supplied by Maille Dijon Originale mustard, to make a really delicious and easy vegetarian dinner for a cold evening.
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! When you want the flavors of an everything...
A beautiful, balanced and sophisticated cocktail that pairs rye whiskey, Campari and sweet fig jam. Fresh lemon juice and lemon bitters add a bright, citrusy note. This is what we're drinking on Valentine's Day... and as often as we can after that. We've officially...
Our version of Pollo a la Brasa (a classic Peruvian chicken dish) makes a fantastic weeknight dinner. We marinate chicken thighs in garlic, soy sauce, lime juice and spices, then roast them until the skin turns golden and crisp. Serve it with an irresistible tart green sauce, made with chilis and cilantro.