What We’re Eating Now

Half-Baked / No-Bake Blackberry-Vanilla Swirl Cheesecake

We call this "half-baked" instead of "no-bake" cheesecake, because the Graham cracker crust gets a few minutes in the oven, but the filling is the real prize: whipped vanilla and blackberry batters swirled into a beautiful pattern. Using freeze-dried berries lends...

Roasted Beet and Whipped Feta Tart

This simple, elegant tart has a layer of creamy whipped feta cheese topped with lightly marinated roasted beets. A puff pastry shell makes it a breeze to prepare, while a scattering of fresh mint and crunchy pistachios adds crunch and freshness. 

Summer Berry Tart with Lemon Mascarpone Cream

This Summer Berry Tart with Lemon Mascarpone Cream is supermodel gorgeous, rich and creamy, balanced by the bright citrusy flavor of lemon curd. And super-duper easy to make!

Latest from the Blog

Spiced Rosemary Old-Fashioned

Spiced Rosemary Old-Fashioned

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!

 

Spiced Rosemary old fashioned

As the weather turns chilly, we want a cocktail that will warm our cockles, and this Spiced Rosemary Old Fashioned is the perfect drink to take us straight through the holiday season. We took Heritage Distilling’s Elk Rider Rye and mixed it with a syrup flavored with maple, cinnamon, star anise, black pepper and rosemary. It makes you feel like you’re sitting next to a roaring Yuletide fire, even if it’s still October.

A Very Spirited Advent Calendar

Don’t want the same old miserly chocolate slabs in your advent calendar this year? Don’t worry, our pals at Heritage Distilling have you covered. If there’s one thing we know how to do, it’s drink – so we couldn’t be happier to try out their 2018 Spirits Advent Calendar, with enough mini bottles of bourbon (or other spirits) to make it through to Christmas Eve.

We used the spicy, peppery Elk Rider Rye in our cocktail, but it would be equally good with Elk Rider Bourbon. You also get to try our other favorite, the Brown Sugar Bourbon, which we love on the rocks (or in our version of a Whisky Sour). Look for that recipe, and other cocktail suggestions at the bottom of this post. 

Spiced Rosemary old fashioned

The spiced syrup: cinnamon, star anise, black pepper, rosemary and maple.

Our simple syrup is packed with the flavors of rosemary, cinnamon, star anise, pepper and maple. This sweet, herbal infusion pairs perfectly with a smooth bourbon or rye, and just a dash of citrus in the form of orange bitters. 

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Chicken with Lime, Garlic and Cilantro

Chicken with Lime, Garlic and Cilantro

In the 1970s, the Upper West Side of Manhattan where I grew up was a true melting pot of cultures. I went to a bilingual grade school where classes were taught in both English and Spanish, and staying for dinner at a friend's house often meant getting to have Arroz...

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Five-Layer Magic Bars

Five-Layer Magic Bars

Five-layer magic bars made with coconut, chocolate chips, butterscotch chips, and toasted pecans held together by condensed milk on a graham cracker crust. I sometimes have a tricky time starting these posts, and true to form, for this recipe I got stuck on the very...

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Bulgogi (Korean Grilled Beef) Lettuce Wraps

Bulgogi (Korean Grilled Beef) Lettuce Wraps

Bulgogi is a Korean dish of meltingly tender, thinly-sliced beef seasoned in a delicious soy and sugar marinade. We serve it in lettuce cups with lots of bright vegetable side dishes.  I was a pretty picky eater as a kid. If I could smother something in ketchup it was...

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Radishes Drizzled with Sesame Oil and Maldon Salt

Radishes Drizzled with Sesame Oil and Maldon Salt

Sometimes the best approach to fresh produce is to treat it lightly in the kitchen, and let its natural flavor shine. This is how we love to eat radishes: a little sea salt, a little sesame oil, and that’s it.

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Insanely Delicious Key Lime Pie

Insanely Delicious Key Lime Pie

It's possible that I have scurvy because recently I cannot get enough citrus. And not like regular old lemons and grapefruits. Fancy fruit. Last week it was kumquats. This week, key limes. The fact that they are both adorably wee versions of regular-sized fruit may...

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Kumquat-Ginger Whisky Sour

Kumquat-Ginger Whisky Sour

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! I love tart drinks but I hate...

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Kumquat-Ginger Rose Cocktail

Kumquat-Ginger Rose Cocktail

Inspired by this Saveur recipe, we adapted our drink to use the Kumquat-Ginger Syrup instead of a kumquat-infused gin. One benefit is that the syrup can be used as soon as it's cool, whereas the infusion can take a couple of weeks. Matt and I have long been fans of...

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Kumquat-Ginger Smash

Kumquat-Ginger Smash

Once you've made the Kumquat- Ginger Syrup, whipping up this drink is about as simple as it gets. Muddle some of the kumquats and their syrup in a rocks glass, add rum and a few ice cubes and stir. Top with some club soda. Bam, done.  Dark rum tends to have notes of...

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