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!
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.
I was that weird kid who, when offered the choice of a brownie or a blondie, would always choose the blondie. Something about that cookie bar, packed with chocolate chips and toasty nuts, was just more interesting to me than straight chocolate (though I wouldn’t toss a good, fudgy brownie out of bed either. I’m not a monster).
Unfortunately, more often than not, blondies can be underwhelming. They’re either dry and crumbly or doughy and flavorless — so we set out to develop a foolproof recipe. We think the perfect blondie should have a tender, moist crumb. Then it’s filled with deep caramel flavor from brown butter, vanilla and (optional, but delicious) bourbon. Finally, we pack in our favorite mix-ins: chocolate chunks, butterscotch chips and toasted hazelnuts.
Dear reader, or indeed, readers: You may, singularly or en masse, have become increasingly concerned at the startling lack of chicken-related news in this blog. It is possible, but admittedly not likely, that you are of a nervous disposition, and have been unable to...
Shrimp curry is easy to make, and we flavor it with coconut milk and add fresh corn for a summery touch, but you can make this all year round!
Refreshing and a perfect balance of tart and sweet. But enough about you, let’s make this cucumber and mint gimlet.
When life gives you basil, make basil pesto. It’s the perfect accompaniment to salads, pasta, as a bake-in sauce for chicken and many other dishes. Since we’re cheap, we substituted affordable walnuts for pricey pine nuts.
If, like us, you have a mountain of basil in your garden, go make pesto! And then make this pesto couscous salad and feel damn proud of yourself.
Grilled steak ramped up with a tangy, creamy blue cheese and chive compound butter – watch out, steak night, the bar just got raised.
Sometimes I think I would probably be fine just having condiments for dinner. A few pickled grapes, maybe some chive Hollandaise licked off a spoon. And these. A whole bowl of these, please. I wanted something a little sweet and tart to go along with our Grilled Steak...
A couple of weekends ago, Matt and I spent a wonderful afternoon discovering treasures in an absolutely lovely Hudson Valley town, Cold Spring, NY. "Wait," says a person with GoogleMaps, "Isn't Cold Spring literally the next town over from Beacon, where you live and...
A few notes on our success in the garden this summer … as well as our failures.
These blueberry crumb bars with oats and almonds are a perfect bake sale recipe and our favorite way to use up summer blueberries. A few years ago while we still lived in Brooklyn, Matt and I belonged to a CSA. If you're not familiar with it, CSA stands for 'community...