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

Everything-Seasoned Gougères with Scallion-Cream Cheese Filling

Everything-Seasoned Gougères with Scallion-Cream Cheese Filling

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!

Everything-seasoned Gougeres

When you want the flavors of an everything scallion-cheese bagel without all that doughy heaviness, gougères are your new best friend. They’re crisp and airy baked cheese puffs, which we sprinkle with everything seasoning and fill with whipped scallion cream cheese. Perfect finger-food brunch!

Just like in Seinfeld’s “The Muffin Tops” where Elaine sets out to prove that nobody really wants to eat a whole muffin, we’re largely in the camp that believes that nobody really wants to eat a whole bagel. And judging by the range of “bagel-light” hybrids (flagel, crogel, and the like), we’re not alone. Bagels are big. They’re doughy. And even though they’re inevitably filled with something delicious, you still have to bite through an inch of starch to get to the stuff inside. In our opinion, the crust flavor and the filling are the selling points of a bagel, so if we can get those flavors in something more delicate, let’s do it. So we turned to the airy cheese puffs known as gougères to see if they could replace our morning favorite.

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Basil Pesto with Walnuts and Pecorino

Basil Pesto with Walnuts and Pecorino

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. 

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Balsamic Roasted Red Onions with Thyme

Balsamic Roasted Red Onions with Thyme

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...

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A lovely day in Cold Spring, NY

A lovely day in Cold Spring, NY

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...

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Blueberry, Oat and Almond Crumb Bars

Blueberry, Oat and Almond Crumb Bars

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...

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Chicken with Lime, Garlic and Cilantro

Chicken with Lime, Garlic and Cilantro

Chicken with lime, garlic and (optionally) cilantro is one of our favorite — and easiest — dishes. The acid in the citrus balances out the chicken and creates a tart sauce right in the pan.  In the 1970s, the Upper West Side of Manhattan where I grew up was a true...

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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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