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

The Notorious F.I.G. – a Fig and Rye Valentine’s Day Cocktail

The Notorious F.I.G. – a Fig and Rye Valentine’s Day Cocktail

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 been seriously flipping busy lately. Besides our day jobs — did we mention we have day jobs? sadly this blogging lark doesn’t keep us in dog treats, cat ointment or chicken vests — we’ve been working extremely hard on a super secret Nerds with Knives-related project that we’ll tell you about in detail in a couple of months.

All of this to say that it had been so long since we’d gone out to dinner — food that somebody else plans and cooks and hands to us —that when we finally ventured out to Heritage for Matt’s birthday, we had kinda forgotten how the whole thing works. We poked and flapped the menus in front of our faces as though they were coded missives from another planet.

We sat, glassy-eyed and startled, as a waiter explained specials. When the delicious food arrived on our tables, we started discussing how we were going to photograph it before realizing that, actually, we weren’t obliged to. And then we actually were able to relax and start having a good time, and it was in no small part due to the delicious Fig and Bourbon cocktail we picked out from the drinks menu. This recipe is our loose interpretation of that cocktail, made with Valentine’s Day love. We call it “The Notorious F.I.G.”

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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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Kumquat-Ginger Syrup

Kumquat-Ginger Syrup

This kumquat ginger syrup, made from tiny, tasty, nutritious citrus and fresh ginger, is a delicious and versatile cocktail mixer.

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Miso-Glazed, Crispy-Skinned Salmon – Updated!

Miso-Glazed, Crispy-Skinned Salmon – Updated!

'Sup nerds! Not you're not crazy, I've blogged this recipe before but I'm re-posting it for two reasons; One, I wrote out the recipe in a bit more detail so it's easier to follow and two, I took much better photos. This is the first time I've updated a post for mostly...

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