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!
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).
We’ve been dreaming about Michael Solomonov’s hummus recipe (from his incredible cookbook Zahav), since we first made it in 2015. You might remember hearing about it because it was one of those recipes that was everywhere, at least in the food blog world. It seemed like everyone and their cousin Sally was making it, raving about it and blogging it. Well, ever on the cutting edge, we’ve finally come up with our take on it and not a moment too soon.
We give our version a twist with the addition of white (shiro) miso, which is one of our all-time favorite ingredients and something we have permanently in stock. Miso has a deeply nutty, slightly fermented saltiness and a hint of sweetness that is just delicious, especially when paired with something tart, like lemon. Along with the (also nutty) tahini, it adds a layer of flavor that hits just the right note. (more…)
Got kumquats? Make whisky sours! This fresh and light cocktail’s tart flavor comes from three kinds of citrus (lemon, lime and kumquat).
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...
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...
This kumquat ginger syrup, made from tiny, tasty, nutritious citrus and fresh ginger, is a delicious and versatile cocktail mixer.
With the perfect balance of sweet, salty and spicy, our grilled Asian chicken skewers are a treat any night of the week. We like to serve it with creamy avocado-cilantro sauce.
'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...
Ramp and cheddar biscuits are a great savory vacation on the classic biscuit – you’ll wish you had your own secret ramp patch!
Ramps, also known as wild leeks or wild garlic, are a seasonal delicacy gone all too quick. Extend the season by making delicious Ramp Butter which can be frozen and enjoyed all year.
Make a chicken dinner special by cooking spicy and tasty jalapeño popper stuffed chicken breasts.
What's better than Carrot Cake? Moist and tender Carrot Cupcakes with vanilla-flecked cream cheese frosting (just because you get one all to yourself). Carrot cupcakes are perfect for the Venn diagram of people who like carrot cake and people who like cupcakes ......