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

Strawberry Lemon Curd

Strawberry Lemon Curd

Strawberry Lemon Curd: A balanced spread, not too sweet, not too tart, that lets all the fruit shine through. 

Getting a reputation can be a mixed blessing. I once revealed to the cook in our local deli that we own chickens, and from that day on, whenever I walk through the door, she yells “Hey, chicken man!”. Over the years, we’ve made several friends in Beacon through introductions to our lemon curd. We’ll meet a new person, tell them about Nerds with Knives, and then their eyes will light up and they’ll exclaim “I made the lemon curd! It was so lemony!” It’s very flattering, but it does mean we feel that we have to keep ahead of expectations. After all, we can’t coast on lemon curd forever. So it’s a good thing that we have a glut of garden and local farm strawberries, because that means we can make Strawberry Lemon Curd! (It’s like normal lemon curd. But with strawberries.)

read more…

Miso Glazed Crispy-Skinned Salmon

If you've never cooked with miso, this is a fantastic recipe to start with. While many Americans are probably familiar with miso in it's soup form, it's also a fantastic ingredient in all kinds of dishes, from savory to sweet. It's great in salad dressings, drizzled...

read more
Hazelnut Praline Cheesecake

Hazelnut Praline Cheesecake

Hazelnut cheesecake with praline crust is a crowd-pleasing dessert that will make your dinner guests love you until the end of time, or until the end of the cheesecake, whichever comes first.  I'm pretty sure Matt moved from London to New York mostly for the...

read more
Bread Pudding with Sausage, Apples and Sage

Bread Pudding with Sausage, Apples and Sage

This started off as a  Thanksgiving "stuffing" recipe but then, several years ago, I decided that actually stuffing a turkey is a losing battle. It makes the turkey take longer to cook so the white meat will definitely dry out and all the delicious drippings that I...

read more
Cranberry Sauce with Cointreau

Cranberry Sauce with Cointreau

A cranberry sauce holds the Thanksgiving dishes together but you don’t want to spend too much time on it. Our recipe is quick and delicious.

read more
Make Ahead Turkey Gravy with Calvados (Apple Brandy)

Make Ahead Turkey Gravy with Calvados (Apple Brandy)

For the last few years, my Thanksgiving philosophy has been "Everything that CAN be made ahead SHALL be made ahead". I developed this philosophy (religion?) several years ago when Matt and I decided to make Thanksgiving for 13 people in our teeny, tiny Brooklyn...

read more
Turkey Stock for Gravy

Turkey Stock for Gravy

Ask me what my favorite Thanksgiving recipe is. Go on, ask. Fine, I'll tell you anyway, but it might just blow your mind (not really, but just go with me here). It's home-made turkey stock. Well, it's really the gravy that is made with that stock but I'll get to that...

read more
Custard Tart with Pear and Ginger

Custard Tart with Pear and Ginger

  We all have our culinary strengths and weaknesses and I freely admit that making pastry is a major weakness of mine. It's frustrating because I'm really comfortable cooking pretty much anything, but pastry always trips me up. It's like I see the combination of...

read more
Seriously Lemony Lemon Bars

Seriously Lemony Lemon Bars

No matter what the time of year, we could all use a bright citrusy boost every now and again. Enter these extra-lemony lemon bars – packed with gumption and vitamin C to ward off all that scurvy, me hearties.

read more
Pork Belly Bánh mì Sliders

Pork Belly Bánh mì Sliders

What to do with leftover pork belly: Make Bánh mì sliders! I've mentioned before that I occasionally do a very shameful thing when I buy too many vegetables.  Since I'm already over-sharing, I might as well admit to another terrible habit. I really enjoy cooking for...

read more
Spiced Pickled Grapes

Spiced Pickled Grapes

At the risk of sounding like a Portlandia sketch, I am a little obsessed with pickling. You take something yummy, plop it in some vinegar, sugar and spices and it tastes even better. And lasts longer! Win-win, right? When Matt and I lived in Brooklyn, we used to go to...

read more

Buy our book!

Sign up for recipes in your inbox!

Join the Nerds gang to receive automatic weekly recipes by email!