What We’re Eating Now

Stuffing with Apples, Sausage and Fennel

Our Stuffing with Apples, Sausage and Fennel is so good, we make it for Thanksgiving every year. Like a savory bread pudding, it’s moist and flavorful in the middle, with crispy brown sides and top. The flavor combination of rich breakfast sausages, sweet apples and fennel make this the Thanksgiving side dish we just can’t do without. 

Perfect Classic Glazed Meatloaf

Classic doesn’t have to mean boring. Perfect meatloaf should be tender, juicy and packed with savory flavor. Extra points if it’s brushed with a sweet/tart glaze. This is a dish that’s equally adept at making your kids jump for joy as your (adult) dinner guests.  

Red Curry Chicken Meatballs

This Thai-influenced dish delivers big flavor for very little work. Tender oven-baked chicken or turkey meatballs, simmered in a delicious coconut milk-based red curry sauce. Packed with ginger and garlic and showered with fresh herbs, this is a crowd pleaser.

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.)

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Creamy, Soft Polenta

Creamy, Soft Polenta

This polenta is meant to have a soft, porridge-like consistency. We used it for Sausage with Creamy Polenta and Kale Walnut Pesto but it would be great with any kind of stew, as a substitute for mashed potatoes or noodles.   What you're looking for is course,...

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Brunch at The Hop. Finally.

Brunch at The Hop. Finally.

I'm embarrassed to admit it but Matt and I have lived in Beacon for over a year and we just made it to The Hop for the first time. It's shameful, I know. If you haven't heard of it,  it's kind of a craft beer mecca, half store, half gastro-pub. They have a tiny bar...

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Sausage with Creamy Polenta and Kale Walnut Pesto

Inspired by The Hop's amazing dish (theirs has lamb sausage, kale almond pesto and poached eggs), here is our simplified recipe. Use whatever sausage you like  (turkey, pork, lamb or chicken would all work well) or add some drilled tofu for a veggie version. The only...

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Pig Roast at Obercreek Farm

Pig Roast at Obercreek Farm

The harvest weeks of late summer, going into early fall, is when the Hudson Valley really struts its stuff . While there are festivals, fairs, and merry socials all year round, the weekends at this time of year become a whirligig of competing events, all worthy of...

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Easy scones

What ho, and all that, spiffing readers. I'm being especially upper-crust because I wanted to tell you about the scones I made a couple of weeks ago. Let's take a gander at them first. Have a good look, there you go, feast your eyes.   Alright, that's enough. Put...

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The. Best. Mojito.

Does the world need another mojito recipe? Yes. Yes it does, because this one has a little something extra that, in my tipsy, slightly slurred opinion, takes it to the next level of yumminess. And no, I'm not suggesting you buy an expensive, impossible-to-find rum. Or...

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Corpse Reviver #2

My stepmom, Marcia, told us about this cocktail when we visited over the summer and though we didn't get a chance to try it, it sounded so good I had to make it when we got back. While it sounds like it should be served out of a skull, bubbling over with dry ice, the...

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The chickens have landed! I repeat, the chickens are in the coop!

The chickens have landed! I repeat, the chickens are in the coop!

Matt writes: Hello there, chickadees! You've probably gathered that I'm not quite as prolific as m'wife when it comes to updating the blog, but I think it's about time - no, past time - for an update on how the chicken coop is going. Well, it's done. We have chickens....

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Orange-Maple Glazed Chicken (inspired by Withnail and I)

Orange-Maple Glazed Chicken (inspired by Withnail and I)

You've seen Withnail and I, right? Of course you have. It's a classic fil...wait, WHAT? You haven't? You must see it! Right this minute! Go on, we'll wait. *Taps fingers on table sternly*. Cut to 5 hours later (because you had to watch it twice and have a nap because...

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Watermelon, Feta and Mint Salad with Honey Balsamic Glaze

I'm kind of weird with mint. I think I associate it too closely with toothpaste so I'm super picky about when I use it. I really, really don't like it anywhere near my ice cream, chocolate or potatoes. It's perfect with watermelon and feta though. I decided to make a...

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