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 French Tart – Grapefruit and Rosemary Cocktail

The French Tart – Grapefruit and Rosemary Cocktail

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!

The French Tart - Grapefruit and Rosemary Cocktail

This vodka, grapefruit and rosemary cocktail is tarted up with St Germain elderflower liqueur and has a refreshing, herby taste perfect for cocktail hour.

One of my favorite words of all time is the French word for grapefruit: Pamplemousse.

Say it! Pamplemousse. It’s hilarious, right? It sounds like it should be Liberace’s favorite color. “Why yes, we had the whole living room done in pamplemousse and mauve. It’s divine.”

I also love that it’s a pretty effective insult in French, meaning an annoying, pesky, person who is immature. And of course, it also means boobies. So many uses!

Of course the best use for un pamplemousse, as it is for most citrus in my opinion, is to juice that thang and mix it with some spirits. In this case vodka and elderflower liqueur.

The French Tart - Grapefruit and Rosemary CocktailThe French Tart - Grapefruit and Rosemary Cocktail

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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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Sweet Corn Ice Cream

Like most fancy-pants wanna-be's, I often read recipes in the New York Times dining section and think "Yes! I am SO going to make that!". Then I get distracted by work or something sparkly out of the corner of my eye and forget all about it. Not this time! I saw...

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Salted Caramel Sauce

You’ll never buy jarred Salted Caramel Sauce again once you realize how easy it is to make at home. Plus it tastes so much better without all the additives. It has a million uses, one of which is to be eaten straight out of the jar with a spoon while no one is looking.

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Arya’s Kitchen Chair

Like most dogs, especially rescues*, Arya likes to be around us. A lot. Usually that's A-OK because look at that face. Look at it! But... doggie in the kitchen with heavy pots, hot pans and poisonous ingredients (for pups. I don't cook with arsenic...much) is a recipe...

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Arugula, Tomato and Mozzarella Salad

Matt and I used to live just around the corner from one of the best Italian specialty stores in Brooklyn. Caputo's. Oh dio, this place is fantastic. They import the best stuff from Italy and make their own sausages and fresh pastas. They also make mozzarella and...

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What to do with leftover mussels and clams

Steamed mussels and clams are perfect for a crowd. Compared to a lot of seafood, they're cheap, they're a cinch to make and best of all, tasty. I also really like informal dinner parties and you can't get more casual than everyone digging and dunking out of a big bowl...

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Garlicky Mussels and Clams

I hated fish so much as a kid that I would fake allergies, stomach aches, symptoms of the plague to keep from having to eat anything from the sea (except seaweed which I loved, oddly enough). Every so often, my parents would take my brother, Nick, and I fishing off of...

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