Spicy Cheddar Cornbread Pudding

A little spicy, a little sweet and a lot delicious, this Spicy Cheddar Cornbread Pudding is our most-requested side dish ever. We use two kinds of cheeses — extra-sharp cheddar and pepper jack — to give it loads of flavor. Make it with fresh summer corn when it’s in season, but it’s just as good with frozen corn the rest of the year. 

Thai Basil Gimlet

Thai basil adds spicy, anise-like notes to a gimlet. Together with lime, elderflower liqueur, and good quality gin, the Thai basil gimlet is a cool twist on an elegant classic that we can sip while enjoying the color and scents of our summer herb garden.

Salted Chocolate Chip Peanut Butter Cookies

Is it possible for a cookie made without butter or flour to be the most delicious cookie we’ve ever tasted? The answer is a resounding YES. With only 3 essential ingredients: peanut butter, eggs and brown sugar, these cookies are practically a miracle. Crisp on the...
The Monarch: A Brown-Sugar Bourbon Cocktail with Thyme and Lemon

The Monarch: A Brown-Sugar Bourbon Cocktail with Thyme and Lemon

It was such a contrast coming home! Not only had the weeds almost taken over, but our tomatoes were ripening, the sweet autumn clematis had burst into flower on the fence, and, most happily of all, monarch butterflies were feasting on the milkweeds that had seeded around our front gate. Also waiting for us on the porch: bottles of Brown Sugar Bourbon from Heritage Distillery for us to try. We couldn’t wait to start experimenting, and we already had inspiration for the cocktail’s ingredients from our floral herb garden.

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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!

Brown Sugar Bourbon Cocktail with Lemon and Thyme

Inspired by the sweet nectar of summer flowers, we created a cocktail in partnership with Heritage Distilling’s Brown Sugar Bourbon, combining its notes of cinnamon and nutmeg with added fresh thyme, lemon and elderflower liqueur. It’s tart, herbal, and beautifully smooth, luscious and very drinkable. After all, don’t we all deserve a little sweetness in our lives?

We recently returned home from a trip to the UK, where the summer has been defined by an extended heatwave and low rainfalls. The fields, normally so green, were markedly more brown (so much so that they’re revealing buried archaeological features), so whenever we encountered wildflowers, we made an effort to stop and appreciate them. The nodding pink heads of rosebay willowherb, one of the few flowers to really appreciate and thrive in the heat, were everywhere bordering the country lanes we drove down. We also saw amazingly beautiful heathers blanketing the high coastal hills of Exmoor.

 

It was such a contrast coming home! Not only had the weeds almost taken over, but our tomatoes were ripening, the sweet autumn clematis had burst into flower on the fence, and, most happily of all, monarch butterflies were feasting on the milkweeds that had seeded around our front gate. Also waiting for us on the porch: bottles of Brown Sugar Bourbon from Heritage Distillery for us to try. We couldn’t wait to start experimenting, and we already had inspiration for the cocktail’s ingredients from our floral herb garden.

(more…)

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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Tomato, Red Onion and Basil Sandwich

I think I might be a tomato snob. I mean, I'm not one of those people who goes to a farmers market and knows the name of every heirloom variety in existence (overheard at the Cold Spring market "They only have Brandywine and Green Zebras left, God I hate this place")....

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Zucchini Cake with Lemon Curd Filling

Zucchini Cake with Lemon Curd Filling

Ok, one more zucchini recipe. I'm not obsessed, I swear, we just have a lot of zucchini growing in the garden. Matt's sister Hayli made this zucchini cake (AKA courgette cake) for us when we visited her in France (I know you're feeling SO sorry for us right now)...

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Zucchini blossoms with frizzled capers and green garlic

A not-so-fringe benefit to growing squash is having access to the loveliest edible of the summer. Squash blossoms! So dang perty. They are usually stuffed with ricotta cheese and fried in batter which is (of course) delicious but we didn't have a lot of them and...

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The Reluctant Gardener

  I have a confession to make. I'm actually a little freaked out by "nature". I mean, it's beautiful and keeps us alive and I hate that we do terrible things to the Earth. And of course I love farmers markets and fresh, organic produce. That being said, I'm the...

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Ramp and Fontina Biscuits

I know ramps are a little out of season by now (their season is crazy short) but these biscuits were really good so I wanted to post the recipe. Ramps are also irritatingly trendy right now but even though it's such a jerk move to say so, I'm going to declare it...

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