What We’re Eating Now
Latest from the Blog
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!
A classic American sandwich, with a twist: Kimchi Pimento Cheese Patty Melt. It’s a thin burger topped with caramelized onions, served on griddled rye bread slathered with spicy Kimchi Pimento Cheese. A happy, if messy, marriage between a burger and a buttery grilled cheese sandwich, this is the ultimate five-napkin dinner.
Even though I grew up in New York, I’d never had a patty melt until just a few years ago. The classic version (a thin ground beef patty topped with either Swiss or cheddar cheese and grilled onions on rye bread, pan fried in butter) was said to have originated in Southern California in the restaurant chain of William “Tiny” Naylor in the 1940s or 1950s. It’s become a staple of diners, bars and dives all over the U.S.
Basically a happy, messy mashup of a grilled onion-topped burger and a grilled cheese sandwich, as soon as we made our first batch of Kimchi Pimento Cheese, we knew what we wanted to do with it.
This is our first year in the country with a yard. It's great to have all that space, and Arya loves having the freedom of running around the house and barking at cars and passers-by, but right now that's really all it is - space. Almost from the first time I saw it,...
When I was a teenager living in Wateringbury, Kent, we kept chickens. We had a moderate garden behind the house, which I was proud to have helped to plan and build (I designed the curved patio area - to this date probably my only piece of landscaping), and my mum and...