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...

Our Kitchen Renovation

Hello, friends. You might have spotted that we haven't posted for quite a while now — the fact that we still have our Thanksgiving 2019 post on the front page is a constant source of embarrassment to us — so let me explain what's been going on. You'd better sit down,...

Creamy Cheddar Polenta with Sausage and Charred Ramps

Creamy, cheesy Cheddar polenta with charred ramps (wild garlic) and grilled sausages: a dish made for Spring. The sweetness in the corn pairs beautifully with extra-sharp cheddar cheese, and a topping of garlicky grilled ramps is as delicious as it is simple. If ramps...
Stir Fried Farro with Garlicky Kale and Poached Egg

Stir Fried Farro with Garlicky Kale and Poached Egg

Tender stir fried farro, garlicky sautéed kale, and a perfectly poached egg. If that’s not a good breakfast, we don’t know what is. This simple, healthy grain bowl is packed with everything you need to start your day off right. 

Breakfast isn’t typically an ideal meal for slow food. Our modern lives pack our days with tasks demanding attention: we have kids to get to school, work deadlines to meet, errands pulling us in twenty directions. But while a cup of coffee and a quick carbohydrate filler, like a bowl of cereal or piece of toast, may get us up and out of the house quickly, they hardly constitute a satisfying and well-rounded meal. That’s why when we’re able to, dedicating a little more time to a breakfast that actually provides a whammy of flavor, as well as going some way to fulfill those balanced-food-groups and five-a-day promises, is a worthy goal.

Note: This recipe is part of our series with Serious Eats.

read more…

You won’t find these at Williams-Sonoma

In the process of clearing out my Nan's house this year, we dug out these vintage kitchen items. On the left, a pair of butter paddles. On the right, stamps/presses for stamping either shortbread or butter. There's a shamrock, a thistle and a dragon, so I wonder if...

read more

Our garden – summer update

It's been ... er, a while (a SEASON) since I posted about our garden. We've had mixed success: the raised bed went in in early April, along with a good deal of mixed potting soil, top soil and compost in a ratio governed only by general internet advice. The vegetables...

read more

Making friends with molds for fun and profit

Quick, what's a SCOBY? If you answered, "Matt, surely it's an international criminal ring dedicated to evil and fought against by MI5 and James Bond", well done, you're almost correct. Go and do a Google Image search for "SCOBY", and then, if you're not convinced that...

read more

Adventures in Cheese

Last month we stepped into the world of cheese making for the second time. The first time was a few years ago, back in Brooklyn. The aim was "fromage blanc" which is a very lightly developed, soft cheese, like ricotta. All cheese needs some kind of culture to start...

read more
Building the garden – Part I

Building the garden – Part I

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,...

read more
Home to roost

Home to roost

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...

read more

Buy our book!

Sign up for recipes in your inbox!

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