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...
Our Kitchen Renovation

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, and here: have a cookie. What’s that? Oh, nothing much, just a batch of flourless chocolate chip and peanut butter cookies we made this week. Yes, they are rather good, aren’t they? Have another. So, it’s early May 2020 and unless you’re on a clandestine mission to Mars out of contact with all human communication, you know what’s happening around the world. It’s been a rough few months all over the place. We’ve counted ourselves lucky that our loved ones are healthy and safe, and like you, we wonder what the next few years are going to look like for society.

We’ve also had a smaller shutdown of our own. This year we decided that we were finally ready to plunge into the exciting world of kitchen renovation, and we had a lot of fun with the planning stages — designing the layout, picking colors, and choosing new appliances and fittings. This is the first house we’ve owned, and it was renovated twenty years ago to what you might call rental standards. The kitchen worked, but always felt cramped and inefficient. There was a half wall between the kitchen and the dining room, and we wanted to open it all up for a more inclusive feeling. We really wanted to get a new stove — we’ve always cooked on whatever our landlord supplied. So this was the year we decided it would all happen. And at the same time, we decided to get a gas fireplace installed. (We don’t like to do things by halves and, we thought, it would all be completed in a month or so.)

Here is the old kitchen and dining room space in all its charm.

 

In late February, we did the wall demo, exposing the small furnace chimney between the two rooms. This isn’t big enough for a fireplace, but it acts as the vent for what was originally a coal furnace and is now heating oil. We decided it would make a great centerpiece for a kitchen island between the kitchen and dining areas.

In early March, fully expecting all the kitchen renovation work to be imminent, I pulled out the old cabinets and countertop, and we cleaned up and donated the cabinets to our local Habitat for Humanity’s ReStore program. Even at this point, the writing was kind of on the wall, as the Habitat crew showed up with masks and gloves. And then the world shut down. Of course, not everyone stopped working, and we’re grateful to those essential workers who kept the wheels turning. But it became impossible to schedule contractors. We had an open space (with our old gas oven thankfully still plumbed in), but no sink, cabinets, or countertops. We had to wash any dishes we used in the tiny bathroom vanity sink. The demolition had removed the electrical cabling in the ceiling, so we had no lighting.

After the shutdown, we couldn’t even ask friends to come to the house to help us remain sane. They did, anyway, dropping off gratefully-received care packages at our porch and supplying much-needed advice and commiseration from a safe distance.

In April, we took delivery of the many boxes of kitchen cabinets, which, because there was no space to store them in the kitchen itself, had to go in our new photo studio in the basement. In this picture, Emily’s desk is somewhere behind this stack. (As is the Ark of the Covenant.)

So the studio’s out of commission for the time being. For a while, I occupied myself merrily planning the electric, laying some test cables, and going slowly mad drawing on the walls.

It’s only now, two months later, that we’ve been able to make a little bit of progress in the renovation. We’ve had a window shortened where there will be new countertop. We swapped out the old oven for the new Bluestar stove we picked out. (And we are officially in love. Cooking with it is actually a pleasure.)

The cookies (see the next post) were the first thing we baked using, what is to us a novel and exciting method of cooking: convection heat! Now, what we also discovered was that our floorboards were incredibly sloped (old house problems), and when you opened the oven door, you’d better be prepared to catch whatever tried to slide out from inside. I’ve since put a support board under the front legs, but I’m sure our cabinet installers are going to have a merry old time getting everything straight.

The irony is, of course, that for a lot of people, seclusion in their homes would be the perfect time to go crazy with cooking and baking, try new things, make a lot of bread, work your way through The French Laundry Cookbook, and indeed whenever I talked with clients, they’d be so sure we were cooking up a lot of delicious things, and I felt sad to have to correct them. Some weeks, the most delicious things came out of a box of Duncan Hines brownie mix. So yes, it has been frustrating and has led to many anxiety-ridden sleepless nights wondering when the chaos would all be over, but yes, we are seeing, if not the end, then the beginning of the end. There are still going to be several weeks of construction, and disorder, and anxiety, in our future, but we have this beautiful new oven, and so, we thought, why not just make cookies. 

We hope you’re all doing okay, and we love you and miss you! With luck, elbow grease and a prevailing wind, we’ll be able to invite you to dinner soon. Stay safe.

 

 

 

 

Spiced Rosemary Old-Fashioned

Spiced Rosemary Old-Fashioned

As the weather turns chilly, we want a cocktail that will warm our cockles, and this Spiced Rosemary Old Fashioned is the perfect drink to take us straight through the holiday season. Heritage Distilling has us covered.

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Spicy Thai Shrimp Salad

Spicy Thai Shrimp Salad

A simple, healthy Thai shrimp salad with an authentic sour-savory-spicy-sweet combination of fresh lime juice, fish sauce and chili paste, showered with fresh herbs and crunchy roasted peanuts.

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Easy Creamed Corn with Basil

Easy Creamed Corn with Basil

Easy Creamed Corn with Basil is a summer staple in our house. These sweet kernels are just barely simmered in a sauce made from silky mascarpone cheese, a little half and half and not much else. Add a sprinkle of fragrant basil and you’ve got a simple, supremely summery side!

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

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

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

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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...

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The French Tart – Grapefruit and Rosemary Cocktail

The French Tart – Grapefruit and Rosemary Cocktail

Cork and Knife Our new cookbook is out very soon — 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! This vodka, grapefruit and...

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Herbed Potato Salad

Herbed Potato Salad

Everyone has a favorite potato salad recipe and here’s ours: flavored with Dijon mustard and plenty of chives, parsley and dill. It’s our go-to BBQ side.

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Basil Green Goddess Grilled Chicken with Red Onions

Basil Green Goddess Grilled Chicken with Red Onions

Give chicken thighs a long marinade in Green Goddess dressing, and char them to perfection on the grill along with red onions. Then dollop more herby dressing on them for good measure and eat dinner under the stars.

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