What We’re Eating Now
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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!
We give the classic Aviation Cocktail a modern twist with our own homemade Violet Syrup. A mix of gin, lemon juice, violet syrup and maraschino cherry syrup, it’s as beautiful as it is delicious. The syrup is also great mixed with Champagne, or with club soda.
One thing we should mention upfront, if you haven’t gleaned it already from our occasional disorganized garden posts, is that we’re not really “lawn people”. We do have, behind the house, a stretch of grassed yard, but it’s not flat (so we can’t put tables or chairs out there), it’s kind of public (we live on a busy road with a lot of hiking traffic), it does nothing for the biodiversity of the area, and we hate mowing it. In short, it gets a little neglected. And because of that benign neglect, we have areas that sprout whatever the hell they want to, and luckily for us, in early spring, that’s violets. Lots, and lots, of tiny, pretty, violets.
So in our ongoing quest to rid our garden of weeds — by eating them — we bring you homemade Violet Syrup, possibly the prettiest concoction ever. And we’re using that syrup to create a version of the classic Aviation cocktail, which just happens to be perfect for a celebratory Mother’s Day brunch!
The classic combination of spicy sausage, creamy white cannellini beans and bright escarole has never been so satisfying.read more
These salted caramel peanut butter bars – in bite-size form – are about the best way to win over someone’s heart, kidneys or spleen. They’re that good.read more
A year or so ago, we were experimenting with recipe plugins. This is a whole article (or series) in itself, so I don't want to bog this post down too much with detail, but essentially we were planning to switch to a plugin which used custom post types for each article...read more
This is the first tech tip in the series. Just a test! Hopefully nobody will see this, but if you DO see it, let me know!read more
When I was growing up, an “annual” was a comic-strip-based holiday gift that kept you chuckling for about a day and a half before being stuffed into a cupboard and forgotten about. I like to think our annual Thanksgiving roundup follows that tradition.read more
These are what you want for a holiday party: buttery puff pastry tartlets topped with oven-roasted pears, balsamic-caramelized red onions and goat cheese crumbles. A drizzle of spicy chili-honey puts it over the top.read more
The croque madame is a quintessential dish in the French culinary canon. What is essentially a ham and cheese sandwich, this beauty is elevated by two generous layers of creamy béchamel, broiled until bubbly and golden, and topped with a perfectly fried egg. With a little help from our friends at Le Creuset, we’ve used both their new recipe book and their bakeware to put together a perfect brunch dish.read more
Shrimp and grits is a Southern standard which we in the Northeast are delighted to adopt. We tossed crispy shrimp with spicy, buttery buffalo sauce, and cooked up corn grits with plenty of salty, crumbly blue cheese. A match made in heaven! (Well, South Carolina.)read more
If you like to celebrate Fall by reaching for the pumpkin spice, try its sophisticated cousin, Chai. Complex sweet, spicy and peppery notes combine to flavor these Chai Cupcakes, topped off with decadent Brown Butter Cream Cheese Frosting and a sprinkle of pink peppercorns.read more
This one-pan wonder combines crispy-skinned chicken, baked directly on top of buttery, lemony orzo, studded with wild mushrooms, leeks and baby spinach. It’s a complete (and completely delicious) dinner, made in a single skillet.read more