What We’re Eating Now

Sticky Gochujang-Honey Chicken

What happens when you marinate chicken in gochujang (spicy Korean chili paste), honey, ginger and garlic? Deliciousness, that’s what. Sticky Gochujang-Honey Chicken is our newest weeknight favorite: a little sweet, a lot spicy and just plain tasty. 

Holiday Recipe Roundup 2019

The holidays wouldn’t be the same without egg nog, baked brie, roast pork, and all the favorite dishes we’ve collected in this recipe roundup! 

Chocolate Frangelico Mousse — a Christmas Peek from Cork and Knife

Chocolate frangelico mousse is our favorite way to treat our holiday dinner party guests. Light, fluffy chocolate mousse, flavored with nutty Frangelico liquor, and topped with whipped cream, toasted hazelnuts and chocolate flakes? It must be Christmas. 

Latest from the Blog

Perfect Classic Glazed Meatloaf

Perfect Classic Glazed Meatloaf

Meatloaf

Classic doesn’t have to mean boring. Perfect meatloaf should be tender, juicy and packed with savory flavor. Extra points if it’s brushed with a sweet/tart glaze. This is a dish that’s equally adept at making your kids jump for joy as your (adult) dinner guests.  

I don’t think of us as “fancy” people. To be sure, our pantry is chock-full of ingredients from various parts of the world, but that’s more about variety than any attempt to impress. That being said, I do have a culinary philosophy: if I’m going to take the time to make something, I’m going to try to make it well. With childhood favorites, that’s even more important because they can so easily not live up to our memories of them. Meatloaf, that all-American classic, is no exception — and making a really good one requires a little thinking outside of the box.

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French Onion Soup with Garlic Butter Croutons

French Onion Soup with Garlic Butter Croutons

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! Unapologetically rich, boozy and indulgent, French...

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Pretzel Pigs in a Blanket with Cheddar-Stout Dip

Pretzel Pigs in a Blanket with Cheddar-Stout Dip

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!  You've had pigs in a blanket, but have you taken...

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Warm Cheddar and Stout Dip

Warm Cheddar and Stout Dip

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 good beer isn't only the perfect liquid...

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Bourbon Honey Ribs

Bourbon Honey Ribs

You don’t have to be a grill master to make perfect bourbon honey glazed ribs because there is an easy, no-fuss technique that works every single time.

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Japanese-style Chicken (or Turkey) Meatballs (Tsukune)

Japanese-style Chicken (or Turkey) Meatballs (Tsukune)

These Japanese-style chicken meatball skewers, called Tsukune, are grilled to a deep golden brown and brushed with a sweet soy glaze. Great for game day snacks or just when you feel like eating something on a stick (which is every day for us). 

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Salted Caramel Peanut Butter Bars

Salted Caramel Peanut Butter Bars

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.

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Moving from Jetpack Subscription to Mailchimp

Moving from Jetpack Subscription to Mailchimp

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...

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