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Baked stuffed shells filled with a delicious mix of Swiss chard, fresh basil and ricotta cheese, nestled under a blanket of bubbling, creamy fontina sauce. This is a rich and decadent dish that also happens to be packed with our favorite early summer vegetables. Best eaten outside, with simple roasted tomatoes and crisp white wine.
This post is sponsored by Cakebread Cellars. Thank you for supporting Nerds with Knives’ sponsors!
Whenever we cook for a crowd, baked pasta is our go-to. All the prep can be done ahead of time, so all that we have to do is pop the pan in the oven, make a quick salad and open the wine. This time of year, the farmer’s market is bursting with early summer vegetables like Swiss chard, baby peas, spring onions and basil. So to celebrate the season, we made our stuffed shells with a mix of our favorite greens and paired them with the most delicious fontina cream sauce. And then popped the corks on a couple of bottles of white wine and enjoyed the sunshine!
Our wine of choice to pair with a beautiful early-summer outdoor dinner is something light with a subtle floral and fruit character. We’ve paired up with Cakebread Cellars’ Napa Valley Chardonnay and our garden peonies opened up just in time to help us celebrate the season.
This vegetarian side dish or main course features roasted cauliflower in a fragrant, creamy sauce, spiced with ginger, cinnamon, anise, and more, and studded with plump raisins and slivers of crisp almonds.
Fish pie might seem like an essentially British recipe, but there's no reason why it can't be made in America. By finding your best local options for fresh fish (or a fantastic on-line resource like Sizzle Fish) and using your grill or smoker to enrich salmon, you'll...
The perfect use for our gorgeous pink blueberry lemon curd, these pastry tartlets are flavored and decorated with almonds. Each tartlet is a miniature delight, yet sufficient to share with a loved one (or keep to yourself, of course, you gannet).
Take our already delicious and zingy lemon curd, add blueberries, and you have yourself a shockingly colorful and brilliantly tasty fruit curd that will dazzle your breakfast table.
If you grow your own summer squash, or belong to a CSA, the weekly glut of produce can be overwhelming. Our solution? Shred it, squeeze it, mix into a cheesy batter and fritter it away. Literally.
We take what we love about most about nachos (crunchy chips and an unapologetic amount of cheese) and loaded them up with the best flavors of summer. Grilled corn, fresh tomatoes, avocado, pickled radishes and shredded chicken with bourbon-brown sugar BBQ sauce.
The building blocks of a classic Caprese salad are re-imagined in these summery toasts. First, cherry tomatoes are blistered in a skillet until bursting with juice. Then creamier burrata takes the place of the more standard mozzarella. And in place of basil leaves, a quick and easy chive oil adds an herbal accent. The result makes for a great snack or light meal.
Tortilla chips don’t get no respect. Most often bought in bag form and dipped into hot cheese, their potential to form part of a tasty meal is overlooked. Combine home-made chips, salsa verde, spicy chorizo and eggs, serve up with fresh radishes and vinegary pickled onions, and you have yourself a chilaquiles dish that’ll make you think twice the next time you’re tempted in the snack aisle.
When we want the flavors of bulgogi and the convenient outdoor grilling method of a burger, there’s an easy solution: combine them. By sticking with the tried-and-tested burger, glazing it with a spicy soy-ginger-garlic-gochujung sauce, and stacking it with kimchi mayo and pickled daikon radish, you can keep the best of both worlds without offending the culinary purists.
Layers of lemon syrup-soaked lady fingers, silky smooth mascarpone cream, and perfectly-ripe summer strawberries. It may not be a traditional tiramisu, but it just might become your new favorite. Edible flowers optional but oh so pretty.