Grilled Buffalo Chicken Thighs with Blue Cheese Slaw

Grilled Buffalo Chicken Thighs with Blue Cheese Slaw

If you’re looking for an easy, delicious dinner, boneless, skinless chicken thighs are your best friend. They cook up in minutes, can be flavored a million different ways and are perfect for the grill. Here, we took inspiration from one of America’s favorite bar snacks: Buffalo Wings with Blue Cheese Dip.

Caramelized Apple, Shallot and Cheddar Tart

Apple, Shallot and Cheddar Tart

Apple, Shallot and Cheddar TartPuff pastry tarts with a creamy Cheddar spread, topped with sweet caramelized shallots and apples. Topped with a sprinkle of fresh thyme and a little spicy chili flakes. Sweet apples and tart Cheddar cheese? A marriage made on a local farm.

As this, the strangest of years, winds toward its close, we are especially grateful to the local farms that have been going above and beyond to keep everyone fed. Restaurants, usually a major destination for farm-grown food, are going through a major upheaval, and a direct relationship between farms and the people they feed is now more important than ever.

Here in the Northeast, our farms make maximum use of every single day in the relatively short growing season, and dairy farms play a huge role in local produce. Cabot Creamery is a co-operative of 800 farm families in the New England and New York area. They’re a certified B corporation, meaning that not only do they strive for the highest quality dairy produce, but responsible land stewardship, ethical production, and community giving are at the core of everything they do. We’re incredibly proud to partner with them for this recipe. 

And here in the Hudson Valley, you can’t miss the major harvest of late Fall. You’ll see apple orchards dotted across the whole region — this part of New York produces around one fifth of the entire apple output of the United States. A huge variety of apples is grown, from the pie favorites Granny Smith, Pink Lady and Honeycrisp, to eat-out-of-your-hand Gala, Jonagold, and Macoun. 

Apples_Still Life

So, armed with the apples of the Hudson Valley and the sharp cheddars from Cabot’s farms, we decided to make something to celebrate our local farms: a Caramelized Apple, Shallot and Cheddar Tart.

This post was created in partnership with Cabot Creamery.

Read more

Spicy Cheddar Cornbread Pudding

Cheddar Corn Pudding CABOT

Cheddar Corn PuddingA 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. 

As a Brit, I get a lot of questions about pudding, most often along the lines of “Why do you have so many of them?”. It’s true. Puddings of all sorts — whether sweet or savory — are practically part of our DNA. There are gelatin or custard puddings (such as blancmange), steamed puddings (sticky toffee or Christmas pudding), baked puddings (you’ve probably heard of the Yorkshire), and even sausages (black pudding).

But corn pudding is American through and through, and this week we cooked up our favorite version: a spicy cheddar cornbread pudding, flavored with fresh sweet corn, scallions, and our two favorite cheeses from Cabot Creamery: Seriously Sharp Cheddar and Pepper Jack (though you can also use the Habanero Cheddar if you like things extra spicy!) 

This is a sponsored post in collaboration with Cabot Creamery.

Cheddar Corn Pudding
Our farmer’s market haul from the weekend, and our favorite Cabot cheeses!

Read more

Creamy Cheddar Polenta with Sausage and Charred Ramps

Polenta with Charred Ramps and Sausage

Polenta with Charred Ramps and SausageCreamy, 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 are not available, scallions make a great substitute. The addition of good quality sausages turns it into a meal. 

There comes a time for most people when they experience a food in a totally different way from how they’ve been used to. For us, that revelation was stone-ground polenta. For the longest time, we’d stuck to the packaged tubes of pre-cooked polenta that you slice up and grill. Now, there’s nothing wrong with them, and we still cook with that variety from time to time, but can we tell you, the first time we had really good, slow-cooked traditional polenta, it was like night and day.

Of course we, along with the rest of the world, have been stuck inside our home so we’ve been craving something warm and comforting even more than usual. When we found a bag of really good polenta, we knew exactly what we wanted to do with it — combine it with our favorite extra-sharp cheddar cheese from our friends at Cabot Creamery.

This cheddar polenta is a sponsored recipe in partnership with Cabot Cheese.

Read more

Thanksgiving Recipes Round-Up 2019

Whipped Rutabaga with Crispy Shallots
Whipped Rutabaga with Crispy Shallots

Our annual Thanksgiving recipe round-up has a little twist of something special this year. We published our first cookbook, Cork and Knife, earlier in the year, and it celebrates cooking with alcohol. If you haven’t picked up your copy yet, now’s the perfect time — and it’ll make a great holiday (or Thanksgiving host) gift. We’ll soon post an exclusive recipe from the book, but in the meantime, in the summaries below, we’ve marked recipes which contain booze in bold

If one thing on this green earth is certain, it’s that in about a week and a half, most of the US will be engaged in stuffing a turkey and then stuffing themselves, with the turkey, like some kind of human Turducken. Let’s call it a “Turkhuman” (unless you’re actually stuffing yourselves with a stuffed Turducken, in which case I don’t know what to call you. Answers on a postcard please.)

Read more

Summer Stuffed Shells with Creamy Fontina Sauce

Stuffed Shells with Fontina Sauce

Stuffed Shells with Fontina Sauce

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.

Read more

Are you excited?Your FREE Dutch Oven guide is just an email away!

Get our free guide to Dutch Ovens - Five Reasons Why the Dutch Oven is the Number One Pot in Our Kitchen!

Contains expert tips, techniques and recipes to help you make the most of your Dutch oven. Written by us, Matt and Emily. 

(We promise not to share your information.)

Want more hot dishes?Get regular recipes and articles sent straight to your inbox

We'll send you regular recipes as soon as they're published!