Entertaining Archives - Page 2 of 15

Herbed Potato Salad

July 2, 2024July 9, 2018 by Emily

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

Here’s a not-at-all hypothetical scenario for you. You email somebody an invite to a summer grill-out, and they get tremendously happy and excited and reply “Great! What potato salad church do you worship at?”. Because you have now encountered a Potato Salad Enthusiast and your previous plan of just buying a tub of the stuff at the grocery store is no longer going to fly.

Grilled Eggplant Parmesan with Roasted Tomatoes, Burrata and Garlic Herb Breadcrumbs

July 2, 2024May 7, 2018 by Matt

We love a good cocktail around here, but more often than not, when we’re looking for a drink to pair with our food, we choose wine. Both of us love the versatility of rich red varieties: making Grilled Steak With Blue Cheese Butter? Red wine is the perfect choice. Having friends over for cheese and charcuterie? Red wine is a must. Hosting a holiday Pork Roast? Yup, you know what to serve with it. As soon as we tasted this wonderfully fruity and spicy Mullan Road Cellars Red Blend, we knew we wanted to drink it with something grilled. We decided to take inspiration from one of our favorite classic dishes, Eggplant Parmesan, and lighten it up for summer. To bring it out into the sunshine, if you will.

Campari and cherry tomatoes for roasting

Salted Caramel Peanut Butter Bars

June 13, 2024November 27, 2017 by Emily

These salted caramel peanut butter bars – in miniature bite-size form – are about the best way to win over someone’s heart. They may also offer you their kidneys, liver and spleen. They’re that good.

We’re taking a week off to transition the house from post-Thanksgiving chaos to pre-Christmas jollity (move all the furniture back where it came from, vacuum the last bits of piecrust off the dog, etc, etc) so this is a repost of a favorite recipe from a couple of years ago.

This, my friends, is one of those recipes that goes there. And by “there” I mean to that place of ultimate deliciousness that defies logic and reason. It takes all the elements that make treats actually a treat and truly (madly, deeply) delivers what it promises. Sweet, salty, peanut buttery, caramel-y, chocolatey, cookie-ey. All in one teeny little salted caramel peanut butter bar bite.

I say “teeny little bite” because these are so decadent that I think they’re best as little bite-sized squares but honestly how big you cut them is up to you. I mean, if you want to serve them as two 4″x 8″ planks, that is entirely your business. Nerds do not judge. Well, unless you get your Game of Thrones noble houses mixed up. Then we are merciless and will never let you live it down no matter how many times you explain that the banners of house Tyrell and house Martell look kind of similar especially from a distance oh my god just drop it already.)

Phyllo Pot Pie with Creamy Chicken, Caramelized Onions and Swiss Chard

June 13, 2024September 11, 2017 by Emily

Tender chicken, caramelized onions and Swiss chard in a creamy garlic sauce, topped with a blanket of buttery, flaky, ultra-crisp phyllo dough. This is comfort food pretty enough for the fanciest dinner party, but tasty enough for a relaxed family meal.

(Note: This would also be a great way to use up leftover Thanksgiving or holiday turkey. Chop or shred the cooked leftovers and fold into the sauce and vegetables before adding the pastry top.)

I think it was probably about 12 years ago that my mom bought us our first piece of really good cookware, a 5-quart Le Creuset dutch oven. At that point, we were still using a cheap, thin-gauge pan set I had bought in college, which burned pretty much anything that got near it, even if the oven wasn’t on. Being the weirdo that I am, I even remember the first thing I made in it, Duck Leg Ragu. I remember it, not because it was particularly amazing, but because while I was cooking it, something miraculous happened … The bottom of the pan didn’t scorch before the duck had browned. There wasn’t a blackened ring of sauce in the exact same shape as the burner. It was a red-sauce miracle! That’s when I realized that investing in a few items of really special, well-made cookware was much better than having a crappy set of pans in every size. Since then, our special collection has slowly grown, and I love each piece. We cook a lot (I know you’re shocked) and I use these skillets, fry pans, and grill pans almost daily. The great thing is, well-made cookware lasts for generations so if you have kids, tell them whoever helps in the kitchen inherits the good stuff.

Phyllo Pot Pie with Creamy Chicken, Caramelized Onions and Swiss Chard — Super crispy phyllo tops a comforting, creamy chicken stew.

Pulled-Pork Sandwich with Pickled Onions and Radishes

July 2, 2024July 1, 2016 by Emily

Happy July 4th weekend, readers! We’re taking this week off from posting brand new articles while we organize our recipe boxes for the summer, but we thought you might appreciate this post from a couple of years ago. We make pulled-pork every year around this time, and made this way it is DAMN TASTY.

I’m not going to tell you that slow-roasting a pork shoulder is the quickest path to dinner – far from it – but, for a weekend cooking project, it definitely pays off in spades.

There are actually two different cuts that get called pork shoulder: “Boston butt” and “picnic shoulder.” Either is fine for this, but do get bone-in and if possible, pasture-raised. Boston butt is easier to find but I tend to look for picnic because it’s usually sold skin-on and I like to make crackling.

True, there is a bit of planning involved here but most of the time is inactive and the end result is so worth it. It’s perfect for a relaxed kind of party (the best kind, in my opinion) where people don’t mind getting messy or sparring over bits of crunchy pork skin. Because of the way it’s cooked, pulled-pork should stay pretty juicy, so it’s great in this kind of sandwich.

I combined two recipes here, one is Momofuko-style with a sweet/tart glaze from Bon Appétit (I love the flavors but it didn’t include crackling). The other is a Jamie Oliver recipe which I used mainly as a technique to get crispy skin.

What you wind up with is a huge pile of delicious pulled-pork with a tart vinegary glaze and a sheet of crackling that you can cut up and distribute as you like (or eat by yourself when no one’s looking). This would be perfect on its own or in tacos, quesadillas, grilled-cheese sandwiches (try one with bleu cheese!). I definitely recommend making something pickled to go along-side (we made both Quick-Pickled Red Onions and Sweet & Sour Pickled Radishes). We also made a version of this Asian Cabbage Salad, but without fennel since we didn’t have any.

We meant to take a picture of the pork coming out of the oven, but Game of Thrones Season 4 Episode 1 [2016 update: feel free to replace with GoT Season 6 / Outlander Series 2 finales as applicable] was just starting and … well, there are some things you just don’t trust your DVR with.

We also meant to take a picture of the crackling … but we ate it.

Tartines with Herb Cheese and Smoked Salmon

January 8, 2025June 24, 2016 by Emily

A stellar, top notch brunch doesn’t need to take hours to prepare. These Tartines (toasts) with Herb Cream Cheese and Smoked Salmon and Salmon Roe take only 15 minutes!