The Strawberry-Basil Martini is a beautiful and sophisticated cocktail that pairs two of our favorite summer flavors. While the combination might sound unusual, the sweet fruit and herbal notes are absolutely delicious together.
It’s berry season, everyone! Sound the trumpets! Blow your kazoo! Get your strawberry costumes cleaned and pressed!
After a long, cold winter, spring always feels like a greatest hits album of produce, with one favorite coming into season right after another. Asparagus, boom! Ramps, double boom! Green garlic! Morels! Peas! And then, when we’re all warmed up … berries!
Just look at this shot of our haul from the Beacon Farmer’s Market last week. I mean, seriously, things are looking up.
While the berries we’re growing won’t be ready for another week or two, fantastic berries are popping up at the grocery store and farmers market right now and there’s so many things we want to make with them!
Seriously, you should see my recipe wish-list. It’s one berry dish after another, but this time we decided to kick off the season with a cocktail made with fresh strawberry syrup: a Strawberry-Basil Martini.
This chicken massaman curry brings bold spices, flavors and colors to the table without bringing the heat. It warms without the burn!
There’s a kind of masochistic pride in determinedly finishing off a violently fiery, hot-as-hell curry, dropping the fork into the cleaned-out bowl, tears streaming down one’s face and sweat dripping off the brow. Frankly, in Britain, it’s a rite of passage. Often, though, wonderful, complex flavors are found much lower down on the Scoville scale. When exploring cuisines, we like to look for the exception, the dish that provides the intense flavors – warmth and sweetness – without actually causing us physical pain. After all, you want to actually enjoy your dinner without necessarily feeling that you’re going ten rounds with a ghost chili.
Crispy, crunchy oven-fried chicken tenders might look like kid food, but these are packed with enough flavor to keep the grown ups just as happy. We serve them with a garlicky, lemony, herb-packed yogurt dip.
If someone took a quick glance at our blog, they might get the impression that we’re fancy people. We are not. Prime example: Matt’s desert island dish is probably butterscotch pudding (the kind made from a packet, mind you). And mine is probably tater tots. Yes, frozen potato nuggets, baked on a tray. See? Not fancy.
Yes, we like to cook up some nice grub but it’s mostly simple stuff, just made (hopefully) with good ingredients and a little technique. Same goes for this recipe, our crispy, crunchy baked oven-fried chicken tenders.
Lemon curd is a delicious sweet, tart condiment that’s really easy to make with just a few ingredients. You’ll never use store-bought curd again!
This is a repost from a few years back, but we make this curd all the time, and in fact just cooked up a double-batch. We make this for friends, and now some of those friends have started making it for their friends, so our lemon curd is now all over Beacon! Read on for our original inspiration…
This fast and delicious pork lo mein is loaded with noodles, meat, and plenty of vegetables—a complete meal in one wok (or skillet).
Preparing a stir-fry for us has become a game of time-shaving. A dish that’s already designed for the quick, hot pan treatment is made even more satisfying when you can snip a minute of prep here and there, or improve the efficiency of the cooking stage using that one weird trick (“Chinese restaurants hate them!”). Well, we’re using that one weird trick here, and here’s the essence of it: we soak the pork strips beforehand, for just 15 minutes, in a baking soda solution. This helps the pork stay really tender. More on this below.
Note: This recipe is part of our on-going series with Serious Eats. You can also find this recipe, and other great ones, on their site.