I have to say that in general, beef stew is one of those dishes I had always been ‘meh’ about. I never disliked it, but I can’t say I ever craved it either.
I think I probably associate it with the gross canned stuff that everybody ate in college. You know, that brownish sludge with chunks of ‘beef’ and flecks of ‘carrot’. No thanks!
But a couple of weeks ago we went to my brother and sister-in-law’s house for dinner and they made a version of beef stew that was so good, I knew I wanted to make one at home. It reminded me that stew is basically just braised beef, off the bone. And if your braising liquid is really flavorful, chances are your beef will be too. That’s just science.
A beautiful, healthy salad that combines thinly shredded brussels sprouts and red cabbage with toasted walnuts and Pecorino cheese. Simple but so delicious.
In the midst of all the joyous holiday feasting, it’s easy to forget the pleasures of a simple, really good salad. Don’t get me wrong, one glance at our Instagram feed tells you that we’re chock full of holiday spirit (in the form of toffee, cookies and homemade eggnog) but sometimes it all becomes just a bit too much, you know?
I was going to make this salad for Thanksgiving but feared there would be a riot if there was no Shredded Brussels Sprouts with Bacon and Pecans on the buffet, so I played it safe.
Like our Maple Syrup version, this modern update on the classic Old Fashioned combines the warmth of vanilla bean with fresh orange peel and citrus bitters. The result is a little sweet, very smooth and dangerously drinkable.
I think my deep and long standing love of all things vanilla began in an unexpected place. A pharmacy, to be exact. Not just any pharmacy, though. I’m talking about the original Kiehl’s on 13th street in New York City, founded in 1851 and a fixture of my East Village life in the 1990’s.
The original Kiehl’s was a magical place where anyone, even a ragged little teenager with a green mohawk and a bad attitude, could wander in and leave with a bag stuffed with samples of amazing creams and lotions. The eclectic store had beautiful Indian motorcycles and an apothecary table straight out of Hogwarts, filled with vials of amazing scents. Dozens of different flowers, herbs like coriander and mint, varieties of citrus. And my favorite winter scent, vanilla.
This post is sponsored by US Potato Board. Thanks for supporting Nerds with Knives’ sponsors!
Get ready for a new holiday tradition: crispy-skinned Hasselback potatoes studded with soft, meltingly tender cloves of confit garlic (like roasted garlic, but even more delicious).
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One of the things I’ve come to realize is that I’m a bit of a curmudgeon about, well, a lot of things really but especially about food trends. That cronut thing that happened? Easily a 6.5 on the richter scale of Emily eye rolls. And while I like kale as much as the next faux hippie, I’d very much appreciate you keeping it out of my cupcake.
That’s why no one was more surprised than me when I recently became obsessed with the most Pinterest-y of all potato dishes, the hasselback. Honestly, this is the potato of my dreams. Crispy on top but also pillowy and luscious in the middle. And while it may look like a major project, it’s actually extremely easy to do (especially with our tips listed below) and takes no longer than a regular baked potato.
We made these candied pecans to top our Bourbon-Pumpkin Mousse Pie but luckily I made double the recipe because they are delicious. They’d be great in a fall salad, or sprinkled over Butterscotch Pudding, or just as a snack. They’d be delicious served with blue cheese along with sliced apples and pears.