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Cheesy Zucchini and Corn Fritters with Herb Sour Cream

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. 

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Loaded Summer Nachos with Grilled Corn and Bourbon BBQ Chicken

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. 

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Crostini with Blistered Cherry Tomatoes, Burrata and Chive Oil

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.

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Hasselback Potatoes with Easy Garlic Confit

Hasselback Potatoes with Easy Garlic Confit

Hasselback Potatoes with Easy Garlic Confit

Hasselback Potatoes with Easy Garlic Confit

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.

Hasselback Potatoes with Easy Garlic Confit

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.

Bourbon Pumpkin Mousse Tart with Candied Pecans

Bourbon Pumpkin Mousse Tart with Candied Pecans

Bourbon Pumpkin Mousse Pie with Candied PecansWotcha! Very occasionally we at Nerd HQ rifle back through the posts of this blog and try to find ingredients which haven’t been well-represented. It being autumn, and almost Thanksgiving and all that, we thought – heck it, let’s do pumpkin. It’s been a while, right? And then we looked back through the archives and realized we’d actually never done anything bloggable with pumpkin. (I don’t mean “unbloggable” like we’d done weird, private things with pumpkins, you nutter. I just mean we hadn’t cooked anything and photographed it.)

Bourbon Pumpkin Mousse Pie with Candied Pecans

The Holiday Flavors of Rioja: Rosemary & Garlic Crusted Beef

Roast Final Shot**Sponsored Post**

I know, I know. I can’t believe it either but the holiday season is officially in full swing. Before you know it your house will be filled with hungry friends and family, and if they’re anything like mine they’ll be banging their knives and forks on your dining table demanding sustenance. What? That never happens to you? Regardless, you don’t want to forget the drinks!

To pair with your favorite holiday fare, consider Rioja wines. Hailing from North-Central Spain, Rioja refers to the wine as well as the region it comes from. Made mainly from the Tempranillo grape, Rioja wines are one of only two D.O.C regions in Spain and all Rioja wines are always regulated so you can be sure you are buying a quality bottle every time. Why Rioja wine when there is Burgundy’s Pinot Noir or Piedmont’s Barbaresco? It’s simple. Rioja wines are versatile and affordable. You don’t have to break the bank on wine for your holiday dinner and no need to stress out about ten different bottles of wine to pair with each course. Choose from juicy rosado wines, crisp blancos, or elegant reds ranging from lighter to robust with spice.

Roast - Rioja Wines
Brown Sugar and Mustard Glazed Acorn Squash

Brown Sugar and Mustard Glazed Acorn Squash

Brown Sugar and Mustard Glazed Acorn SquashAcorn squash easy-baked with a brown sugar and mustard glaze. Simple, tasty and nutritious. This recipe just screams autumn! 

I fully admit that around this time of year I go a little squash crazy (examples: mashed with mascarpone, curried in soup, curried in another soup, in pasta with bacon, in farro salad). I tend to focus my obsession on the butternut variety (it’s just asking for it. I mean look at those curves!) but I have plenty of madness left for my other favorites like delicata, kabocha and the wonderful acorn.

Acorn squash

Acorn squash. The green is most common but new varieties, like this variegated golden are becoming popular.

What I love about acorn squash in particular is that it’s very mildly flavored and extremely easy to cook. You could basically whack it in half, rub the flesh with a little olive oil, salt and pepper and simply roast it and it would be delicious.

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