Sweet, savory and just plain delicious, Red Onion Jam with Wine, Honey and Thyme is a perfect addition to any cheese or charcuterie board.
Caramelized red onions are tasty in their own right, but simmered in a sweet/spicy mix of red wine, honey and herbs, they turn into a the most delicious preserves ever. We made our jam (along with Homemade Maple Mustard!) to accompany our charcuterie board, but we have big plans for the leftovers. Click the link below for ideas (and the recipe!)
Kimchi Pancakes are the kind of fast food we can really get behind. Packed with spicy kimchi and fresh shrimp, these crispy treats make a fantastic appetizer, snack or light dinner.
We are almost never without a large jar of kimchi in our refrigerator. Even our resident Brit (who was initially, shall we say… resistant) has become addicted to the stuff. It’s not just a great condiment for traditional Korean dishes like Bulgogi, it also makes a fantastic cooked ingredient in all sorts of dishes. Its distinct tart-spicy flavor is a great addition to fried rice and stir fries, as well as in less traditional dishes, like grilled cheese sandwiches and compound butter.
You may notice that as kimchi ages, it continues to ferment. The cabbage will soften and become spicier and more tart. At some point you’ll find quite a bit of liquid from the vegetables mixed with the brine in the bottom of the jar. Don’t throw it way! In fact, do a little happy dance because you can use it to make kimchi pancakes.
Note: This recipe is part of our collaboration with Serious Eats.
Tender stir fried farro, garlicky sautéed kale, and a perfectly poached egg. If that’s not a good breakfast, we don’t know what is. This simple, healthy grain bowl is packed with everything you need to start your day off right.
Breakfast isn’t typically an ideal meal for slow food. Our modern lives pack our days with tasks demanding attention: we have kids to get to school, work deadlines to meet, errands pulling us in twenty directions. But while a cup of coffee and a quick carbohydrate filler, like a bowl of cereal or piece of toast, may get us up and out of the house quickly, they hardly constitute a satisfying and well-rounded meal. That’s why when we’re able to, dedicating a little more time to a breakfast that actually provides a whammy of flavor, as well as going some way to fulfill those balanced-food-groups and five-a-day promises, is a worthy goal.
Note: This recipe is part of our series with Serious Eats.
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.