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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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Crispy Oven-Fried Chicken Tenders with Garlic-Herb Yogurt Dip

Crispy Oven-Fried Chicken Tenders with Garlic-Herb Yogurt Dip

Crispy Oven-baked Chicken Tenders with Herb Yogurt DipCrispy, 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.

Seriously Lemony Lemon Curd

Seriously Lemony Lemon Curd

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…

Stir Fried Lo Mein Noodles with Pork and Vegetables

Stir Fried Lo Mein Noodles with Pork and Vegetables

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.

Cheese and Blueberry Blintzes with Blueberry Preserves Syrup

Cheese and Blueberry Blintzes with Blueberry Preserves Syrup

This post is sponsored by Bonne Maman. Thanks for supporting Nerds with Knives’ sponsors! 

Cheese and Blueberry Blintzes with Blueberry Preserves SyrupSweet, fruity, cheesy blintzes are a great Mother’s Day treat for the Mom in your life. But let’s face it, they’re equally awesome as a weekend splurge you can make for yourself!

Breakfasts at the Nerds household are probably a lot like breakfasts at your house. During the week, we never have time to indulge in anything luxurious – it’s grab-a-slice-of-toast, open-a-yogurt, pour-a-quick-coffee time. So the weekend is when we really get to enjoy ourselves. And when it’s a special weekend like Mother’s Day, we really feel like going for the luxury option. These blintzes … well, let’s just say, if they were on the breakfast-in-bed menu at a classy hotel, I would not look at anything else. No, not the pancakes. No, not the eggs benedict. Well, maybe the eggs benedict, but I’d ALSO order a round of these blintzes. But here’s the thing – I’ve never seen them on a hotel menu, and maybe I’m going to the wrong hotels. but that’s all by-the-by because I’m making them at home now. And yes, they are as good as they look.

Phyllo Torte Stuffed with Chicken (or Ham), Ricotta and Swiss Chard

Phyllo Torte Stuffed with Chicken (or Ham), Ricotta and Swiss Chard

Phyllo Torte with Chicken, Ricotta and Swiss ChardThis Phyllo Torte with Chicken (or Ham), Ricotta and Swiss Chard has a crispy, flaky, buttery crust filled with all our favorite Spring flavors. It looks like a showstopper, but it’s easy as pie. 

We’ve been having topsy-turvy weather here in the Hudson Valley over the last couple of months. We had an late Winter blizzard that dropped almost 3 feet (!) of snow on us, followed by a week in the 70s, followed by a month of cold dreariness, and then yesterday it got up to 89ºF. Even our poor little chickens are like “WTF, people?” (You haven’t seen side-eye until you’ve seen chicken side-eye. They are not shy about squawking their displeasure right into your face). 

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