No longer the boring cousin of the brownie, these blondies are packed with tons of flavor from brown butter, toasted hazelnuts, chocolate chunks, butterscotch chips and a healthy splash of bourbon.
I was that weird kid who, when offered the choice of a brownie or a blondie, would always choose the blondie. Something about that cookie bar, packed with chocolate chips and toasty nuts, was just more interesting to me than straight chocolate (though I wouldn’t toss a good, fudgy brownie out of bed either. I’m not a monster).
Unfortunately, more often than not, blondies can be underwhelming — either dry and crumbly or doughy and flavorless — so we set out to develop a foolproof recipe for what we consider to be the perfect blondie: a tender, moist crumb filled with deep caramel flavor from brown butter, vanilla and (optional, but oh-so-delicious) bourbon. Then we packed in our favorite mix-ins: chocolate chunks, butterscotch chips and toasted hazelnuts.
Just because a recipe uses fruit, it doesn’t have to be fruity. A tangy pomegranate glaze gives this salmon a delightful balance of sweetness and acidity, and slow-roasting turns the fish, and the fennel and leeks that cook with it, meltingly tender and silky. This is one of the easiest dishes we’ve ever made, and one of the most delicious.
Let’s get this out of the way upfront: there’s a meat-and-fruit tradition in cooking that we’re just not a hundred percent on board with. There’s nothing intrinsically wrong with that kind of combination, but the problem occurs when the fruit is overly sweet and there’s nothing to balance it out. When you have a fatty cut of meat — such as lamb — or fish, such as the wild salmon we use here — it benefits from being cut with an acidic component. It’s the same reason we use oil and vinegar together in a salad dressing.
We’ll often use lemon in our dishes to contribute that balance, but this week we’re looking at how pomegranate molasses, made into a pomegranate glaze, can lend a similar complexity to the rich flavor of roasted salmon.
Opposites attract in most walks of life, and recipes are no exception. Our favorite dishes are flavored with a careful balance of sweetness and spice. We’ve infused a mix of winter vegetables and farro with sweet maple syrup and spice supplied by Maille Dijon Originale Mustard, to make a really delicious and easy vegetarian dinner for a cold evening.
Why do winter-season dinners feel more of a challenge to put together than summer ones? The days are darker, the evenings draw in, there isn’t quite as much fresh local produce at the store or farmer’s market, and maybe we don’t have the energy to get as creative as we’d like. But here’s the key: sticking with simple ingredients such as hardy winter squash, healthy farro and fresh greens, and then packing them with winning flavor combinations will reward you with a dinner as healthy and delicious as it is straightforward.
In this recipe, we’ve partnered with Maille Dijon Originale Mustard to create a hearty seasonal winter supper packed with nutrition and flavor.
When you want the flavors of an everything scallion-cheese bagel without all that doughy heaviness, gougères are your new best friend. They’re crisp and airy baked cheese puffs, which we sprinkle with everything seasoning and fill with whipped scallion cream cheese. Perfect finger-food brunch!
Just like in Seinfeld’s “The Muffin Tops” where Elaine sets out to prove that nobody really wants to eat a whole muffin, we’re largely in the camp that believes that nobody really wants to eat a whole bagel. And judging by the range of “bagel-light” hybrids (flagel, crogel, and the like), we’re not alone. Bagels are big. They’re doughy. And even though they’re inevitably filled with something delicious, you still have to bite through an inch of starch to get to the stuff inside. In our opinion, the crust flavor and the filling are the selling points of a bagel, so if we can get those flavors in something more delicate, let’s do it. So we turned to the airy cheese puffs known as gougères to see if they could replace our morning favorite.
A beautiful, balanced and sophisticated cocktail that pairs rye whiskey, Campari and sweet fig jam. Fresh lemon juice and lemon bitters add a bright, citrusy note. This is what we’re drinking on Valentine’s Day… and as often as we can after that.
We’ve officially been seriously flipping busy lately. Besides our day jobs — did we mention we have day jobs? sadly this blogging lark doesn’t keep us in dog treats, cat ointment or chicken vests — we’ve been working extremely hard on a super secret Nerds with Knives-related project that we’ll tell you about in detail in a couple of months.
All of this to say that it had been so long since we’d gone out to dinner — food that somebody else plans and cooks and hands to us —that when we finally ventured out to Heritage for Matt’s birthday, we had kinda forgotten how the whole thing works. We poked and flapped the menus in front of our faces as though they were coded missives from another planet. We sat, glassy-eyed and startled, as a waiter explained specials. When the delicious food arrived on our tables, we started discussing how we were going to photograph it before realizing that, actually, we weren’t obliged to. And then we actually were able to relax and start having a good time, and it was in no small part due to the delicious Fig and Bourbon cocktail we picked out from the drinks menu. This recipe is our loose interpretation of that cocktail, made with Valentine’s Day love. We call it “The Notorious F.I.G.”