General Archives - Nerds with Knives

Phyllo Pot Pie with Creamy Chicken, Caramelized Onions and Swiss Chard

March 14, 2021September 11, 2017 by Emily

Tender chicken, caramelized onions and Swiss chard in a creamy garlic sauce, topped with a blanket of buttery, flaky, ultra-crisp phyllo dough. This is comfort food pretty enough for the fanciest dinner party, but tasty enough for a relaxed family meal.

(Note: This would also be a great way to use up leftover Thanksgiving or holiday turkey. Chop or shred the cooked leftovers and fold into the sauce and vegetables before adding the pastry top.)

I think it was probably about 12 years ago that my mom bought us our first piece of really good cookware, a 5-quart Le Creuset dutch oven. At that point, we were still using a cheap, thin-gauge pan set I had bought in college, which burned pretty much anything that got near it, even if the oven wasn’t on. Being the weirdo that I am, I even remember the first thing I made in it, Duck Leg Ragu. I remember it, not because it was particularly amazing, but because while I was cooking it, something miraculous happened … The bottom of the pan didn’t scorch before the duck had browned. There wasn’t a blackened ring of sauce in the exact same shape as the burner. It was a red-sauce miracle! That’s when I realized that investing in a few items of really special, well-made cookware was much better than having a crappy set of pans in every size. Since then, our special collection has slowly grown, and I love each piece. We cook a lot (I know you’re shocked) and I use these skillets, fry pans, and grill pans almost daily. The great thing is, well-made cookware lasts for generations so if you have kids, tell them whoever helps in the kitchen inherits the good stuff.

Phyllo Pot Pie with Creamy Chicken, Caramelized Onions and Swiss Chard — Super crispy phyllo tops a comforting, creamy chicken stew.

Marinated Goat Cheese with Garlic and Thyme

February 23, 2021June 26, 2017 by Emily

For an almost effortless way to a more interesting cheese platter, marinate fresh goat cheese in olive oil with herbs and spices. Use it as a topping for crackers, a spread for sandwiches, or crumbled into salads.

Tangy and creamy, fresh goat cheese (also known as chèvre) is delicious right out of the package, but that doesn’t mean you shouldn’t get creative with it. Marinating it in extra-virgin olive oil with flavorings like garlic, thyme, fennel seed, and lemon peel infuses it with flavor. It can be used the way a regular goat cheese would: crumbled in salads, spread on a warm baguette as part of a sandwich, or, our favorite, served simply with crackers.

Marinated Goat Cheese with Garlic and Thyme — Garlic, lemon peel, pink peppercorns, red chili flakes, bay leaves and fennel seed

Kimchi Pancakes with Shrimp

February 17, 2021June 5, 2017 by Emily

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.

Easy Baked Brie With Honey And Pistachios

March 30, 2021February 20, 2017 by Emily

Easy Baked Brie with Honey and Pistachios

Offering maximum impact with minimal effort, a baked Brie turns a mild-mannered cheese into the superhero of a gathering: a warm, gooey communal comfort food. This version keeps things easy and delicious—it’s baked simply, then topped with pistachios and honey.

Serve it with crackers, sliced apples or good bread.

Baked Brie en Croûte With Apple and Pear Compote

January 22, 2021February 20, 2017 by Emily

Offering maximum impact with minimal effort, a baked Brie turns a mild-mannered cheese into the superhero of a gathering: a warm, gooey communal comfort food. This version wraps the cheese in a shell of flaky puff pastry, along with two sweet-tart layers of apple-pear compote.

Baked Brie en Croûte With Thyme and Fig Jam

January 19, 2021February 20, 2017 by Emily

Baked Brie en Croûte With Thyme and Fig Jam; A warm, gooey wheel of brie or camembert cheese, topped with sweet fig jam and wrapped in golden brown, flaky puff pastry.