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