This simple, elegant tart has a layer of creamy whipped feta cheese topped with lightly marinated roasted beets. A puff pastry shell makes it a breeze to prepare, while a scattering of fresh mint and crunchy pistachios adds crunch and freshness.
We’ve been finishing up a few projects here at Nerds with Knives, which is why you might not have seen a new post from us for (checks watch) six to eight weeks. One of those projects is, we’re thrilled to announce, our new cookbook, Cork and Knife, which will be published in six days! You can follow the link to read all about it and pre-order. Please check it out!
In the meantime, our summer garden has been producing some delicious harvests, and this week we’d like to talk about our beets (that’s beetroots to you in the U.K.). There’s a reason why beet and goat cheese salads have been ubiquitous on menus for as long as we’ve had menus to peruse: it’s a fantastic combination. But like any classic pairing, the devil is in the details. I adore beets, but they often need a little coaxing to bring out their best flavor. They are referred to as having an “earthy” flavor by those who love them, and “like dirt” by those who don’t. That earthiness, which is found in many root vegetables like carrots and potatoes, is produced by a compound called geosmin.
(Nerd note: geosmin is also found in one of my favorite scents, and favorite words, petrichor – the smell of the earth when it just starts to rain.) Acids break down geosmin, which is why beets are often paired with a tart vinaigrette. Tart cheeses, like chèvre, feta and some blues are a tasty foil to that sweet earthiness.
For 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.
Cork and Knife Our new cookbook is out very soon — and its focus is one of our favorite ingredients: booze! We show you how to use the cooking properties of beer, wine, bourbon and more to make your dishes pop! Seared Scallops with Leek Risotto...
These braised short ribs are cooked low and slow in a delectable sauce flavored with soy, honey, orange and Chinese 5-spice powder. A hearty cold-weather recipe!
Creamy peanut butter buttercream sandwiched between two moist, fudgey brownies, rolled in crushed salted peanuts. Simply the most delicious cookies we’ve ever made.
Seriously crispy and coated with a sweet and spicy Sriracha-honey glaze, these oven-baked wings rival fried ones any day. This is game day food done right.
A hearty family roast, done right, is a cause for celebration – and a great reason to know your local butcher! This pork loin is flavored with herbs and served with spiced apple chutney.
Flaky, moist pan-seared salmon with perfectly crisp skin, sitting on a bed of creamy lemon rice. It might look fancy but it’s a cinch to make, even on a weeknight.
These sticky, sweet and savory Hoisin-glazed Cocktail Meatballs are the ultimate party snack. If the concept is retro, the execution is modern and tasty: it’s all about that glaze, baby.
Make our mini Thai shrimp cakes and be a hit at your family or office party. A fantastic and healthy way to cook fresh shrimp.
A comforting chicken and potato chowder packed with vegetables like chard and corn. It’s guaranteed to warm you up even on the coldest of days.