What We’re Eating Now

Half-Baked / No-Bake Blackberry-Vanilla Swirl Cheesecake

We call this "half-baked" instead of "no-bake" cheesecake, because the Graham cracker crust gets a few minutes in the oven, but the filling is the real prize: whipped vanilla and blackberry batters swirled into a beautiful pattern. Using freeze-dried berries lends...

Roasted Beet and Whipped Feta Tart

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. 

Summer Berry Tart with Lemon Mascarpone Cream

This Summer Berry Tart with Lemon Mascarpone Cream is supermodel gorgeous, rich and creamy, balanced by the bright citrusy flavor of lemon curd. And super-duper easy to make!

Latest from the Blog

Pollo a la Brasa (Peruvian-style Roasted Chicken)

Pollo a la Brasa (Peruvian-style Roasted Chicken)

Cork and Knife

 

Our new cookbook is out now — 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!

 

Pollo a la Brasa (Peruvian Chicken)

Our version of Pollo a la Brasa (a classic Peruvian chicken dish) makes a fantastic weeknight dinner. We marinate chicken thighs in garlic, soy sauce, lime juice and spices, then roast them until the skin turns golden and crisp. Serve it with an irresistible tart green sauce, made with chilis and cilantro. 

Growing up in New York City, you learn a few very useful things. One, never get into the empty carriage of an otherwise packed train. Two, don’t even try to find a yellow cab between 4:30 and 5:30pm. And three, the very best food is usually the cheapest. For example, back in the day, you could get a roast pork bun from Hop Shing for less than $1. A big bowl of curried vegetables with roti from Punjabi Grocery & Deli went for a whopping $4. And at Pio Pio, a quarter of a golden-skinned Pollo a la Brasa, with aji verde sauce and a few maduro (sweet fried plantains), was about $7 (I’m sure it’s more now, but probably not much).

But the one bad thing about living in a cute Hudson Valley town is there are no funky little Peruvian chicken joints nearby (although we hope soon to get over to Machu Picchu, a Peruvian restaurant over the river in Newburgh). So when we get a craving for these flavors, the only thing left to do is make our own version.

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The Pollinator (aka Sage Bee’s Knees)

The Pollinator (aka Sage Bee’s Knees)

A million years ago when I lived in Williamsburg (an industrial neighborhood in Brooklyn that has since become incredibly trendy) with my roommate, Paola, we set up a massive garden on the roof of our loft. Being poor artists, we couldn't afford planters so we used...

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Chicken Piccata with Fried Capers and Roasted Tomatoes

Chicken Piccata with Fried Capers and Roasted Tomatoes

Fresh tomatoes, fried capers and butter-lemon flavors combine with chicken cutlets to create this perfect zingy summery piccata recipe. We served it over linguine, but grilled bread would also be a good option. Very early summer can be frustrating for a cook. The...

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Vanilla Custard Tart with Berries

Vanilla Custard Tart with Berries

If there’s one challenge to keeping chickens, it’s what to do with all these eggs? Fortunately most of the solutions are pretty delicious, and this custard tart with berries makes a great start to the summer.

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Quiche with Ramps, Bacon and Gruyere

Quiche with Ramps, Bacon and Gruyere

Quiche with Ramps (wild leeks), Bacon and Gruyere is fantastic any time of day. It's creamy, cheesy and so satisfying. And don't fret if you can't find ramps, scallions make a perfect substitute.   Spring has finally sprung in the Hudson Valley and, if you've been...

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Grouper Fritters from the Florida Keys

Grouper Fritters from the Florida Keys

A favorite destination for Ernest Hemingway, Jimmy Buffett, and many more, Key West is known for its palm-lined streets and fish fresh enough to draw any committed culinary traveler.

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We’re All Clucked! A chicken video diary

We’re All Clucked! A chicken video diary

Hi, woodland chums! No recipe this week as Emily is busy with photography work, so I thought I’d “entertain” you (rarely was a word used so incorrectly with such flagrant abandon) with a little video diary.

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