What We’re Eating Now
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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!
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.
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...read more
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...read more
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.read more
A versatile and colorful dish of pasta with ramps, peas and tossed with crispy pancetta in a light, creamy sauce. A great start to spring!read more
Spicy and smoky flavors combine to create a delightful bourbon ginger beer variation on a Moscow Mule that we’re calling, simply, the Beacon Mule.read more
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...read more
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.read more
Tender chicken with crisp, golden brown skin, baked on top of creamy risotto-style rice, flavored with spicy, tangy Peri Peri Sauce. Watch out, this dish is addictive.read more
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.read more
A versatile spiced side dish and dip that pairs with a main meal or as a party snack!read more