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Best Blondies Ever (with Brown Butter, Bourbon & Butterscotch)

No longer the boring cousin of the brownie, these blondies are packed with tons of flavor from brown butter, toasted hazelnuts, chocolate chunks, butterscotch chips and a healthy splash of bourbon.

Pomegranate Glazed Slow-Roasted Salmon with Fennel & Leeks

Just because a recipe uses fruit, it doesn’t have to be fruity. A pomegranate glaze gives slow-baked salmon a delightful balance of sweetness and acidity, and we serve it over a bed of roasted lemons, leeks and fennel.

Mustard and Maple-Glazed Butternut Squash stuffed with Farro and Winter Greens

Opposites attract in most walks of life, and recipes are no exception. Our favorite dishes are flavored with a careful balance of sweetness and spice. We’ve infused a mix of winter vegetables and farro with sweet maple syrup and spice supplied by Maille Dijon Originale mustard, to make a really delicious and easy vegetarian dinner for a cold evening.

Best Blondies Ever (with Brown Butter, Bourbon & Butterscotch)

No longer the boring cousin of the brownie, these blondies are packed with tons of flavor from brown butter, toasted hazelnuts, chocolate chunks, butterscotch chips and a healthy splash of bourbon.

Pomegranate Glazed Slow-Roasted Salmon with Fennel & Leeks

Just because a recipe uses fruit, it doesn’t have to be fruity. A pomegranate glaze gives slow-baked salmon a delightful balance of sweetness and acidity, and we serve it over a bed of roasted lemons, leeks and fennel.

Mustard and Maple-Glazed Butternut Squash stuffed with Farro and Winter Greens

Opposites attract in most walks of life, and recipes are no exception. Our favorite dishes are flavored with a careful balance of sweetness and spice. We’ve infused a mix of winter vegetables and farro with sweet maple syrup and spice supplied by Maille Dijon Originale mustard, to make a really delicious and easy vegetarian dinner for a cold evening.

Vanilla and Turmeric Pannacotta with Hibiscus Syrup

Vanilla and Turmeric Pannacotta with Hibiscus Syrup

Vanilla and Turmeric Pannacotta with Hibiscus Syrup

Vanilla and turmeric-flavored pannacotta with hibiscus syrup. A) A rich, creamy, colorful dessert, or B) a murder victim on a teaplate? You be the judge! (Hint: It’s A.)

Every now and again with this blog, we create a recipe so unrepentantly weird that it seems a shame not to share it with the world. This week, we’d like to introduce to you a dish based on a gorse* pannacotta that we encountered a few years ago at one of our favorite restaurants, Llys Meddig in Newport, Wales.

Our vacation snapshot of the original dessert is too low-quality to share with you – suffice it to say that it was a delight and well worth trying to recreate. Pannacotta is pretty much a three-ingredient recipe (cream, sugar, gelatin) in its simplest form; all we would need, apparently, is some gorse.

So if you ever need to make a dessert suitable for a Murder Mystery night, we’ve got you covered.

*explanation of what the heck gorse is below

Vanilla and Turmeric Pannacotta

The turmeric gives these pannacotta a beautiful golden color and a delicate spice.

French Onion Strata – a savory bread pudding

French Onion Strata – a savory bread pudding

French onion strata

The flavors of French onion soup transported into a hearty, cheesy strata. The heart of bread pudding paired with the soul of a classic soup – synergy on a plate.

We’re big fans of bread pudding of almost every stripe. With one basic method and either a savory or a sweet set of ingredients, you can throw together a wide variety of dishes with bread, eggs, and milk: the framework. We generally reserve the term “bread pudding” for a sweet variation, and “strata” for the savory version where there’s usually more eggs involved. It works so well, for the last few years we’ve exclusively used a strata as a Thanksgiving-day stuffing. We liked the technique so much, we wanted to find out what else we could do with it.

French Onion Strata - a savory bread pudding

Cheesy, gooey deliciousness.

Note: This recipe is part of our ongoing series with Serious Eats. You can also find this recipe, and many other great ones on their site.

Gamush: Easy Weeknight Pasta Bolognese

Gamush: Easy Weeknight Pasta Bolognese

Easy Weeknight Pasta Bolognese

Pasta bolognese – about as easy and simple as it gets – tricked out with cornichons. What? Yes, little pickles. No time to explain, just read the recipe!

It’s been a while since we blogged about a recipe with family history. We’ve been doing quite a bit of commissioned work for Serious Eats, and they’re a professional outfit you know, and you can’t just submit any old tosh on their site (ahem). Their readers are a refined, questing bunch, wanting to get to the nitty gritty of a recipe without having to weed-whack through paragraphs of us arse-ing around talking about our chickens, or what kind of expression our dog is making (bored, if you must know), or that time we tried to juggle seven lemons. As you know, we leave all the old tosh for our own site, so it is with a familiar thud that I dust off the book of Nerds Family History and tell you all about gamush.

Easy Baked Brie With Honey And Pistachios

Easy Baked Brie With Honey And Pistachios

Easy Baked Brie with Honey and Pistachios

Easy Baked Brie With Honey And Pistachios: A wheel of brie, warmed until molten and runny, then drizzled with honey and pistachios elevates any cheese plate. It’s fondue without the pot. 

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

Baked Brie en Croûte With Apple and Pear Compote

Baked Brie en Croûte with Spiced Apple and Pear Compote

Baked Brie en Croûte with Spiced Apple and Pear Compote;  A warm, gooey wheel of brie or camembert cheese, layered with homemade spiced apple and pear compote and wrapped in golden brown, flaky puff pastry. 

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.