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.
I’m pretty sure you haven’t come to a site called “Nerds with Knives” expecting sports talk because we are not sporty people. Any yelling and screaming you might hear from our house on a late Sunday afternoon is more likely to be about the crossword puzzle than the N.F.L. – and, just an aside to Will Shortz at the New York Times, there had better not be too many sports related questions or these two bespectacled nerds will not be happy.
But just because we don’t know a touchdown from a layup doesn’t mean we don’t know game day snacks. That, we have covered.
Truly crispy wings with a sticky, sweet and spicy glaze. And the best part? They’re baked, not fried.
A hearty family roast, done right, is a cause for celebration – and a great reason to know your local butcher! This roasted pork loin is flavored with herbs and served with spiced apple chutney. And look at that crackling!
As a Brit living in the US, there are times when I’m asked to explain a particularly confusing aspect of my native culture. One of these is the age-old conundrum of what, exactly, is the difference between lunch, dinner, tea, and supper, and how and when the terms can be used interchangeably. The full answer requires a lot of hand-waving about geography, generational differences, and social class, but inevitably will touch at some point upon the concept of a Sunday lunch which is often a large family gathering involving a roast of some kind, at which the most important element, by far, is crackling.
Note: This recipe is part of our series with Serious Eats. You can also find this, and other fantastic recipes on their site!
Flaky, moist 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.
Hey, you! Our old buddy! You made it out of 2016! Us too – and look, Nerds with Knives is exactly where you left it, a little battered, a little bruised perhaps, but we made it to the other side of the timeline mostly intact. Now, don’t get alarmed, but we’ve moved a few things around. We’re on new hosting, which won’t affect your NWK experience too much (perhaps a little faster, do you think?), we have a new ad partner, and we are now Pinteresting like never before. You can visit and follow us here. Other than that, it’s still just the two of us wombling along making things to eat and hoping you like them.
I know that the food trends in the beginning of January are all about salads and smoothies (and salad smoothies and smoothie salad bowls, etc), but we decided to go in a different direction. It’s 19 degrees and snowing tonight and while I like a good smoothie as much as the next food blogger, I want something warm and comforting as well as healthy for dinner.
These sticky, sweet and savory Hoisin-glazed Cocktail Meatballs are the ultimate party snack.
There’s a reason why cocktail meatballs have been a perennial party favorite since the 1960s. They’re incredibly tasty and exactly the kind of snack you want to munch on while holding a martini glass in one hand.
Warm and savory, these little meatballs are pretty much always the first things we run out of at every holiday party we’ve ever hosted.
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.
Note: This recipe is part of our series for Serious Eats. You can also find the recipe and many others on their site.
‘Tis the season… for cocktail parties, family get-togethers, work shindigs, and any other number of opportunities for you to hone your party-food skills. You want options that can be easily passed around, grabbed with one hand, and finished in a few bites; you also want a recipe that’s so memorably tasty people will demand you make it again and again.
Shrimp cakes, made by chopping shrimp in the food processor, are great as a dinner option, but they’re one of our favorite dishes to make for parties, too. Not only are they a cinch to make, they’re incredibly tasty and, frankly, much less expensive than crab. (We love crab cakes! We do! But their price feels like you have to make them for An Occasion, with capital letters, and if you’re not wearing a tuxedo, you’re just wasting everybody’s time.) The best part about shrimp cakes is that you can flavor them any way you like.