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!
This vodka, grapefruit and rosemary cocktail is tarted up with St Germain elderflower liqueur and has a refreshing, herby taste perfect for cocktail hour.
One of my favorite words of all time is the French word for grapefruit: Pamplemousse.
Say it! Pamplemousse. It’s hilarious, right? It sounds like it should be Liberace’s favorite color. “Why yes, we had the whole living room done in pamplemousse and mauve. It’s divine.”
I also love that it’s a pretty effective insult in French, meaning an annoying, pesky, person who is immature. And of course, it also means boobies. So many uses!
Of course the best use for un pamplemousse, as it is for most citrus in my opinion, is to juice that thang and mix it with some spirits. In this case vodka and elderflower liqueur.
Somehow polenta has gotten the reputation of being difficult to cook. That you have to stand over it and stir and stir, and if you stop for even one moment, your lovely silky cornmeal will turn into a brick of yellow concrete. To that I say "pshaw!" [Matt says: I...read more
This is the topping that we made to go on the Butternut Squash Polenta. It's one of those really satisfying, but incredibly simple recipes that barely takes any prep. Once you've got the polenta going, you can relax, have a little wine (since you've already opened it...read more
When it comes to things like fashion*, I've never been accused of being too colorful. As a born and raised New Yorker, my idea of wearing a rainbow consists of black, dark gray, heather gray, and maybe, if I'm feeling particularly spring-like, medium gray. (*One...read more
I'm not going to tell you that slow-roasting a pork shoulder is the quickest path to dinner - far from it - but, for a weekend cooking project, it definitely pays off in spades. There are actually two different cuts that get called pork shoulder: “Boston butt” and...read more
Guys, I'm seriously worried that I might actually be living in a Portlandia sketch. Sometimes I watch it, and I laugh and laugh and then look around nervously to see if anyone is giving me the "um, that's you" side-eye. I think it was the Battlestar Galactica episode...read more
These pickled radishes are my go-to if I’m making tacos, quesadillas, or really any kind of sandwich. They are so quick and easy and are just the perfect thing to perk up anything slow-roasted or long-simmered. Best of all, they’re ready in under an hour and last for weeks.read more
Brownie bites? Oh, they're just delightfully cute bite-size versions of brownies, in sandwich form, with a vanilla mascarpone cream filling. Why do you ask? Why is a teeny-tiny version of just about anything so much more fun than a regular-sized version of that same...read more
You know those times when you look in the fridge and think, "meh". You might have a little bit of this and a little leftover that but seemingly not enough of any one thing to actually make something? Well, that's me about 75% of the time. While I definitely get...read more
Well, well, well. And they* said it wouldn't last. *Me, I said that. I'm so very happy to be wrong! It's been a full year of Nerds with Knives (actually a bit more than a year but what is this "time" concept anyway, and why are such slaves to it? At least that's what...read more
Roasted sunchokes (also called Jerusalem Artichokes) make a fantastic side dish. They're creamy on the inside with crispy edges and a mild, nutty flavor. They also happen to be packed with vitamins. A couple of weeks ago, Matt's sister Hayli got us tickets to see Asaf...read more