What We’re Eating Now

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!

Tofu and Charred Broccoli Bowls with Kimchi–Miso Dressing

Our version of a Buddha Bowl showcases two main ingredients — charred broccoli and spicy baked tofu. For crunch we add shredded carrots and red cabbage, then we top it off with the creamiest vegan kimchi–miso dressing. Add rice or your favorite grain and dinner is done! 

Easy Creamed Corn with Basil

Easy Creamed Corn with Basil is a summer staple in our house. These sweet kernels are just barely simmered in a sauce made from silky mascarpone cheese, a little half and half and not much else. Add a sprinkle of fragrant basil and you’ve got a simple, supremely summery side!

Basil Green Goddess Grilled Chicken with Red Onions

Give chicken thighs a long marinade in Green Goddess dressing, and char them to perfection on the grill along with red onions. Then dollop more herby dressing on them for good measure and eat dinner under the stars.

Grilled Eggplant Parmesan with Roasted Tomatoes, Burrata and Garlic Herb Breadcrumbs

Our friends at Mullan Road Cellars wanted us to put together a recipe that would pair beautifully with their red wine blend. Fortunately, we had just the thing – our summery take on Eggplant Parmesan: grilled eggplant paired with sweet, roasted Campari tomatoes and creamy burrata cheese, topped with crispy garlic and herb breadcrumbs. 

Latest from the Blog

Phyllo Torte Stuffed with Chicken (or Ham), Ricotta and Swiss Chard

Phyllo Torte with Chicken, Ricotta and Swiss Chard

This Phyllo Torte with Chicken (or Ham), Ricotta and Swiss Chard has a crispy, flaky, buttery crust filled with all our favorite Spring flavors. It looks like a showstopper, but it’s easy as pie. 

We’ve been having topsy-turvy weather here in the Hudson Valley over the last couple of months. We had an late Winter blizzard that dropped almost 3 feet (!) of snow on us, followed by a week in the 70s, followed by a month of cold dreariness, and then yesterday it got up to 89ºF. Even our poor little chickens are like “WTF, people?” (You haven’t seen side-eye until you’ve seen chicken side-eye. They are not shy about squawking their displeasure right into your face). 

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Korean Bulgogi Burritos with Danmuji (Yellow Pickled Daikon Radish)

Korean Bulgogi Burritos

Korean bulgogi burritos – tender soy and sugar marinated beef, charred crisp and wrapped in a burrito with a rainbow of vegetables. A delight for the palate … and the palette.

We always strive to make sure a recipe tastes good. That’s the brass ring of home cooking. If it also looks appetizing, that’s a pretty nice goal to achieve. We’ll admit, though, that cooked meat tends towards the … there’s no better way to say this … brown part of the spectrum. It’s just a fact of life. A dish that pops all over the color wheel isn’t something you tend to encounter much past childhood jello desserts. That’s one reason we’re particularly proud of these Korean bulgogi burritos. Besides the fact that they’re insanely, addictively delicious, they’re also delightful to look at. There’s yellow, purple, red, green – and all without resorting to artificial coloring. Let’s dive in.

Korean Bulgogi Burritos with Radish Pickle

Serve Korean bulgogi burritos with Gochujang sour cream (or use Sriracha), kimchi, limes and cilantro

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Scotch Eggs with a Perfect Runny Yolk

Cork and Knife

Our new cookbook is out very soon — 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!

Scotch Eggs with a Perfect Runny Yolk

A perfect Scotch Egg has a crisp golden shell, flavorful sausage and most importantly, a soft-boiled, runny-yolked egg. This just might be the ideal portable picnic snack – that we’d be happy to eat anywhere, even the dining table. 

Every country and cuisine has its convenience food: the dish that’s so ubiquitous – it’s in the supermarket, the corner store, the petrol station – why would you ever bother making it yourself? For Britain, I think that food is the Scotch egg. A soft-boiled (or, occasionally, hard-boiled: let’s talk about that below) egg wrapped in layers of sausage meat and breadcrumbs and deep fried. 

All the component parts sound like they should fit together beautifully, and indeed they do – if your recipe is good. Too often, something goes wrong – the egg is overcooked and ends up with a chalky or green-ringed yolk, the pork is insufficiently seasoned and bland, the crumb coat is soggy. It’s easy to throw up your hands and say, well, what can you do, it’s just a Scotch egg. And then we had a quail’s egg version at our favorite restaurant in Wales, Llys Meddyg, and here’s what happened to our minds.

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