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Mmm-mmm-miso. So often this umami-flavored paste is saved for soup but we’re trying to incorporate it in fresh new ways because it is really that good. David Chang’s simple recipe is one of the easiest ways to add intense flavor to nearly any dish. This butter is great on roasted vegetables and seafood because it…
Lately we’ve been fangirling over one of our favorite Brooklyn brands, Bushwick Kitchen. Their flagship product, Bee’s Knees Spicy Honey, has the perfect balance of sweet and spicy so we knew we needed to mix it with some butter! In preparation for our Easter brunch, we to came up with a recipe that pairs well with…
Herb butter is one of the most basic yet delicious compound butters. In Switzerland, it is known as Krāuterbutter, and is a classic accompaniment to grilled meat. We grew up making Krāuterbutter from our grandmother’s recipe. She liked to use any herbs she had on hand, which is what makes the recipe so versatile. Herbs blend…
The other day, I came across Crown Maple Syrup, a small-batch, organic maple syrup producer in Dutchess County, NY. We love using local products so we were excited to find maple syrup made so close to us in Connecticut! Dutchess County is great place for a weekend getaway with its charming towns and beautiful landscapes.…
Caramelized onions are one of my favorite things to eat. In the dead of winter, I am constantly cooking up caramelized onions to add to my meals. I think they make almost anything taste better – pizza, omelettes, burgers, pastas… The bite of the pink peppercorn pairs really well with the sweet, caramelized flavor of…
One of my go-to herbs for fall cooking is fresh sage. The velvety texture and rich, woodsy flavor add a great dimension to autumnal dishes. As Thanksgiving nears, I find myself gravitating towards comforting, earthy flavors. This parmesan sage compound butter is a great addition to any Thanksgiving feast! It is especially tasty melted over…
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