Pakoras, also known as bhajis, are the traditional fritters of South Asia. We like ours spicy and add a few serrano peppers but adjust to your taste. Pakoras go nicely with cilantro and/or mint chutney, hot sauce, and if you’re feeling Midwestern, ranch dressing. They are also delicious served with masala chai. 5 cups corn kernels (2 ears) 1/4 cup red onion, diced 1/4 cup cilantro, chopped 2 serrano peppers, diced 5 cups besan (chickpea flour) 1 teaspoon garlic-ginger paste 1/2 teaspoon chili powder 1/4 teaspoon turmeric 1/4 teaspoon garam masala 1 pinch hing (asafetida) 1/4 teaspoon groun ..read more

Bread baking, unlike most forms of cooking, relies on exact measurements and cooking times. There is a level of freedom with focaccia, however since it lends itself so well to toppings. In Italy, we even saw focaccia-topped hot dogs (perhaps for the plentitude of German hikers we saw in Cinque Terre?). In summer, we love to top our focaccia with fresh herbs, cherry tomatoes, onions, or even edible flowers! (note, the flowers don’t bake as pretty as you cut them) You can also keep it simple, using the best quality ingredients currently in season. The trick to our focaccia’s fluffy texture is t ..read more

Savory steamed eggs are a popular dish throughout Asia and have many variations including the silky-smooth Japanese chawanmushi, fluffy Korean gyeran-jjim, and the meatloaf-like Vietnamese chả trứng hấp. They are easy to make with just a few ingredients yet always satisfying. As it is spring here at the farmhouse our hens are laying plenty of eggs and the invasive—yet delicious—garlic mustard has returned to our property, so we decided to share our recipe for steamed eggs with you. Once you learn the basic technique you can experiment with your own variations. 4 large eggs, room temperature ..read more

Chai wallahs—tea vendors—are intrinsic characters in the drama that is the Indian subcontinent. There are as many recipes for masala chai, spiced and often (very) sweet and milky tea, as there are people who brew it, but our version is inspired by the simple, bold flavors Kris has savored on his eastern pilgrimages. Cutting chai refers to the small, piping hot servings sold ubiquitously at roadside tea shops. While the portions may seem tiny compared to their American chain coffee counterparts, the flavor is anything but diminutive. In the subcontinent, strong loose black tea, specifically, t ..read more

TIPS TO STYLE YOUR HOLIDAY BAR CART This holiday season we picked our favorite bar accessories you can’t live without. We’re also showing you tips to style your very own bar cart that’s perfect for holiday entertaining. Follow our simple steps and make sure you have a festive cocktail recipe ready to go! CB_Insta_cropped Step1: Find a cozy nook in your home that is roomy enough for a bar cart and where you entertain the most. Step 2: Like all design projects, start with artwork. Hang a statement piece above the bar cart or, if you already have art hanging, lean a small complimentary piece on ..read more

Shawn’s tips on styling the perfect Thanksgiving table. Entertaining our family and friends at Thanksgiving brings us much joy, as does the prep. Searching new recipes, inventing seasonal cocktails, and decorating for the holiday are half the fun! When it comes to tablescapes, we take inspiration from nature and use items that are not only reusable but that we find in our own backyard (branches, feathers, dried flowers, etc.). Check out my five tips for styling your Thanksgiving table below! Ditch the store-bought tchotchkes! Utilize elements from nature and things that can be reused, su ..read more

What’s not to love about Thanksgiving leftovers?!? They’re almost as delicious as Thanksgiving dinner! This year, however, instead of turkey soup or casserole, why not give our Leftover Dumplings a go? One of our favorite Thanksgiving traditions is making them the next morning with our overnight guests and freezing them for future use. (Enjoying turkey or sweet potato dumplings in January is a million times better than a week of turkey sandwiches in November!) We mince and season the leftovers (turkey, mashed and sweet potatoes, green bean casserole, etc., not combined), place one tablespoon ..read more

Our twist on a Thanksgiving favorite This is our take on the favorite Thanksgiving casserole. In place of green beans we use nopalitos, a traditional Mexican preparation of tender cactus, onion, cilantro, and hot peppers (typically jalapeños or serranos). We also boost the original mushroom flavor by replacing soy sauce with Chinese mushroom sauce and adding a generous measure of luxurious porcini mushrooms. Wild rice lends a complex nuttiness to the dish, along with a chewy texture. Ingredients 1 can (10.5 ounces) condensed cream of mushroom soup 1/2 cup whole milk 2 teaspoons Chinese mushr ..read more

With the crisp autumn season here, we’re always drawn to whiskey-based cocktails. The Caribou, a sweet French-Canadian cocktail, traditionally combines red wine and rye whiskey with maple syrup. The name originates from a drink consisting of caribou blood and whisky consumed by hunters and loggers in colonial times to help survive harsh northern winters. The classic modern Caribou is more like a mulled wine served warm; our version is more whiskey driven and served chilled as a cocktail. Enjoy and happy fall! Ingredients: Makes 1 cocktail – 2 oz Rye Whiskey (we used a local favorite by our fr ..read more

Our sourdough Pagnotta alla Zucca (savory pumpkin bread), shaped into pumpkins, is a perfect addition to your seasonal menus. The addition of pumpkin – we actually use kabocha, otherwise known as a Japanese pumpkin – gives the bread a luscious texture, a wonderful golden color, and a subtle nutty sweetness. A butternut squash will work well, too. Fresh sage leaves impart their unique savory note which reminds us so much of fall. A bit of greased cooking twine creates the bread’s signature shape. For more information on sourdough see our post on how to make a classic sourdough loaf. For th ..read more