Our Authors
Emily and Matt Clifton
Emily's culinary adventures began on the gritty streets of 1970s Manhattan, where she ate Pernil and kimchi more often than peanut butter and jelly. Now she lives in upstate NY and develops recipes that combine locally-sourced ingredients into simple but delicious recipes. When she’s not cooking, writing or taking photographs, she’s probably hard at work editing a movie or television show, which she’s done professionally for the last twenty years.
Matt grew up in Kent, England, and his upbringing involved a suspiciously large proportion of tinned goods. Many of those tins contained sticky toffee pudding, though, so it really wasn’t all that bad. When he’s not thinking about food, he’s running an IT consultancy in the Hudson Valley and/or scheduling a marathon of early Doctor Who episodes. Almost more than anything else, he enjoys swearing at his vegetable garden. At the very moment you’re reading this, there’s a good chance he’s chasing one or all of his chickens back into the yard.
Check out more of Matt and Emily's nerdy ramblings at Nerds with Knives.
- Location: Beacon, NY
- Favorite foods: Emily: Kimchi, New York pizza, and anything homemade. Matt: I'm British, so anything deep fried and served up in a newspaper.
- Last bite on earth: Matt: An enormous bowl of butterscotch pudding which I would eat verrrrry slowly. Emily: A huge Korean BBQ spread that I would nibble at verrrrrrrry slowly.
Recent Posts
Comments
Grilled Lemon-Garlic Chicken and Tomato Kebabs With Basil Chimichurri
Hi MsPia - Do you mean as opposed to a pesto? The texture of the herbs is a lot more course than a pesto, almost a rough chop. It also doesn't have cheese or nuts and is more acidic.
Grilled Lemon-Garlic Chicken and Tomato Kebabs With Basil Chimichurri
Hi j_steyn . Yes, you can freeze the chimichurri. We usually put freeze it in ice cube trays and then pop them in a ziplock bag.
Dinner in 20: Simple, Satisfying Corn and Bacon Frittata
Thank you, Lookmanospaces!
We make frittatas all the time too. I love them room temperature as well so they're great for lunch.
Frittata With Bacon, Corn, and Gruyère
Hi Anaya,
You certainly could flip it if you wanted to. Frittata that are finished in the oven puff up a little, almost like a souffle. Flipping it gives the eggs a denser, creamier texture. It's really a matter of taste (and whether you want to do the work of flipping it).
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Hi HED - you could cook them on a grill pan on the stovetop. We use a lodge reversible grill pan all the time and love it :)