Recipes from Cork and Knife

Cork and Knife Cookbook

Alcohol isn’t just an accompaniment to a great meal, but the secret ingredient to make dishes pop with flavor, added depth and complexity. Emily and Matt Clifton, founders of the blog Nerds with Knives, show you how to use vodka to make extra crispy batter in Ultra-Crispy Fish with Vodka and Beer Batter, heighten the aroma of the spicy, garlicky sauce in the Tequila and Lime Shrimp Scampi and bring perfect balance to dishes like Vermouth-Braised Leeks or Classic Chicken Piccata just by adding white wine.

Through their knowledge of boozy cooking science, you’ll make classic dishes that pack a delicious punch. So put on your apron, pop a cork, raise your glass and get ready to cook.

Maple glazed carrots with bourbon and parsnips on a black oval platter with a dish of salt beside it.

Maple Glazed Carrots with Bourbon

Sweet enough to entice the kid in you but boozy enough to appeal to the adult in you. (Apparently we like our vegetables the same way we like our cocktails.)

  • 20 M
  • 45 M
  • 2
Two bourbon sloppy joes on sesame buns, topped with shredded Cheddar cheese, and pickled red onion.

Bourbon Sloppy Joes

A gussied-up riff on an American classic made with a bourbon-spiked sauce and glammed up with Cheddar and pickled red onions.

  • Quick Glance
  • 45 M
  • 1 H, 15 M
  • 0