cabbage and halloumi skewers – smitten kitchen
Every September, I step up onto my soapbox to report for my self-appointed duty — one part desperate, one part...
Home Kitchen
double chocolate zucchini bread – smitten kitchen
This is a towering brick of a 2.5-pound zucchini bread, easily 1.5x of most standard recipes, so please don’t balk...
grilled chicken salad with cilantro-lime dressing – smitten kitchen
What did we get up to while our kids’ time away overlapped for two weeks this summer? Did we go...
chipwich ice cream cake – smitten kitchen
Make the cookies: Heat oven to 350°F (175°C) degrees and line two 8-inch round cake pans with rounds of parchment...
focaccia with zucchini and potatoes – smitten kitchen
Prepare the dough: In a large bowl, whisk together the flour, salt, and yeast. Add water and 1 tablespoon of...
burrata with crushed cherries and pistachios – smitten kitchen
Psst: You really don’t need a recipe for this but I’m sharing the proportions I used, loosely. I photographed a...
cucumber crunch salad with tofu – smitten kitchen
This is a riff on my favorite Peanut Sesame Noodles so check it out if you’re looking for more of...
slushy paper plane – smitten kitchen
A few years ago, Alex and I started batching cocktails and keeping them in the freezer. Batching may sound fancy...
one-pan ditalini and peas – smitten kitchen
Until recently, I was fairly ambivalent about one-pan pasta recipes. I appreciate them in a pinch , but I sometimes...
eggs florentine – smitten kitchen
Why three servings, Deb? I know it’s an odd number. But it’s half a dozen eggs and a standard 6-pack...
challah french toast – smitten kitchen
The challah makes an airy, rich, and gently sweet french toast with crisp edges and a custardy interior. The toppings...
charred salt and vinegar cabbage – smitten kitchen
Note: Delightfully (to me and perhaps to you, too), this works best with green cabbage, that inexpensive, sturdy workhorse you...
simplest brisket with braised onions – smitten kitchen
Heat your oven: To 350°F (175°C). Prepare your brisket: Place your total measured amount of salt in a small bowl....
ziti chickpeas with sausage and kale – smitten kitchen
Note: If your mozzarella seems wet or comes in water, drain it on paper towels for a while before grating...
classic lemon curd tart – smitten kitchen
Crust1 cup plus 2 tablespoons (150 grams) all-purpose flour1/2 teaspoon kosher salt1/3 cup (40 grams) powdered sugar or 1/4 cup...
potato leek soup – smitten kitchen
Heat oven: To 375°F. Prepare leeks: Trim off the root ends of the leeks and split each leek lengthwise. Slice...
invisible apple cake – smitten kitchen
Very key here is the size of your loaf pan because this will fill out every speck of it before...
chicken meatball and noodle soup – smitten kitchen
Why matzo meal? If you grew up with matzo ball soup, you might like the familiar flavor (and I’m convinced...
halloumi and fall vegetable roast – smitten kitchen
I realize, after 18 years as a part of it, that the rules of the food internet in the week...
skillet baked macaroni and cheese – smitten kitchen
Heat oven: To 375°F (190°C). Toast the crumbs: In a 10-inch ovenproof skillet (I’m using this one), melt 2 tablespoons...
