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cabbage and halloumi skewers – smitten kitchen
Every September, I step up onto my soapbox to report for my self-appointed duty — one part desperate,…
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…
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…
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…
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…
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…
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…
zucchini fritters – smitten kitchen
Everyone’s got their superheroes; I’m sure when I was younger they were things like Super Grover and later,…
slushy paper plane – smitten kitchen
A few years ago, Alex and I started batching cocktails and keeping them in the freezer. Batching may…
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…
eggs florentine – smitten kitchen
Why three servings, Deb? I know it’s an odd number. But it’s half a dozen eggs and a…
challah french toast – smitten kitchen
The challah makes an airy, rich, and gently sweet french toast with crisp edges and a custardy interior.…
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…
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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…
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…
classic lemon curd tart – smitten kitchen
Crust 1 cup plus 2 tablespoons (150 grams) all-purpose flour 1/2 teaspoon kosher salt 1/3 cup (40 grams)…
potato leek soup – smitten kitchen
Heat oven: To 375°F. Prepare leeks: Trim off the root ends of the leeks and split each leek…
cheese blintz – smitten kitchen
Today, it’s time to correct one of the greatest oversights of the last 7.5 years on this website…
invisible apple cake – smitten kitchen
Very key here is the size of your loaf pan because this will fill out every speck of…
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…
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…
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…
glazed apple cider doughnut cake – smitten kitchen
Confession time! As someone with more opinions than I can fit in three cookbooks, one audiobook, and even…
roasted carrots with lentils and yogurt – smitten kitchen
“I was looking for a simple roasted carrot recipe on your site and couldn’t find one,” a friend…
salted caramel peach crisp – smitten kitchen
Heat your oven: to 400°F (205°C). Prepare the peaches: Halve and pit the peaches, then cut the halves…
napa cabbage wedge with miso dressing – smitten kitchen
If you hate mayo, you can try plain yogurt instead. However, you might find that you like the…
lemon chicken with potatoes and chickpeas – smitten kitchen
Note: I’ve finished this with capers, with chopped green olives, and even once with some lightly dressed arugula…
easiest cinnamon rolls – smitten kitchen
These aren’t quite a match for Drummond’s rolls — my measurements are a little different, there’s no baking…
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braised chickpeas with zucchini and pesto – smitten kitchen
Last summer, when my younger child joined my older child at sleepaway camp for a month for the…
summer steak with corn and tomatoes – smitten kitchen
Prep the steak: Pat steak dry and place on a plate or tray. If your grill or pan…
blistered peas-in-the-pod with lemon and salt – smitten kitchen
Even though my kids are not yet on summer break and even though I, as an adult, do…
easy basque cheesecake – smitten kitchen
2/3 cup (130 grams) granulated sugar 1/3 cup (45 grams) cornstarch 1/2 teaspoon kosher salt 1 pound cream…
grilled feta with asparagus chimichurri – smitten kitchen
Thanks to How Sweet Eats for inspiring the combination of grilled feta and chimichurri. While I’m adding asparagus…
perfect blueberry muffin loaf – smitten kitchen
Note: Very key here is the size of your loaf pan because this will fill out every speck…
black bean and vegetable bake – smitten kitchen
Note: This makes a lot! We end up eating it for at least two days. When we run…
Comment on spinach and artichoke pan pizza by Santosh Baniya
What a detailed. Looks yammy
steamed artichokes – smitten kitchen
Each of the preparation steps is shown in the photos above so please check them for visual guidance.…
spinach and artichoke pan pizza – smitten kitchen
This pizza dough is adapted from a focaccia dough, and my favorite comes from Alexandra Stafford. I wrote…
new york crumb cake – smitten kitchen
Crumbs 10 tablespoons (140 grams) unsalted butter, melted 1/2 cup (110 grams) dark brown sugar 1/4 cup (50…
turkey meatloaf for skeptics – smitten kitchen
Note: This is a small-sized meatloaf, and it works for my family of four. It doubles easily, either…
weeknight tomato soup – smitten kitchen
While this is not the Smitten Kitchen’s only tomato soup — there’s one with roasted summer tomatoes capped…
chocolate raspberry pavlova stack – smitten kitchen
Definitely read this recipe through, especially what can and cannot be made ahead, listed at the end, before…
crispy potatoes with mushrooms – smitten kitchen
I’m using fingerlings and cremini mushrooms from the Union Square Greenmarket, lucky me, but I usually make this…
french onion baked lentils and farro – smitten kitchen
This dish was inspired by a message from an Elizabeth from Oakland, CA, I am so grateful for.…
rolled spinach omelet – smitten kitchen
A frequently asked question I get about *all of this* (waves hands in the general direction of the…
brown butter brown sugar shortbread – smitten kitchen
Brown your butter: In a medium saucepan or frying pan, melt butter over medium-high heat. It will melt,…
olive oil brownies – smitten kitchen
I did not intend to disappear for so long! In early October I was putting the finishing touches…
smashed chicken meatball sliders – smitten kitchen
Prepare the meatballs: Combine chicken, crumbs, milk, garlic, half the scallions, the paprika, salt, pepper, and egg in…
easy strawberry lemonade – smitten kitchen
easy strawberry lemonade – smitten kitchen Skip to content I would like to make clear from the outset…
sliced egg sandwich – smitten kitchen
sliced egg sandwich – smitten kitchen Skip to content When things are quiet around here, one of two…
summer pea salad with unexpected dressing – smitten kitchen
1/4 cup golden raisins 1/4 cup white wine vinegar, warmed 2 tablespoons minced shallot 1 1/4 to 1…
flaky chocolate cake – smitten kitchen
I know we’re in the midst of the nth heatwave of the summer and the idea of eating…
buffalo chicken cobb salad – smitten kitchen
Earlier this summer, I made what I thought was just a dinner salad that turned out to be…
raspberry streusel muffins – smitten kitchen
Once upon a time, I spent approximately a whole summer making blueberry muffins, gripped with an obsession (that…
corn cacio e pepe – smitten kitchen
This recipe is adapted from my 2018 Foolproof Cacio e Pepe, which uses a technique from the chef…
simple eggplant parmesan – smitten kitchen
Prepare the eggplant: Arrange eggplant slices on a large (half-sheet) baking pan in one layer. Sprinkle with about…
chicken rice with buttered onions – smitten kitchen
Note: I’ve bumped up the amount of broth based on comments from people who found their rice undercooked.…