Category: Home Kitchen

Every September, I step up onto my soapbox to report for my self-appointed duty — one part desperate, one part…

This is a towering brick of a 2.5-pound zucchini bread, easily 1.5x of most standard recipes, so please don’t balk…

What did we get up to while our kids’ time away overlapped for two weeks this summer? Did we go…

Make the cookies: Heat oven to 350°F (175°C) degrees and line two 8-inch round cake pans with rounds of parchment…

Prepare the dough: In a large bowl, whisk together the flour, salt, and yeast. Add water and 1 tablespoon of…

Psst: You really don’t need a recipe for this but I’m sharing the proportions I used, loosely. I photographed just…

This is a riff on my favorite Peanut Sesame Noodles so check it out if you’re looking for more of…

Last summer, when my younger child joined my older child at sleepaway camp for a month for the first time,…

slushy paper plane – smitten kitchen Skip to content A few years ago, Alex and I started batching cocktails and…

Until recently, I was fairly ambivalent about one-pan pasta recipes. I appreciate them in a pinch [here’s a longtime favorite;…

Why three servings, Deb? I know it’s an odd number. But it’s half a dozen eggs and a standard 6-pack…

The challah makes an airy, rich, and gently sweet french toast with crisp edges and a custardy interior. The toppings…

Note: Delightfully (to me and perhaps to you, too), this works best with green cabbage, that inexpensive, sturdy workhorse you…

Heat your oven: To 350°F (175°C). Prepare your brisket: Place your total measured amount of salt [see Note] in a…

Note: If your mozzarella seems wet or comes in water, drain it on paper towels for a while before grating…

“I was looking for a simple roasted carrot recipe on your site and couldn’t find one,” a friend told me…

Crust 1 cup plus 2 tablespoons (150 grams) all-purpose flour 1/2 teaspoon kosher salt 1/3 cup (40 grams) powdered sugar…

Heat oven: To 375°F. Prepare leeks: Trim off the root ends of the leeks and split each leek lengthwise. Slice…

Very key here is the size of your loaf pan because this will fill out every speck of it before…

Why matzo meal? If you grew up with matzo ball soup, you might like the familiar flavor (and I’m convinced…

I realize, after 18 years as a part of it, that the rules of the food internet in the week…

Heat oven: To 375°F (190°C). Toast the crumbs: In a 10-inch ovenproof skillet (I’m using this one), melt 2 tablespoons…

Confession time! As someone with more opinions than I can fit in three cookbooks, one audiobook, and even 18 years…

“I was looking for a simple roasted carrot recipe on your site and couldn’t find one,” a friend told me…

These aren’t quite a match for Drummond’s rolls — my measurements are a little different, there’s no baking powder or…

Note: I’ve finished this with capers, with chopped green olives, and even once with some lightly dressed arugula (lemon, olive…

If you hate mayo, you can try plain yogurt instead. However, you might find that you like the dressing with…

Heat your oven: to 400°F (205°C). Prepare the peaches: Halve and pit the peaches, then cut the halves into 1/2-to-3/4-inch-thick…

Last summer, when my younger child joined my older child at sleepaway camp for a month for the first time,…

Prep the steak: Pat steak dry and place on a plate or tray. If your grill or pan for cooking…

Even though my kids are not yet on summer break and even though I, as an adult, do not have…

2/3 cup (130 grams) granulated sugar 1/3 cup (45 grams) cornstarch 1/2 teaspoon kosher salt 1 pound cream cheese (2…

Thanks to How Sweet Eats for inspiring the combination of grilled feta and chimichurri. While I’m adding asparagus and red…

Note: Very key here is the size of your loaf pan because this will fill out every speck of it…

Note: This makes a lot! We end up eating it for at least two days. When we run out of…

Each of the preparation steps is shown in the photos above so please check them for visual guidance. 2 to…

This pizza dough is adapted from a focaccia dough, and my favorite comes from Alexandra Stafford. I wrote about the…

Crumbs 10 tablespoons (140 grams) unsalted butter, melted 1/2 cup (110 grams) dark brown sugar 1/4 cup (50 grams) granulated…

Note: This is a small-sized meatloaf, and it works for my family of four. It doubles easily, either as two…

While this is not the Smitten Kitchen’s only tomato soup — there’s one with roasted summer tomatoes capped with an…

Definitely read this recipe through, especially what can and cannot be made ahead, listed at the end, before you start.…

I’m using fingerlings and cremini mushrooms from the Union Square Greenmarket, lucky me, but I usually make this with yukon…

This dish was inspired by a message from an Elizabeth from Oakland, CA, I am so grateful for. She said…

A frequently asked question I get about *all of this* (waves hands in the general direction of the internet/air) is…

Brown your butter: In a medium saucepan or frying pan, melt butter over medium-high heat. It will melt, then foam,…

easy strawberry lemonade – smitten kitchen Skip to content I would like to make clear from the outset that I…

sliced egg sandwich – smitten kitchen Skip to content When things are quiet around here, one of two things are…

1/4 cup golden raisins 1/4 cup white wine vinegar, warmed 2 tablespoons minced shallot 1 1/4 to 1 1/2 pounds…

I know we’re in the midst of the nth heatwave of the summer and the idea of eating anything but…

Earlier this summer, I made what I thought was just a dinner salad that turned out to be my new…

Once upon a time, I spent approximately a whole summer making blueberry muffins, gripped with an obsession (that would be…

This recipe is adapted from my 2018 Foolproof Cacio e Pepe, which uses a technique from the chef of Flavio…

Prepare the eggplant: Arrange eggplant slices on a large (half-sheet) baking pan in one layer. Sprinkle with about 2 teaspoons…

Note: I’ve bumped up the amount of broth based on comments from people who found their rice undercooked. Prepare the…

I did not intend to disappear for so long! In early October I was putting the finishing touches on a…