Today my third cookbook, Smitten Kitchen Keepers, comes out and thank goodness, because it’s been impossibly hard to keep it from you this long. It feels downright unfair that I figured out how to make the best molasses cookie — thick, tender, but also one-bowl, no hand-mixer required, the kind […]
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grilled nectarines with gorgonzola and hazelnuts – smitten kitchen
This recipe is a vibe, not a prescription. Feel free to use peaches, plums, or another firm-ripe stone fruit here. I used Danish blue cheese instead of gorgonzola, because it’s what I had. Use feta, perhaps, if you don’t like goat cheese, or you could even grill some halloumi alongside […]
corn butter farro – smitten kitchen
The single thing I need you to promise me is that you will season this well at each stage with salt, black pepper, and red pepper flakes too if you’d like more of a kick. When an ingredient list is short, the correct level of seasoning will make an even […]
turkey pesto meatballs and orecchiette – smitten kitchen
If you use a bouillon base for broth, such as Better Than Bouillon, you could replace the 2 cups of broth with 2 additional cups of pasta cooking water and add the bouillon to it. Olive oil 1 pound (455 grams) ground turkey 1/2 cup panko, or another plain, dry […]
buttered noodles for frances – smitten kitchen
Some ideas to further branch out the flavor here: brown the butter before adding the pasta; add minced garlic to the butter and cook it until just barely golden at the edges; minced fresh parsley, chives, or basil on top; crushed salted pistachios, thinly sliced scallions, grated parmesan or pecorino, […]
apple dumplings – smitten kitchen
The Smitten Kitchen Cookbook, my first cookbook, turns 10 years old in a few weeks, and inside it is what I call one of the best summer desserts I’ve ever made, peach dumplings with bourbon hard sauce. These were a whim that occured to me one morning before dawn when […]
apple and cheddar crisp salad – smitten kitchen
This will make almost double the crispy things you need for this salad, but I consider you’ll be happy for leftovers. An an 8-10 ounce bundle of curly or lacinato/Tuscan/dinosaur kale with the woody stems and rib eliminated will yield the 5 ounces of leaves applied listed here. I generally […]
focaccia onion board – smitten kitchen
Make the dough: In a massive bowl, combine the flour, 1 teaspoon kosher salt, and fast yeast. Increase the drinking water and use a spoon, rubber spatula or a dough whisk [I have this one], combine right until the drinking water is absorbed and a shaggy, sticky dough is formed. […]