roasted cabbage with walnuts and parmesan
I began making variations on this dish about a year ago and since then it has become — and I’m sorry, I know how annoying unrelenting, gasping praise of every…
I began making variations on this dish about a year ago and since then it has become — and I’m sorry, I know how annoying unrelenting, gasping praise of every…
I realize that there is not a dearth of scone or biscuit recipes on this site, the internet, or cookbook shelves at large — they’re easy to make, and the…
Mozzarella on the outside, lush ricotta on the inside, I could eat burrata with a fork and knife for dinner with every day of the summer and never grow tired…
Last month, Ruth Reichl, food writer extraordinaire and the last editor-in-chief of the now shuttered Gourmet magazine, rounded up her 10 favorite recipes from her magazine years for Epicurious. It’s…
[Welcome to the Sous-Chef Series, a new, sporadic feature on SK in which I invite invite cooks I admire over to my small kitchen to teach me — and thus,…
When it’s quiet around here, it generally means one of two things: 1. I’ve been cooking a series of duds, or certainly nothing good enough to clear my throat into…
[Welcome back to ✨ Newer, Better Month ✨ on Smitten Kitchen, when I get update a few SK classics with new knowledge, new techniques, and with real-life time constraints in…
Hey guys!! Four weeks down and just a few days to go! It’s so interesting to me how much my experience changes each week with this vegetarian challenge. With so…
Welcome to the first Vegetarian Challenge Weekly Recap! Buckle up because it’s going to be a looooong post! TL;DR: This week was full of the unexpected, but I rolled with…
Shortly after my husband and I began dating — the dark ages; no seriously, his phone at the time looked like this and I was like whoa, look how fancy…