potato vareniki
[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,…
chickpea pan bagnat
When I was in high school and we were finally allowed to go off-grounds for lunch, we often went to a local deli where my friends would get various sandwiches…
any-kind-of-fruit galette
The days are getting longer, fruit that has recently emerged from the earth, rather than cellophane, is showing up at markets and in CSAs, and you know what this means,…
how i stock the smitten kitchen
It’s true: I’ve dragged my feet over writing a guide to what I keep in my “pantry” (I don’t have a pantry) and fridge for 14 years now. I have…
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…
perfect apple tarte tatin
[Welcome to the second episode of the Sous-Chef Series, a sporadic feature on SK in which I invite cooks I admire over to my small kitchen to teach me —…