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Smitten Kitchen
13.12.2023
Fifteen Decembers ago, I shared a recipe for one of the delicious cookies I’d ever made or eaten: brown butter brown sugar shorties. I told you that because they were impossibly flavorful (nu…
13.07.2023
I know we’re in the midst of the nth heatwave of the summer and the idea of eating anything but a bowl of cold cherries or, worse, something that requires you turn your oven on sounds about a…
28.06.2023
A little catch-up: Two days ago, our kids boarded a bus to sleepaway camp while dozens of parents waved like (I’d like to think adorable but also value self-awareness) lunatics as it pulled a…
27.04.2023
It’s not entirely healthy or sane, but I can fiddle with a recipe for years before finally getting it out the door. What is done? What is ready? Aren’t we all works in progress, forging…
18.04.2023
Merely three weeks ago, I lamented the mediocrity and afterthought-ness of most meatless entrees, so often cobbled together from sides of other dishes. Because I love a plot twist, it seems only ri…
07.03.2023
A few months ago, and honestly not for the first or realistically the last time, my family betrayed me. It started, almost predictably, with the youngest. I made waffles one morning, so proud of my…
17.02.2023
I’ve been working up the courage to tell you about this dish for a few years. Why courage, you might ask? What’s courageous about the timeless combination of broccoli and pasta, Deb? It…
27.12.2022
Welcome to the decadent meal I dream about every late December, when I want even simple foods to feel festive. Yes, I am seriously making the argument that baked brie should be a dinner dish. Or, i…
29.11.2022
As long as we are a full six days before fall begins, I am allowed to sneak in one more zucchini recipe. It would be right there in my contract, had I one, above the expectation of ironed shoelaces…
Welcome to the cutting room floor. Whenever I finish a cookbook, there are recipes that didn’t make the final book not because they’re flawed in any way, but because they weren’t …
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 h…
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 h…
For the last four weeks my son, the child who actually likes and encourages my cooking, has been at sleepaway camp, leaving us home alone with the one I affectionately call Buttered Noodles for Fra…
This is an apple and cheddar salad and I would humbly argue an excellent one, the best I’ve ever made, but this recipe is also an excuse for me to share a few of the best tricks I keep up my …
Listen, I don’t make the rules. These things aren’t rational. But at some point over our vacation in Scotland — a time when we mostly consumed fish and chips, more chips, steak pie, also with…
It makes no sense at all, but for most of this past winter, I craved eggplant parmesan. I tried to tell myself that we were half a year to eggplant season and would I prefer some… cabbage or …
A logical progression after making zucchini butter spaghetti a few times — provided you’re a person who likes zucchini, butter, and spaghetti, or what happens when the first two melt si…
Were you new to cooking or eating and came to Smitten Kitchen for a reasonable understanding of what a cobbler is and is not, well, you would find neither reason nor understanding — about cob…