Category: Home Kitchen

Every September, I step up onto my soapbox to report for my self-appointed duty — […]

This is a towering brick of a 2.5-pound zucchini bread, easily 1.5x of most standard […]

What did we get up to while our kids’ time away overlapped for two weeks […]

Make the cookies: Heat oven to 350°F (175°C) degrees and line two 8-inch round cake […]

Prepare the dough: In a large bowl, whisk together the flour, salt, and yeast. Add […]

Psst: You really don’t need a recipe for this but I’m sharing the proportions I […]

This is a riff on my favorite Peanut Sesame Noodles so check it out if […]

A few years ago, Alex and I started batching cocktails and keeping them in the […]

Until recently, I was fairly ambivalent about one-pan pasta recipes. I appreciate them in a […]

Why three servings, Deb? I know it’s an odd number. But it’s half a dozen […]

The challah makes an airy, rich, and gently sweet french toast with crisp edges and […]

Note: Delightfully (to me and perhaps to you, too), this works best with green cabbage, […]

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

Note: If your mozzarella seems wet or comes in water, drain it on paper towels […]

I don’t gush much, do I? I mean, I try not to be a gusher, […]

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

Heat oven: To 375°F. Prepare leeks: Trim off the root ends of the leeks and […]

Very key here is the size of your loaf pan because this will fill out […]

I realize that most people don’t go to the City Bakery or their green Birdbath […]

Why matzo meal? If you grew up with matzo ball soup, you might like the […]

I realize, after 18 years as a part of it, that the rules of the […]

Heat oven: To 375°F (190°C). Toast the crumbs: In a 10-inch ovenproof skillet (I’m using […]

Confession time! As someone with more opinions than I can fit in three cookbooks, one […]

“I was looking for a simple roasted carrot recipe on your site and couldn’t find […]

These aren’t quite a match for Drummond’s rolls — my measurements are a little different, […]

Note: I’ve finished this with capers, with chopped green olives, and even once with some […]

If you hate mayo, you can try plain yogurt instead. However, you might find that […]

My husband will tell you that his favorite dessert my chocolate caramel cheesecake, the orange-chocolate […]

Heat your oven: to 400°F (205°C). Prepare the peaches: Halve and pit the peaches, then […]

Last summer, when my younger child joined my older child at sleepaway camp for a […]

Prep the steak: Pat steak dry and place on a plate or tray. If your […]

Even though my kids are not yet on summer break and even though I, as […]

2/3 cup (130 grams) granulated sugar 1/3 cup (45 grams) cornstarch 1/2 teaspoon kosher salt […]

Thanks to How Sweet Eats for inspiring the combination of grilled feta and chimichurri. While […]

Note: Very key here is the size of your loaf pan because this will fill […]

Note: This makes a lot! We end up eating it for at least two days. […]

Each of the preparation steps is shown in the photos above so please check them […]

This pizza dough is adapted from a focaccia dough, and my favorite comes from Alexandra […]

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

Note: This is a small-sized meatloaf, and it works for my family of four. It […]

While this is not the Smitten Kitchen’s only tomato soup — there’s one with roasted […]

Definitely read this recipe through, especially what can and cannot be made ahead, listed at […]

I’m using fingerlings and cremini mushrooms from the Union Square Greenmarket, lucky me, but I […]

This dish was inspired by a message from an Elizabeth from Oakland, CA, I am […]

A frequently asked question I get about *all of this* (waves hands in the general […]

Brown your butter: In a medium saucepan or frying pan, melt butter over medium-high heat. […]

easy strawberry lemonade – smitten kitchen Skip to content I would like to make clear […]

sliced egg sandwich – smitten kitchen Skip to content When things are quiet around here, […]

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

I know we’re in the midst of the nth heatwave of the summer and the […]

Earlier this summer, I made what I thought was just a dinner salad that turned […]

Once upon a time, I spent approximately a whole summer making blueberry muffins, gripped with […]

This recipe is adapted from my 2018 Foolproof Cacio e Pepe, which uses a technique […]

Prepare the eggplant: Arrange eggplant slices on a large (half-sheet) baking pan in one layer. […]

Note: I’ve bumped up the amount of broth based on comments from people who found […]

I did not intend to disappear for so long! In early October I was putting […]