ROLLED SPINACH OMELET @smittenkitchen The ingredients are simple (frozen spinach, cheddar, eggs), the process is quick (hand-whisked, bakes in 15 minutes), but the presentation is gorgeous enough for a fancy brunch table. https://smittenkitchen.com/2023/12/rolled-spinach-omelet/
“Brisket”-braised chickpeas — that is, with all of the flavors of my favorite meaty braise — with not a speck of brisket involved. This vegan dish is a perfect cozy and hear…
Leeks amp up the savoriness and kale adds a nice pop of texture.
These blissful lemon potatoes are crisp at the edges and almost melting in the center with pan juices that reduce to a sticky, intensely flavored concentration. Finish with herbs and eat exactly li…
I'll be making this again and again.
Bid adieu to dry, beleaguered, underwhelming brisket forever — we find that this technique never fails.
Bid adieu to dry, beleaguered, underwhelming brisket forever — we find that this technique never fails.
25K views, 326 likes, 13 comments, 77 shares, Facebook Reels from smitten kitchen: RASPBERRY STREUSEL MUFFINS @smittenkitchen — I call these the best muffins I’ve ever made: hefty, moist, lemony, not...
A Slinky of potato chips, wedged with shallot slices and basted with butter and olive oil. It kinda steals the show.
Our food director tried the recipes in Smitten Kitchen Every Day, the new cookbook from beloved food blogger Deb Perelman.
Thanks to the peculiar kind of shame that comes with ordering takeout for three people and receiving an amount of rice and/or chopsticks that would feed ten, and because I come from a long line of frugal people and cannot just throw it away, we fairly often have leftover rice in our fridge. Since my answer to almost all of life’s problems (or at least life’s excess-ingredient problems) is to make fritterlike pancakes—they’re easy, portable, kid-friendly, and a good balance of vegetables and indulgence—it was inevitable that I’d try my hand at rice fritters. I realize that when most people think of frittered rice they imagine the breadcrumbed and deep-fried luxury that is arancini, but I’m not that fancy on a weekday night. Even unbattered, nonrisotto cooked rice, vegetables, cheese, and eggs together make a spectacular-enough pancake, so I wish I’d done it much sooner. It’s delicious not only for predictable reasons (cheese) but because of this miraculous thing that rice does when it hits a well-oiled frying pan, which is to puff ever so slightly and crisp. These are so, so good. I want this to be your new back-pocket recipe.
Unquestionably the best chana masala I have ever made, a hint of sour transforms the whole dish.
A hearty, spiced morning glory muffin reformatted as a one-bowl breakfast cake that will also make your kitchen smell spectacular.
Amazon | Barnes & Noble | Bookshop | Indiebound | Target | Apple Books Other U.S. Retailers | Amazon (CA) | Indigo (CA) Smitten Kitchen Keepers: New Classics For Your Forever Files, my third co…
Amazon | Barnes & Noble | Bookshop | Indiebound | Target | Apple Books Other U.S. Retailers | Amazon (CA) | Indigo (CA) Smitten Kitchen Keepers: New Classics For Your Forever Files, my third co…
Amazon | Barnes & Noble | Bookshop | Indiebound | Target | Apple Books Other U.S. Retailers | Amazon (CA) | Indigo (CA) Smitten Kitchen Keepers: New Classics For Your Forever Files, my third co…
A crispy-soft, vegetable-full sheet pan spin on chow mein.
Really simple, weeknight-friendly, breading-and-frying-free eggplant parmesan that’s baked until blistered, cozy, and absolutely spoonable.
This piña colada-meets-mojito ode to the craft mocktail is perfectly refreshing and tastes anything but abstemious.
A tender, stretchy, yeast-free flatbread that gently puffs with an inner accordion of layers.
This is the best (and easiest) spaghetti and meatballs I’ve ever made, where a streamlined technique gets this whole thing on the table in under an hour.
Look, I’m not going to call Friday night’s dinner a disaster. For one, my husband would jump its undeserving defense and hey, nobody went to bed hungry, did they? But, I hated it. It wa…
A profoundly perfect crumb cake, the kind that’s 50% big brown sugar and cinnamon crumbs and 50% golden, buttery, sour cream-enriched and vanilla-scented cake.
Comfort food at its prettiest — a tall, bronzed torte of a spaghetti pie, wound with an abundance of cheese, black pepper and, if you so desire, greens as well.
In early March 2020, I signed a contract to write my third cookbook because it felt like just the right moment: calm, unfrenzied, kids happy settled in school and activities… stop laughing. M…
A shout-from-the-rooftops, last-recipe-you’ll-ever-need-for chicken curry.
In early March 2020, I signed a contract to write my third cookbook because it felt like just the right moment: calm, unfrenzied, kids happy settled in school and activities… stop laughing. M…
Eggs in tomato sauce get a visit from the fiery puttanesca fairies in the 15-minute meal you’re definitely going to want to eat again tomorrow, so go ahead and make double of the sauce.
My go-to meatballs are one-bowl, one-pot, frying-free and have so much flavor, they work as a standalone dish, you know, with a side of salad.
These okonomiyaki are heavy on vegetables, light on batter, charred at the edges and tender in the center. We like them with a tangy barbecue-like sauce and toasted sesame seeds.
The greenest thing I know how to make is also the most delicious. It’s a celebration of roasted garlic butter and fresh greens, tangled with spaghetti and it’s the kind of recipe we mad…
Puttanesca is spicy and bright and, best of all, a throw-together, quick to make dish from pantry ingredients, absolutely perfect for a weekday night.
Vegetable, bean, and cheese tacos, stacked like a lasagna and sliced like a cake are always a good idea.
Every day, Deb Perelman invites more than a million people into the sun-soaked kitchen of her New York City apartment. Of course, those people aren’t huddled next to her—they’re the dedicated followers of her cooking blog, Smitten Kitchen. Photos of homemade Fig Newtons, sesame seed-sprinkled breakfast buns, cream of mushroom soup and cheesy baked pasta are a sampling of her Instagram posts. These tempting dishes aren’t just made to feed the camera and her followers, they’re the real meals Deb
These four-ingredient flatbread crackers are my forever favorite (now with new photos and streamlined directions), and they keep so well.
I bet it’s been way too long since you last had eggs poached in a spicy tomato sauce, showered with feta and parsley.
A sunny, simple, lemony Italian tea cake with the most incredible texture — firm and almost crunchy at the edges, rich and plush within. The glaze, applied directly onto the hot cake, makes i…
A love letter to homemade ricotta and my favorite way to serve it in the summer, that is with whatever vegetables and bread look good, grilled. It’s great for potlucks, host gifts, and itR…
Pot pies are a self-contained meal in a warm, filling and even-better-than-you-remember-them package.
A swirly assembly of buttery, crisp pastry rosettes in a vanilla-flecked custard that is way simpler to make than it looks. Perfect for brunch, lunch, or dessert.
I have a new, colossal Food Network crush on Secrets of a Restaurant Chef and the first time I saw the show, I completely forgot every food personal crush that had come before. “Ina Garten wh…
An inhalable clean-out-the-fridge roasted cauliflower salad that has charred scallion segments, salted pistachios, chopped dates, and a sharp lemon dressing.
You're going to want to make every single recipe she mentions.
Not just a cake but a palette — pretty much any flavor combination you can dream up works here.
A layered open book of a cinnamon sugar scone makes your kitchen smell like absolute bliss. These can be made in a single bowl, quite quickly.
A hearty, spiced morning glory muffin reformatted as a one-bowl breakfast cake that will also make your kitchen smell spectacular.
This omelet is angling to be your holiday brunch centerpiece. The ingredients are simple, the process is quick, but the presentation is gorgeous enough for a fancy table.
The simplest way to make spaghetti al limone is also my favorite, enlisting an uncooked sauce, but no cream, butter, or other clutter.
