French onion baked lentils and farro are my dream winter hibernation dish, tasting so precisely like french onion soup, blistered broiled gruyere on top and all, that we find it impossible to tire …
You're going to want to make every single recipe she mentions.
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.
I'll be making this again and again.
PinterestFacebookYummlyTwitterEmail Just as I came to terms with my least brilliant idea {beginning a juice cleanse on a Friday}, I texted a friend that just had a baby offering to bring his new family something baked. Mixing whole lemons with sugar and butter was borderline torture. But it gave me something to do. And even...Read More »
Bid adieu to dry, beleaguered, underwhelming brisket forever — we find that this technique never fails.
Chicken marsala, in meatball form, with plenty of creamy gravy.
Cut into thin threads and tossed with vinegar-soaked golden raisins, sharp cheese, toasted walnuts and crispy breadcrumbs, I could eat a mile of this kale.
A hearty, spiced morning glory muffin reformatted as a one-bowl breakfast cake that will also make your kitchen smell spectacular.
It makes all the difference.
Deb Perelman's smart tricks make this egg salad special.
Nestle the apricots into the pistachio filling atop the simple crust and prepare to think about no other baked goods for the rest of the summer.
These 5-ingredient one-bowl peanut butter cookies have no flour or butter and yet are still the best I’ve ever had.
Chocolate peanut butter cup cookies, my way: the chocolate is really intense, the peanut butter a little salty, and they’re here to make our weekend baking dreams come true.
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.
Unquestionably the best chana masala I have ever made, a hint of sour transforms the whole dish.
“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…
It’s loaded with chocolate and rosemary—but no butter.
Deb Perelman’s blog is constant recipe inspiration, from cakes to breads to stovetop mac and cheese
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...
What salad isn't improved by crispy cheese and candied nuts?
Vegetable, bean, and cheese tacos, stacked like a lasagna and sliced like a cake are always a good idea.
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 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.
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…
These are the perfect snickerdoodles, slightly cakey, crackly surface-d, and just enough cinnamon to make your home smell like the best place on earth to be.
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…
My favorite lentil salad is one part salsa, one part lentils, plus tomatoes, avocado, and hot sauce. It’s a dream of a lunch scooped up with tortilla chips.
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.
A recipe for the cover dish of Smitten Kitchen Every Day, which has deeply bronzed and crisp edges and a baked-just-so center, infused with salty cheese and a warming kick of pepper, and a very fam…
A bodega-style egg-and-cheese sandwich I make at home that’s dead simple and takes approximately 3 minutes to make, while promising that the cheese inside will always be melty and spectacular…
Crisp-edged, fudgy-centered peanut butter swirled brownies 100% guaranteed to improve all the days they last.
The lightweight, semi-collapsed disc of cognac-kissed dark chocolate I nominate to be your backpocket decadent cake for small but fancy times.
A three-tiered chocolate pavlova with crackly edges and pillowy centers, plus an unforgettable raspberry curd, drizzle of chocolate sauce, whipped cream, fresh raspberries, and a dusting of sugar h…
Crisp outside and pillowy within meringues, puddled with lemon curd and finished with a dollop of whipped cream, look a bit like sun emerging from behind the clouds.
A shout-from-the-rooftops, last-recipe-you’ll-ever-need-for chicken curry.
The pistachio cake of my dreams is absolutely green with pistachio intensity, uncluttered by many extraneous flavors, and requires no prepared paste, multiple bowls or finicky steps. It’s tha…
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 tender, stretchy, yeast-free flatbread that gently puffs with an inner accordion of layers.
A hearty, spiced morning glory muffin reformatted as a one-bowl breakfast cake that will also make your kitchen smell spectacular.
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.
A deeply chocolaty, fluffy and perfect one-bowl cake that just happens to be dairy- and egg-free. I like the subtle, earthier quality olive oil imparts in chocolate, especially when flecked with se…
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.
Basically a massive hash brown profoundly crispy edges that goes well with with everything from eggs to brisket.
Last year, when I made that dud of a clementine clafoutis a whole bunch of you brought Nigella Lawson’s Clementine Cake to my attention. But, by that point in the winter I was tired of clemen…
Old-school from-scratch chocolate pudding fixes almost anything, no, everything.
Onion soup is one of my favorite foods on earth; it’s inexpensive, easy to shop for, and requires no cheffy tricks to make an impossibly good, cozy bowl.
This piña colada-meets-mojito ode to the craft mocktail is perfectly refreshing and tastes anything but abstemious.
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.
