Deb Perelman’s blog is constant recipe inspiration, from cakes to breads to stovetop mac and cheese
You're going to want to make every single recipe she mentions.
Deb Perelman's smart tricks make this egg salad special.
Bid adieu to dry, beleaguered, underwhelming brisket forever — we find that this technique never fails.
It’s been 17 years since the launch of her popular food blog, Smitten Kitchen, and her two bestselling cookbooks are now essential reading for home cooks. And yet, Deb Perelman is still on her quest for the best version of the dish she knows we want to eat. She calls it “the one.” You know, the ultimate recipe for a favorite dish that’s as simple as it can be, never fails, and tastes sublime.
A flourless, dairy-optional carrot cake that’s hearty, spiced, and perfect for the holidays.
Chicken marsala, in meatball form, with plenty of creamy gravy.
I bet it’s been way too long since you last had eggs poached in a spicy tomato sauce, showered with feta and parsley.
It makes all the difference.
Cabbage cooked slowly in salty buttery chicken drippings until charred at the edges and caramelized throughout is the real star of this deeply cozy and rewarding three-ingredient roast chicken.
A shout-from-the-rooftops, last-recipe-you’ll-ever-need-for chicken curry.
The most cozy, comforting fall dish: the ingredient list is short, the chicken tender, the rice flavorful, the leftovers reheat phenomenally, and it’s budget-friendly.
An unholy, resistance-melting aroma of melted, bubbling cheese emanating from a lightweight custard that’s burnished and nearly crisp on top.
Around here, these meatballs check all boxes: perfect party food, easy dinner, plus a kid-and-adult favorite.
Everything great about carrot cake, right down to the sweetened cream cheese dollop, formatted as pancakes.
My friend makes the most incredible chocolate cake and I bet she regrets ever giving me the recipe because I couldn’t resist fiddling with it: richer and more decadent. I regret nothing.
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 »
Deb Perelman's smart tricks make this egg salad special.
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.
A chopped salad with all of the fixings of a great Italian sub, but tweakable too — use what you like; skip what you don’t.
A hearty, spiced morning glory muffin reformatted as a one-bowl breakfast cake that will also make your kitchen smell spectacular.
Six ingredients, one bowl, and with a rich plushness to the crumb I thought was heretofore impossible in any cake, vegan or other. This dairy-free, egg-free coconut cake is magic.
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 surprising win in the Dinners For Everyone category, a classic cobb lets everyone at my table assemble their salads exactly the way they want it.
A tender, stretchy, yeast-free flatbread that gently puffs with an inner accordion of layers.
Unquestionably the best chana masala I have ever made, a hint of sour transforms the whole dish.
This piña colada-meets-mojito ode to the craft mocktail is perfectly refreshing and tastes anything but abstemious.
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…
Cabbage cooked slowly in salty buttery chicken drippings until charred at the edges and caramelized throughout is the real star of this deeply cozy and rewarding three-ingredient roast chicken.
Sure, we’re a couple days late on these this year, but I couldn’t let Purim weekend (see how I added two days to the holiday there? Brilliant) pass without one more chapter in my annual…
Deb Perelman's smart tricks make this egg salad special.
Basically a massive hash brown profoundly crispy edges that goes well with with everything from eggs to brisket.
The best beef stew we’ve ever had. This is just the weekend luxury for you.
This Viennese Cucumber Salad is gently pickled and super refreshing.
It makes all the difference.
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…
My favorite blueberry muffins are tall, almost equal parts berry and muffin, and have the crunchiest bronzed lid on top, perfect for lifting off in a satisfying shell and swiping with salted butter…
Crisp, buttery, and marbled hamantaschen, triangular filled cookies for the Jewish holiday of Purim, or for everyone who knows how amazing little chocolate-vanilla cheesecake cookies will be. The r…
A quick, straightforward recipe for a reliably billowy oven pancake that can be finished sweet or savory.
Caramelized onions, peppery arugula, and a creamy-sharp dressing make this steak sandwich our favorite.
Put down that box mix! This is the only recipe you’ll ever need for perfect-every-time matzo ball soup that your local deli could only dream of.
Meet my fixation sandwich, a humble sliced egg on a butter-toasted challah roll with a sharp creamy dijon-horseradish spread, a layer of crunch or pickle, and a heap of arugula.
These zucchini latkes are the first potato pancake I ever published and they’re as good as ever — especially with a squeeze of lemon juice on top and a dollop of garlicky sour cream.
Bid adieu to dry, beleaguered, underwhelming brisket forever — we find that this technique never fails.
Rugelach are blissful flaky pastry-like cookies wound with jam, nuts, and chocolate if you wish and a whiff of cinnamon sugar.
This version of homemade English muffins is easy to fit into your weekend baking schedule. They're faster than other yeasted recipes that require an overnight starter or long initial rise but still have all the nooks and crannies you're looking for, thanks to bread flour. It does take a bit of time to slowly dry-fry these muffins in order to give them their signature crisp crust and moist interior, the process isn't difficult. And the result is out of this world.
Each month I’m highlighting a different non-Ina cookbook – these can be old favorites, classics I need to try, or new books I’m excited about. I’ll make at least one recipe from each chapter of the book to get an overall flavor of each. For the month of June, the book is Deb Perelman's The
Cabbage cooked slowly in salty buttery chicken drippings until charred at the edges and caramelized throughout is the real star of this deeply cozy and rewarding three-ingredient roast chicken.
Rugelach are blissful flaky pastry-like cookies wound with jam, nuts, and chocolate if you wish and a whiff of cinnamon sugar.
