green angel hair with garlic butter + smitten kitchen keepers is here! – smitten kitchen
Today my third cookbook, Smitten Kitchen Keepers, comes out and thank goodness, because it’s been impossibly hard to keep it...
smitten
eggplant involtini – smitten kitchen
From Alexandra Stafford — who I hope you follow, as you will be so inspired, too — I ended up...
turkey pesto meatballs and orecchiette – smitten kitchen
If you use a bouillon base for broth, such as Better Than Bouillon, you could replace the 2 cups of...
plum and cream scone cobbler – smitten kitchen
You can use any kind of ripe stone fruit here — I love this with peaches, cherries, apricots, or a...
buttered noodles for frances – smitten kitchen
Some ideas to further branch out the flavor here: brown the butter before adding the pasta; add minced garlic to...
apple and cheddar crisp salad – smitten kitchen
This will make almost double the crispy stuff you need for this salad, but I think you’ll be glad...
corn butter farro – smitten kitchen
The single thing I need you to promise me is that you will season this well at each stage with...
grilled nectarines with gorgonzola and hazelnuts – smitten kitchen
This recipe is a vibe, not a prescription. Feel free to use peaches, plums, or another firm-ripe stone fruit here....
apple dumplings – smitten kitchen
The Smitten Kitchen Cookbook, my first cookbook, turns 10 years old in a few weeks, and inside it is what...
focaccia onion board – smitten kitchen
Make the dough: In a massive bowl, incorporate the flour, 1 teaspoon kosher salt, and instant yeast. Add the drinking...
