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