Earlier this summer, I made what I thought was just a dinner salad that turned out to be my new favorite dinner salad of all time and it was literally all I could talk about for the next few weeks. Incessantly. Insufferably. I didn’t even wait to ask if you’re …

I know we’re in the midst of the nth heatwave of the summer and the idea of eating anything but a bowl of cold cherries or, worse, something that requires you turn your oven on sounds about as unappealing as that curiously empty subway car [that definitely has no a/c …

1/4 cup golden raisins 1/4 cup white wine vinegar, warmed 2 tablespoons minced shallot 1 1/4 to 1 1/2 pounds fresh summer peas, such as sugar snaps, snow peas, shelling peas, and/or favas Kosher salt 1/2 teaspoon smooth dijon mustard (optional) 3 to 4 tablespoons olive oil Red pepper flakes …

sliced egg sandwich – smitten kitchen Skip to content When things are quiet around here, one of two things are usually happening: I’m busy with a side project or traveling far from the physical Smitten Kitchen. Or, I’m really obsessed with eating something that I don’t expect to interest anyone …

easy strawberry lemonade – smitten kitchen Skip to content I would like to make clear from the outset that I do not think we, this site, or even the internet necessarily needs a new recipe for lemonade. I’ve covered lemonade that’s picnic pink (with any berry you like), with watermelon, …

Prepare the meatballs: Combine chicken, crumbs, milk, garlic, half the green onions, the paprika, salt, pepper, and egg in a large bowl with a fork, mixing until just combined. Transfer bowl to fridge while you prepare the slaw. Make the slaw: Whisk buttermilk, mayo, cider vinegar, sugar, and remaining half …

[Shown in these photos is a 1.5-pound batch, making 6 large patties. This recipe is easily scaled up and down, as needed.] 1 pound russet potato(es), peeled, and cut into 1-inch chunks Salt 1 tablespoon potato starch Neutral, high-heat oil for frying Cook your potatoes: Place potato chunks in a …

Merely three weeks ago, I lamented the mediocrity and afterthought-ness of most meatless entrees, so often cobbled together from sides of other dishes. Because I love a plot twist, it seems only right that this week I tell you about my favorite salad which happens to be — you guessed …

Make the cake: Heat your oven to 325°F (160°C). Coat a 9-inch round (or 8-inch square) cake pan with nonstick spray and line the bottom with parchment paper. Set side. Places the eggs and 1 cup brown sugar in the bowl of an electric mixer and whisk at medium-high speed …

Make the filling: Heat your largest skillet or sauté pan over medium-high heat. Once hot, add oil, and once the oil is hot, add the onion, garlic, jalapeño, and bell pepper and cook until the the ingredients begin to soften, 3 to 4 minutes. Add the cumin, smaller amount of …