Think someone else may like this? Share the love! If you’re familiar with our Buddha Bowl recipes, you know how quick, cheap, easy and healthy they can be! They make for great lunches and you can even incorporate leftovers in new and innovative ways, allowing you to save time and …

The single thing I need you to promise me is that you will season this well at each stage with salt, black pepper, and red pepper flakes too if you’d like more of a kick. When an ingredient list is short, the correct level of seasoning will make an even …

This recipe is a vibe, not a prescription. Feel free to use peaches, plums, or another firm-ripe stone fruit here. I used Danish blue cheese instead of gorgonzola, because it’s what I had. Use feta, perhaps, if you don’t like goat cheese, or you could even grill some halloumi alongside …

Think someone else may like this? Share the love! Prices are sky-high these days and it seems our money just doesn’t go as far as it once did. It’s no wonder so many of us are looking for ways to cut costs. One would think a person couldn’t be consistently …

Some ideas to further branch out the flavor here: brown the butter before adding the pasta; add minced garlic to the butter and cook it until just barely golden at the edges; minced fresh parsley, chives, or basil on top; crushed salted pistachios, thinly sliced scallions, grated parmesan or pecorino, …

You can use any kind of ripe stone fruit here — I love this with peaches, cherries, apricots, or a mix thereof. Just swap by weight. The sugar level is listed as a range and I want to be absolutely clear that if you use only 1/2 cup, you will …

Is July the most lethargic cooking month? I don’t mean this in a bad way. I know in our productivity-fixated culture (“so busy, crazy busy”) we balk at praising apathy but what if we leaned into it instead? It’s hot. The days are long. If midsummer demands some laziness, some …

Letter of recommendation: Make ricotta this summer. I was originally going to write “Ditch the burrata and make some ricotta this summer,” but neither wish to besmirch burrata nor do I plan to go tomato season without it. Should a burrata tree (it grows on trees, or must based on …

For a more stable cake, you could cut the 9×13 cake in half the short way. But where’s the fun in that? Heat oven: To 350°F (175°C). Line the bottom and sides of a 9×13-inch cake pan with parchment, and coat it lightly with nonstick cooking spray, as I find …

I am very excited* to announce the opening day of what we call slaw season at the Smitten Kitchen. There is nothing better than a crunchy, lettuce-free, wilt-resistant salad in the summer, and I don’t just mean cabbage swimming in mayo. It could be broccoli or cauliflower, vegetables fine and …