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apple dumplings – smitten kitchen

The Smitten Kitchen Cookbook, my first cookbook, turns 10 years old in a few weeks, and inside it is what I call one of the best summer desserts I’ve ever made, peach dumplings with bourbon hard sauce. These were a whim that occured to me one morning before dawn when …

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eggplant involtini – smitten kitchen

From Alexandra Stafford — who I hope you follow, as you will be so inspired, too — I ended up adding lemon zest to the filling and finishing the dish with lemon juice. I absolutely love it here but if you’re not into lemon, you can skip it. If you …

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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 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 …

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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 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, …

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