Home Recipes

When I was in high school and we were finally allowed to go off-grounds for lunch, we often went to a local deli where my friends would get various sandwiches with turkey, salami, ham, or all of the above, plus, lettuce, tomato, onions, vinegar and oil and I, a vegetarian …

It’s a gorgeous spring week in New York City, the windows are wide open, and before I find it impossible to resist the siren call of a full shift to picnic–summer-beach-fresh-everything mode (with some ice cream/pie/cookie breaks, naturally) I wanted to tell you about one last easy weeknight pandemic-era favorite: …

A few notes: 1. This is a very soft and sticky dough. There is a 100% chance that when you mix it, you’ll say “no way, Deb, this is a mistake.” It is not a mistake. In the fridge, the butter will firm and the dough will stiffen, making it …

quick, easy salsa – smitten kitchen Skip to content I had a very good reason for making this, in fact, the very best reason, the only reason I ever really want to cook anything on busy weeks with no other gravitas-adding forces at play: I wanted it. Last week I …

You can flavor these any way you crave — I use 1 teaspoon vanilla bean paste, extract would work too, as would lemon, orange or another citrus zest, almond extract, and more. I can’t wait to see what you come up with. To use granulated, superfine, or caster sugar instead …

Of course you can use a storebought pie crust instead — the unroll and bake ones are the way to go here — but I promise this dough is so easy, you’ll be glad you tried it. Puffed pastry can work too, but won’t hold pleats so you’ll want to …

Below are the vegetables I used, but feel free to use what you have for all or some. Chinese broccoli or other greens would be great here, or shredded cabbage. Thinly sliced mushrooms, too. Dried (or fresh) thin egg noodles will crisp up best for chow mein, but if you’re …

Listen, it wouldn’t be a Smitten Kitchen recipe without at least one dose of do-as-I-say-not-as-I-show in these photos, but today, as a treat, there are two: I tested these with different potatoes including the more traditional Russets (shown here) and while they’re all great, I vastly prefer these with creamier …

I know, I know: We’re still in a global pandemic. It’s no time for party-sized cakes. Passover is in three days and those who celebrate it don’t want to be tempted by forbidden baked goods. But it had been so long since I’d made a towering and abundantly festive layer …

1 1/4 to 1/2 pounds boneless, skinless chicken thighs Kosher salt Freshly ground black pepper Additional seasoning (optional) such as garlic or onion powder or a spice blend 1 large egg 1 1/2 cups plain breadcrumbs, either homemade (see above for instructions) or panko-style Oil for frying (see above for …