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corn cacio e pepe – smitten kitchen

This recipe is adapted from my 2018 Foolproof Cacio e Pepe, which uses a technique from the chef of Flavio Al Velavevodetto in Rome, which I learned via tour guide Elizabeth Minchilli. To understand why starting with a cold sauce works, read the 2018 headnote. You can watch me make …

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raspberry streusel muffins – smitten kitchen

Once upon a time, I spent approximately a whole summer making blueberry muffins, gripped with an obsession (that would be worrisome anywhere but this page) to make what I hoped would be the last blueberry muffin recipe we’d ever need. You’d think after all that that the path to these …

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flaky chocolate cake – smitten kitchen

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 …

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sliced egg sandwich – smitten kitchen

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 …

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easy strawberry lemonade – smitten kitchen

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, …

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smashed chicken meatball sliders – smitten kitchen

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 …

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hash brown patties – smitten kitchen

[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 …

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