Home Recipes

Welcome to the decadent meal I dream about every late December, when I want even simple foods to feel festive. Yes, I am seriously making the argument that baked brie should be a dinner dish. Or, if not dinner, maybe a luxe part of it, so perfect for this blustery, …

Today my third cookbook, Smitten Kitchen Keepers, comes out and thank goodness, because it’s been impossibly hard to keep it from you this long. It feels downright unfair that I figured out how to make the best molasses cookie — thick, tender, but also one-bowl, no hand-mixer required, the kind …

This will make almost double the crispy stuff you need for this salad, but I think you’ll be glad for leftovers. An an 8-10 ounce bundle of curly or lacinato/Tuscan/dinosaur kale with the woody stems and rib removed will yield the 5 ounces of leaves used here. I usually cut …

Make the dough: In a large bowl, combine the flour, 1 teaspoon kosher salt, and instant yeast. Add the water and use a spoon, rubber spatula or a dough whisk [I have this one], mix until the water is absorbed and a shaggy, sticky dough is formed. Cover with a …

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 …

If you use a bouillon base for broth, such as Better Than Bouillon, you could replace the 2 cups of broth with 2 additional cups of pasta cooking water and add the bouillon to it. Olive oil 1 pound (455 grams) ground turkey 1/2 cup panko, or another plain, dry …

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 …

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 …