banana cream pie – smitten kitchen

Make crust: Heat oven to 350°F. Combine cookie crumbs and salt in a medium bowl and stir until mixed. Add butter and stir until crumbs are evenly coated. Press crumbs into the bottom and up the sides of a standard 9-inch pie dish. I like to use the outer edge …

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castle breakfast – smitten kitchen

Every Saturday morning, which is blissfully later each year that my children have grown old enough to fend for themselves for a couple hours, we stumble out of bed and do these exact things in this exact order: Make Americanos in the Moka pot. Hard-boil several eggs and plunge them …

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crispy cabbage and cauliflower salad – smitten kitchen

[*] Vegetables 1/2 pound savoy cabbage (from half a small head) 1/2 pound cauliflower (from half a small head) Olive oil 1/2 teaspoon kosher salt Freshly ground black pepper and/or red pepper flakes Dressing 1 garlic clove, minced 2 tablespoons lemon juice 2 tablespoons well-stirred tahini 1 tablespoon olive oil …

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sweetheart sablés

Every so often, I try to do responsible things like Plan Ahead to reap the rewards that should come with it like A Calm and Unfrazzled Week and I fail almost 100% of the time in the service of Something More Fun I Just Thought Of. Crispy salad? Castle breakfast? …

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lemon sorbet – smitten kitchen

lemon sorbet – smitten kitchen Skip to content I realize that in a week where the most public spaces part sludge, part abyss, you might not have frozen desserts on your mind, but I cannot hide what we are: year-round ice cream people. Maybe it’s just the peculiarity of a …

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