The recipe is shown here with 1 pound cremini mushrooms — the size bag I buy them in — but it’s actually really nice with 1.5 pounds too, if you’ve got it. Use any kind of mushrooms you like, or a mix, just slice them thin and season them well. …

snacky asparagus – smitten kitchen Skip to content You are fully invited to roll your eyes at the simplicity of this recipe. It’s not even a recipe. It’s more like a plating, a way of getting asparagus from market to table that I’ve been hooked on for over a year. …

Cook the onions: Heat a large frying pan with a lid to medium-high heat. Once hot, add 3 tablespoons of schmaltz. Once it has heat, add the onions and toss them in the fat to evenly coat, cooking them for one minute. Cover the pan and reduce the heat to …

I don’t trust anyone who doesn’t like lemon curd. You, in turn, might choose not to trust anyone who makes bold, sweeping, and questionably necessary proclamations, but if I were to pick a completely superfluous soapbox to stand on, it’s currently this. Everyone loves lemon curd. The only thing better …