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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 …

This week many of us are coming up on the anniversary of all sorts of things we had little idea would define the year ahead. I remember saying things like “these masks are really expensive but they’re all that’s available, should I buy them?” (yes, Deb, and also some flour) …

If you’re using a food processor or stand mixer to make the cookie dough, you can leave your butter cold. If you’re using a hand mixer, room temperature is best. For the cream cheese, room temperature is easier to mix but do know that I forget to warm it up …

Note: 1/2 cup tomato paste is 2/3 of a 6-ounce can or all of a 4.5-ounce tube. 1 pound dried rigatoni Kosher salt 1 tablespoon olive oil 1 tablespoon unsalted butter 1 large or 2 small shallots, minced Red pepper flakes, to taste 3 medium garlic cloves, minced 1/2 cup …

baked feta with tomatoes and chickpeas – smitten kitchen Skip to content Listen, this will surprise nobody at all, but I am not trendy. I am deeply uncool and I prefer it this way. It puts expectations right where they belong — low; no, lower, please. But I am not …

plush confetti cupcakes – smitten kitchen Skip to content Nobody needs my dedication to butter, milk, buttermilk, cream, crème fraîche, sour cream, or eggs clarified here; we all know I get a little twitchy when the fridge is low on any. These vegan cupcakes are not an abnegation of anything, …

I always save parmesan rinds because they provide an amazing boost in simple bean soups, minestrones, and even vegetable broths. You can freeze them almost forever. If you don’t have any saved — but you promise to going forward, right? — I’ve found that most stores that sell grated parmesan …

Last week was a Lot. I ventured into it buzzing with adorably ambitious New Year’s intentions to, like, get things done, and spent most of it glued to a screen, furious and frustrated. As I mentioned in this morning’s newsletter, I’ve often felt that January is a blur and this …

Despite my deep affection for cheese, to the point that one of my favorite things to do on a New York City weekend is to dip into Murray’s and treat us to something crumbly or aged or rich and runny, I don’t love cheese plates. It feels really good to …

I use half brandy and half bourbon here, but any combination or single type will work. I’m usually a purist about eggnog (no vanilla or cinnamon, just nutmeg) but added a both here, just for a little extra festive aroma. I prefer my ‘nog barely sweet, but feel free to …