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You can use any kind of ripe stone fruit here — I love this with peaches, cherries, apricots, or a mix thereof. Just swap by weight. The sugar level is listed as a range and I want to be absolutely clear that if you use only 1/2 cup, you will …

Is July the most lethargic cooking month? I don’t mean this in a bad way. I know in our productivity-fixated culture (“so busy, crazy busy”) we balk at praising apathy but what if we leaned into it instead? It’s hot. The days are long. If midsummer demands some laziness, some …

Letter of recommendation: Make ricotta this summer. I was originally going to write “Ditch the burrata and make some ricotta this summer,” but neither wish to besmirch burrata nor do I plan to go tomato season without it. Should a burrata tree (it grows on trees, or must based on …

For a more stable cake, you could cut the 9×13 cake in half the short way. But where’s the fun in that? Heat oven: To 350°F (175°C). Line the bottom and sides of a 9×13-inch cake pan with parchment, and coat it lightly with nonstick cooking spray, as I find …

I am very excited* to announce the opening day of what we call slaw season at the Smitten Kitchen. There is nothing better than a crunchy, lettuce-free, wilt-resistant salad in the summer, and I don’t just mean cabbage swimming in mayo. It could be broccoli or cauliflower, vegetables fine and …

There is a lot of ingredient flexibility here, too. You can use any oil you like to bake with or butter. You can use non-dairy milk, or even coffee or water for the milk. You can use a thicker Greek yogurt or a “regular” one, though I prefer the latter …

In early March 2020, I signed a contract to write my third cookbook because it felt like just the right moment: calm, unfrenzied, kids happy settled in school and activities… stop laughing. My timing is impeccable. But, there’s nothing like a tremendous amount of time at home with an almost …

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 …