Note: This makes a lot! We end up eating it for at least two days. When we run out of chips, we end up scooping it onto small flour tortillas, closing the taco to dip to taco loop, you could say. You could make half the dish in a 2-quart …
Read More »steamed artichokes – smitten kitchen
Each of the preparation steps is shown in the photos above so please check them for visual guidance. 2 to 3 full-sized fresh artichokes 1 to 2 lemons, halved Salt, freshly ground black pepper A big pat of butter (optional) A few garlic cloves, halved lengthwise (optional) Mayonnaise, for dipping …
Read More »spinach and artichoke pan pizza – smitten kitchen
This pizza dough is adapted from a focaccia dough, and my favorite comes from Alexandra Stafford. I wrote about the focaccia in her first book in 2018. Guess what? Next Tuesday, her second cookbook, Pizza Night, comes out and it’s all about pizza — pizza for home cooks without special …
Read More »new york crumb cake – smitten kitchen
Crumbs 10 tablespoons (140 grams) unsalted butter, melted 1/2 cup (110 grams) dark brown sugar 1/4 cup (50 grams) granulated sugar 1 1/4 teaspoon ground cinnamon 1/4 teaspoon kosher salt 1 2/3 cups (215 grams) all-purpose flour Cake 6 tablespoons (85 grams) unsalted butter, softened 1/2 cup (100 grams) granulated …
Read More »turkey meatloaf for skeptics – smitten kitchen
Note: This is a small-sized meatloaf, and it works for my family of four. It doubles easily, either as two small loaves (baking time the same) or one larger, freeform loaf that will take between 60 and 70 minutes in the oven. Meatloaf 1 medium yellow onion, roughly chopped 1 …
Read More »weeknight tomato soup – smitten kitchen
While this is not the Smitten Kitchen’s only tomato soup — there’s one with roasted summer tomatoes capped with an open-faced grilled cheese sandwich in the archives, and further back, a classic cream of tomato soup adapted from Cook’s Illustrated — neither are this: a seasonless tomato soup I can …
Read More »chocolate raspberry pavlova stack – smitten kitchen
Definitely read this recipe through before starting, especially what can and cannot be made ahead, listed at the end, before you start. While I’ve simplified it in every way that such a wobbling, centerpiece of a dessert can be without compromising what it is, please, let this be an indulgence …
Read More »crispy potatoes with mushrooms – smitten kitchen
I’m using fingerlings and cremini mushrooms from the Union Square Greenmarket, lucky me, but I usually make this with yukon gold potatoes and any mix of mushrooms that looks good at the store. Potatoes 1 1/2 pounds (680 grams) Yukon gold potatoes, peeled if you wish, cut into 1/4-inch slices …
Read More »french onion baked lentils and farro – smitten kitchen
This dish was inspired by a message from an Elizabeth from Oakland, CA, I am so grateful for. She said she got some guidance from Ali Slagle’s Baked Farro With Lentils, Tomato and Feta, so a hat tip goes there too! 2 pounds yellow onions (4 large or 5 medium) …
Read More »rolled spinach omelet – smitten kitchen
A frequently asked question I get about *all of this* (waves hands in the general direction of the internet/air) is where I get my inspiration from. And almost without fail, I will say “not here.” No offense to this space we’ve created, but inspiration hits when I’m not pressed to …
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