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[ad_1] Some ideas to further branch out the flavor here: brown the butter before adding the pasta; add minced garlic to the butter and cook it until just barely golden at the edges; minced fresh parsley, chives, or basil on top; crushed salted pistachios, thinly sliced scallions, grated parmesan or …

[ad_1] 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 …

[ad_1] 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, …

[ad_1] 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 …

[ad_1] 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 …

[ad_1] 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 …

[ad_1] 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 …

[ad_1] 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 …

[ad_1] 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 …

[ad_1] 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 …