baked potatoes with crispy broccoli and bacon – smitten kitchen Skip to content Unless you’re living your life better than…
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crunchy brown butter baked carrots – smitten kitchen
This is a relatively small side dish, but you can absolutely double or triple it in a larger dish. 1…
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pumpkin basque cheesecake – smitten kitchen
If you’re mixing this in a food processor, cold cream cheese is fine. If you’re using a handmixer or stand…
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winter cabbage salad with mandarins and cashews – smitten kitchen
Sumac is a dark red and slightly sour tasting spice I love keeping around for salads. Burlap and Barrel makes…
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simple crispy pan pizza – smitten kitchen
No big ovenproof skillet? We regularly make this in a 9×13-inch pan: same baking time, same servings. Crust2 cups (260…
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miso chicken and rice – smitten kitchen
I’d say this safely serves 3 people but if you’ve got other food on the table — we always make…
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banana chocolate chip cake – smitten kitchen
Cake3 large eggs, separated½ cup (4 ounces or 115 grams) unsalted butter, at room temperature1½ cups (300 grams) granulated sugar1½…
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black bean confetti salad 2.0 – smitten kitchen
I was in Paris* last week — no, I cannot believe I get to utter sentences like that so casually,…
Read MoreClassic Risotto
This is the first risotto you should learn to make. Simple enough to focus on technique, and delicious enough to…
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braised leeks and lentils with arugula and yogurt – smitten kitchen
Heat your oven: To 350°F (175°C). Prepare your leeks: Leeks are notoriously sandy. First, lop off any parts of each…
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