Category: Home Kitchen

Every September, I step up onto my soapbox to report for my self-appointed duty — one part desperate, one part cantankerous — to remind us that summer isn’t over yet.

This is a towering brick of a 2.5-pound zucchini bread, easily 1.5x of most standard recipes, so please don’t balk at the oil or sugar levels — they’re all to

What did we get up to while our kids’ time away overlapped for two weeks this summer? Did we go on vacation? Did we party every night? The truth is

Make the cookies: Heat oven to 350°F (175°C) degrees and line two 8-inch round cake pans with rounds of parchment paper. Coat the exposed sides with butter or nonstick spray.

Prepare the dough: In a large bowl, whisk together the flour, salt, and yeast. Add water and 1 tablespoon of the olive oil and use a spoon or dough whisk

Psst: You really don’t need a recipe for this but I’m sharing the proportions I used, loosely. I photographed a small plate of it with just half of everything. You’ll

This is a riff on my favorite Peanut Sesame Noodles so check it out if you’re looking for more of a big meal. This is just for you, or for

A few years ago, Alex and I started batching cocktails and keeping them in the freezer. Batching may sound fancy and professional but at most we were participating in rudimentary

Until recently, I was fairly ambivalent about one-pan pasta recipes. I appreciate them in a pinch [here’s a longtime favorite; and this is my total comfort food], but I sometimes

Why three servings, Deb? I know it’s an odd number. But it’s half a dozen eggs and a standard 6-pack of English muffins, so it’s easily doubled. Plus, I don’t

The challah makes an airy, rich, and gently sweet french toast with crisp edges and a custardy interior. The toppings make this cancel-your-brunch-reservations-and-stay-home worthy. Berry sauce 2 cups (10 ounces)

Note: Delightfully (to me and perhaps to you, too), this works best with green cabbage, that inexpensive, sturdy workhorse you can find everywhere and often in the back of my

Heat your oven: To 350°F (175°C). Prepare your brisket: Place your total measured amount of salt [see Note] in a small bowl. Trim your brisket, if necessary, so that only

Note: If your mozzarella seems wet or comes in water, drain it on paper towels for a while before grating it so the final dish doesn’t become too watery. Gluten-free:

Crust 1 cup plus 2 tablespoons (150 grams) all-purpose flour 1/2 teaspoon kosher salt 1/3 cup (40 grams) powdered sugar or 1/4 cup (50 grams) granulated sugar 1/2 cup (4

Heat oven: To 375°F. Prepare leeks: Trim off the root ends of the leeks and split each leek lengthwise. Slice white and light green parts 1/4-inch-thick. Place sliced leeks in

Very key here is the size of your loaf pan because this will fill out every speck of it before it is done. Mine holds 6 liquid cups (or 1420

Why matzo meal? If you grew up with matzo ball soup, you might like the familiar flavor (and I’m convinced extra buoyancy) from using it, but don’t worry, breadcrumbs work

I realize, after 18 years as a part of it, that the rules of the food internet in the week before the American cooking superbowl we call Thanksgiving dictate that

Heat oven: To 375°F (190°C). Toast the crumbs: In a 10-inch ovenproof skillet (I’m using this one), melt 2 tablespoons of the butter over medium heat and add the breadcrumbs.

Confession time! As someone with more opinions than I can fit in three cookbooks, one audiobook, and even 18 years of archives on this website, sometimes when I want to

“I was looking for a simple roasted carrot recipe on your site and couldn’t find one,” a friend told me a month ago and I immediately put “simple roasted carrot

These aren’t quite a match for Drummond’s rolls — my measurements are a little different, there’s no baking powder or baking soda, they’re a little less sweet, and I’ve tested

Note: I’ve finished this with capers, with chopped green olives, and even once with some lightly dressed arugula (lemon, olive oil, salt, and pepper) but even with none of those

If you hate mayo, you can try plain yogurt instead. However, you might find that you like the dressing with neither; it just ends up thinner and more robust in

I am a little bit obsessed with this spaghetti. If we’ve spoken recently, I didn’t let you not asking me about it keep me from going on about its simple

Heat your oven: to 400°F (205°C). Prepare the peaches: Halve and pit the peaches, then cut the halves into 1/2-to-3/4-inch-thick wedges. Toss them in a large bowl with the lemon

Last summer, when my younger child joined my older child at sleepaway camp for a month for the first time, leaving us unmoored and a little restless, we made a

Prep the steak: Pat steak dry and place on a plate or tray. If your grill or pan for cooking is smaller than the length of it, cut the steak

Even though my kids are not yet on summer break and even though I, as an adult, do not have a thing called a summer break, I’ve apparently helped myself

2/3 cup (130 grams) granulated sugar 1/3 cup (45 grams) cornstarch 1/2 teaspoon kosher salt 1 pound cream cheese (2 8-ounce/227-gram packages) [see Note at end] 3 large eggs 2

Thanks to How Sweet Eats for inspiring the combination of grilled feta and chimichurri. While I’m adding asparagus and red onion here, I truly think this would be excellent with

Note: Very key here is the size of your loaf pan because this will fill out every speck of it before it is done. Mine holds 6 liquid cups; it’s

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,

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,

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

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

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

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,

Definitely read this recipe through, 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

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

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

1/4 cup golden raisins 1/4 cup white wine vinegar, warmed 2 tablespoons minced shallot 1 1/4 to 1 1/2 pounds fresh summer peas, such as sugar snaps, snow peas, shelling

I know we’re in the midst of the nth heatwave of the summer and the idea of eating anything but a bowl of cold cherries or, worse, something that requires

Earlier this summer, I made what I thought was just a dinner salad that turned out to be my new favorite dinner salad of all time and it was literally

Once upon a time, I spent approximately a whole summer making blueberry muffins, gripped with an obsession (that would be worrisome anywhere but this page) to make what I hoped

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,

This recipe is adapted from my 2018 Foolproof Cacio e Pepe, which uses a technique from the chef of Flavio Al Velavevodetto in Rome, which I learned via tour guide

Prepare the eggplant: Arrange eggplant slices on a large (half-sheet) baking pan in one layer. Sprinkle with about 2 teaspoons kosher salt and set aside for 30 minutes. Heat oven:

Note: I’ve bumped up the amount of broth based on comments from people who found their rice undercooked. Prepare the chicken: Arrange chicken skin side up on a plate and

I did not intend to disappear for so long! In early October I was putting the finishing touches on a cake that manages to incorporate 2.5 pounds of apples (perfect

Brown your butter: In a medium saucepan or frying pan, melt butter over medium-high heat. It will melt, then foam, then turn clear golden and some toasted speckles will appear.