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
Category: Home Kitchen
flaky chocolate cake – smitten kitchenflaky chocolate cake – smitten kitchen
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
buffalo chicken cobb salad – smitten kitchenbuffalo chicken cobb salad – smitten kitchen
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
raspberry streusel muffins – smitten kitchenraspberry streusel muffins – smitten kitchen
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
rolled spinach omelet – smitten kitchenrolled 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,
corn cacio e pepe – smitten kitchencorn cacio e pepe – smitten kitchen
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
simple eggplant parmesan – smitten kitchensimple eggplant parmesan – smitten kitchen
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:
chicken rice with buttered onions – smitten kitchenchicken rice with buttered onions – smitten kitchen
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
olive oil brownies – smitten kitchenolive oil brownies – smitten kitchen
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 butter brown sugar shortbread – smitten kitchenbrown butter brown sugar shortbread – smitten kitchen
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.