[ad_1] My favorite game this year is absolutely Critter Kitchen from Lucky Duck Games. Designed by Alex Cutler and Peter C. Hayward, with the incomparable art of Sandara Tang, Critter Kitchen, which funded at the end of 2023 and has hit the shops this year, challenges up to five players to send your chefs out […]
cabbage and halloumi skewers – smitten kitchen
[ad_1] 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. I beg us to put away the decorative gourds and pumpkin spice for just a tiny bit longer. It’s a slippery slope from “hooray, […]
double chocolate zucchini bread – smitten kitchen
[ad_1] 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 scale, and the result is just moderately sweet. If you have a scale, this is a one-bowl recipe. You can use any kind of […]
chipwich ice cream cake – smitten kitchen
[ad_1] 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. A little extra underneath the parchment helps it stick. If you only have one cake pan, don’t fret. The batter will hold while you […]
focaccia with zucchini and potatoes – smitten kitchen
[ad_1] 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 (I have this one) to bring it together, stirring the mixture a few times to ensure there are no unmixed pockets of flour. Cover […]
cucumber crunch salad with tofu – smitten kitchen
[ad_1] 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 you and a lucky friend if you’re feeling generous. If you cannot find firm silken tofu, you can use silken tofu here but don’t […]
slushy paper plane – smitten kitchen
[ad_1] slushy paper plane – smitten kitchen Skip to content 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 math (“one ounce? nah, one cup!”) and advanced laziness (ahem, preparedness). Having cocktails ready to […]
one-pan ditalini and peas – smitten kitchen
[ad_1] 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 find that when the pasta is cooked in a sauce the whole time, it doesn’t quite get that al dente definition and structural integrity […]
eggs florentine – smitten kitchen
[ad_1] 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 find that everyone always eats a 2-egg serving, especially if this is part of a larger brunch spread. This recipe yields a little over […]
challah french toast – smitten kitchen
[ad_1] 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) mixed frozen berries 2 tablespoons (25 grams) granulated sugar Pinch of salt 3 tablespoons + 2 teaspoons water, divided 1 1/2 teaspoons cornstarch 1 […]