[ad_1] 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 fridge, neglected. This recipe was originally published in my third cookbook, Smitten Kitchen Keepers, a sort of odd man out recipe I didn’t expect […]
Easy Spring Baking Ideas, From Test Kitchen Experts
[ad_1] As we get closer to Easter (and further into Spring), I’ve been leaning into baked goods that feel a little brighter, more colorful, and good for sharing. Some of these are brand new recipes I developed this season—like the Toasted Coconut Cupcakes with Passionfruit Curd–and others are old favorites I keep coming back to—like […]
simplest brisket with braised onions – smitten kitchen
[ad_1] 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 a thin layer of fat remains — about 1/8- to 1/4-inch thick. Season it generously on top with salt from the bowl and many […]
10 Kitchen Tools I Can’t Live Without, Under $15
[ad_1] I graduated from culinary school about 15 years ago, and since then, many things in my life have changed. As a food writer, I’m often sent new products to test in my own kitchen. Throughout this review process, I’m constantly reminded that when it comes to kitchen equipment, nothing beats a classic. Many things […]
How I Added a DIY Charging Drawer to My Kitchen (& Why)
[ad_1] Last year, I had a small remodeling project that got a little out of hand. It eventually led to me remodeling my whole kitchen. That’s a story for another day and another blog post. However, I’m really grateful for some of the changes that came from this remodel, especially our new DIY charging drawer. […]
ziti chickpeas with sausage and kale – smitten kitchen
[ad_1] We jokingly call these meaty, greeny, cheesy, beany, spicy baked chickpeas because, well, internet recipe naming conventions make us laugh but I really think of them as Pizza Beans 2.0. I introduced Pizza Beans 1.0 in my second cookbook, Smitten Kitchen Every Day, where I dreamed of a mash-up of Greek gigante beans in […]
classic lemon curd tart – smitten kitchen
[ad_1] 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 ounces or 115 grams) unsalted butter, cold is fine, diced Filling 1 cup plus 2 tablespoons (225 grams) granulated sugar 1/4 teaspoon kosher salt […]
Amazon’s 43 Best Kitchen Deals This Weekend
[ad_1] When we’re looking for kitchen gear, the first place we check is Amazon. More often than not, we can find the pieces we need at prices well below the norm. Just this weekend, we rounded up the 43 best appliances, cookware, gadgets, and food storage containers on sale for up to 62% off. Shop […]
potato leek soup – smitten kitchen
[ad_1] 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 a bowl of cold water and swish the leeks around, separating layers, and letting any sand/dirt fall to the bottom. Scoop the leeks out […]
chicken meatball and noodle soup – smitten kitchen
[ad_1] 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 just as well. The amount of noodles suggested for this soup is generous because we like it that way, but for a more classic […]