black bean confetti salad 2.0 – smitten kitchen
[ad_1] I was in Paris* last week — no, I cannot believe I get to utter sentences like that so casually, either, pinch me — and it was really, truly, and surprisingly spring. The magnolia trees at the Jardin du Palais Royal supplied us with a lace curtain…
banana chocolate chip cake – smitten kitchen
[ad_1] Cake 3 large eggs, separated ½ cup (4 ounces or 115 grams) unsalted butter, at room temperature 1½ cups (300 grams) granulated sugar 1½ teaspoons vanilla extract 1½ cups (375 grams) mashed bananas ⅔ cup (160 grams) sour cream 3 cups (400 grams)…
miso chicken and rice – smitten kitchen
[ad_1] I’d say this safely serves 3 people but if you’ve got other food on the table — we always make a cucumber salad to go with, if not another vegetable — it might stretch to 4 servings. 2 tablespoons (30ml) soy sauce 1 tablespoon (15ml) oyster sauce…
simple crispy pan pizza – smitten kitchen
[ad_1] No big ovenproof skillet? We regularly make this in a 9×13-inch pan: same baking time, same servings. Crust 2 cups (260 grams) all-purpose flour 1 teaspoon instant yeast 1 teaspoon kosher salt (I use Diamond brand kosher salt; use half of other…
winter cabbage salad with mandarins and cashews – smitten ki…
[ad_1] Sumac is a dark red and slightly sour tasting spice I love keeping around for salads. Burlap and Barrel makes a great one. A fresh paprika will work here too. (If it’s old and dusty, just skip it.) Spiced cashews 1 cup (115 grams) cashews 2…
crunchy brown butter baked carrots – smitten kitchen
[ad_1] This is a relatively small side dish, but you can absolutely double or triple it in a larger dish. 1 pound (455 grams) baby carrots, the peeled and bagged kind 5 tablespoons (75 grams) unsalted butter, divided ¾ cup panko-style plain breadcrumbs…
pumpkin basque cheesecake – smitten kitchen
[ad_1] If you’re mixing this in a food processor, cold cream cheese is fine. If you’re using a handmixer or stand mixer, it’s best to have the cream cheese softened at room temperature first. ¼ cup (50 grams) granulated sugar ⅓ cup (45 grams) cornstarch…
opera cake – smitten kitchen
[ad_1] Make the cake: Heat your oven to 350°F (175°C). Line the bottom of two 9×13-inch pans with parchment paper and coat the parchment paper (yes, this extra buffer helps a lot) and the exposed sides of the pan with nonstick spray. In a mixer bowl…
baked potatoes with crispy broccoli and bacon – smitten kitc…
[ad_1] baked potatoes with crispy broccoli and bacon – smitten kitchen Skip to content Unless you’re living your life better than me (probably!), I bet it’s been way too long since you last had a baked potato for dinner — or, as they’re more charmingly…
brown butter snickerdoodles – smitten kitchen
[ad_1] Brown your butter: In a medium saucepan, melt butter over medium-high heat. It will melt, then foam, then turn clear golden and some toasted speckles will appear. As soon as they do, remove the pan from the burner; the residual heat will be…