smitten kitchen

one-pan ditalini and peas

Until recently, I was fairly ambivalent about one-pan pasta recipes. I ...

eggs florentine

It’s probably no surprise that if choosing between having brunch at a r...

challah french toast

Everyone needs a recipe for classic, foolproof skillet french toast, ev...

skillet-baked macaroni and cheese

I hadn’t planned to spend most of the fall to date making skillets upon...

invisible apple cake

A dozen years ago I shared my mother-in-law’s recipe for apple sharlotk...

chicken meatball and noodle soup

Making chicken noodle soup should be simple — in fact, we’ve got a new ...

halloumi and fall vegetable roast

I realize, after 18 years as a part of it, that the rules of the food i...

potato leek soup

Eighteen years is long enough for a website to go without a potato leek...

classic lemon curd tart

You might be asking yourself, Deb, why are you publishing a lemon tart ...

simplest brisket with braised onions

For the last several years, if we know each other offline and you ask m...

ziti chickpeas with sausage and kale

We jokingly call these meaty, greeny, cheesy, beany, spicy baked chickp...

charred salt and vinegar cabbage

Do you have a big, neglected cabbage in your fridge awaiting the right ...

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