blistered peas-in-the-pod with lemon and salt – smitten kitchen
Even though my kids are not yet on summer break and even though I, as an adult, do not have a thing called a summer break, I’ve apparently helped myself…
Crafting Narratives Charting Perspectives
Even though my kids are not yet on summer break and even though I, as an adult, do not have a thing called a summer break, I’ve apparently helped myself…
2/3 cup (130 grams) granulated sugar 1/3 cup (45 grams) cornstarch 1/2 teaspoon kosher salt 1 pound cream cheese (2 8-ounce/227-gram packages) 3 large eggs 2 teaspoons (10 ml) vanilla…
Thanks to How Sweet Eats for inspiring the combination of grilled feta and chimichurri. While I’m adding asparagus and red onion here, I truly think this would be excellent with…
Note: Very key here is the size of your loaf pan because this will fill out every speck of it before it is done. Mine holds 6 liquid cups; it’s…
Note: This makes a lot! We end up eating it for at least two days. When we run out of chips, we end up scooping it onto small flour tortillas,…
Each of the preparation steps is shown in the photos above so please check them for visual guidance. 2 to 3 full-sized fresh artichokes 1 to 2 lemons, halved Salt,…
This pizza dough is adapted from a focaccia dough, and my favorite comes from Alexandra Stafford. I wrote about the focaccia in her first book in 2018. Guess what? Next…
Crumbs 10 tablespoons (140 grams) unsalted butter, melted 1/2 cup (110 grams) dark brown sugar 1/4 cup (50 grams) granulated sugar 1 1/4 teaspoon ground cinnamon 1/4 teaspoon kosher salt…
Note: This is a small-sized meatloaf, and it works for my family of four. It doubles easily, either as two small loaves (baking time the same) or one larger, freeform…
While this is not the Smitten Kitchen’s only tomato soup — there’s one with roasted summer tomatoes capped with an open-faced grilled cheese sandwich in the archives, and further back,…