buffalo chicken cobb salad – smitten kitchen
Earlier this summer, I made what I thought was just a dinner salad that turned out to be my new favorite dinner salad of all time and it was literally…
Crafting Narratives Charting Perspectives
Earlier this summer, I made what I thought was just a dinner salad that turned out to be my new favorite dinner salad of all time and it was literally…
Once upon a time, I spent approximately a whole summer making blueberry muffins, gripped with an obsession (that would be worrisome anywhere but this page) to make what I hoped…
This recipe is adapted from my 2018 Foolproof Cacio e Pepe, which uses a technique from the chef of Flavio Al Velavevodetto in Rome, which I learned via tour guide…
I did not intend to disappear for so long! In early October I was putting the finishing touches on a cake that manages to incorporate 2.5 pounds of apples (perfect…
Prepare the eggplant: Arrange eggplant slices on a large (half-sheet) baking pan in one layer. Sprinkle with about 2 teaspoons kosher salt and set aside for 30 minutes. Heat oven:…
Note: I’ve bumped up the amount of broth based on comments from people who found their rice undercooked. Prepare the chicken: Arrange chicken skin side up on a plate and…