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If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

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Smitten Kitchen by Deb Perelman

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  • Apple and cheddar scones

    • michalow on April 07, 2014

      Really tasty. Noticeably sweet, which is pleasant, but I would halve the sugar and omit the sugar topping if serving with a savory dish. This makes them a perfect match for lentil soup! Although more time consuming, next time I will cut butter into the dry ingredients, then mix in chopped apples and cheese with the wet ingredients, instead of trying to do this all at once (which resulted in pools of butter on the baking sheet when the scones emerged from the oven, presumably because of too-big chunks of butter that remained in my dough).

  • Breakfast apple granola crisp

    • jumali on September 12, 2011

      I halve the recipe and bake it in an 8X8 pan--delicious!

    • Vanessa on October 22, 2012

      What a great topping - oats. almonds, coconut (I used unsweetened), bound with a honey/butter mixture. Do cover or it will burn. I used HoneyCrisp but I think some other apple might be better suited - the HoneyCrisp really keep their shape and next time I will try for an apple that is a bit "saucier"!

  • Gingerbread apple upside-down cake

    • krobbins426 on September 29, 2011

      Super easy recipe. I used a springform, since that is the only 10 inch pan I have. Required a baking sheet underneath it and a lot of additional cooking time (30 min). A little lighter than a lot of traditional gingerbread since it's half honey, half molasses.

  • Whole wheat apple muffins

    • cjannace on September 23, 2014

      I've made these twice and my boyfriend and I absolutely love them. A great easy-to-grab breakfast. I froze half of the batch (which does make 18) and take them out in the morning. By the time I'm ready to eat, these are ready to munch on.

    • TrishaCP on January 18, 2015

      Not a groundbreaking recipe or anything, but I really liked the whole wheat flour in these muffins. I did not find that they lasted that long though without freezing- the size of the apple chunks made them quite soft after just a day. My yield was also 18 muffins.

  • Butternut squash and caramelized onion galette

    • Alro9 on November 01, 2013

      I loved this, especially the pastry and then the combination. it is not a thing of beauty looking most home-made but was still wonderful.

  • Cheese straws

    • Vanessa on October 21, 2012

      I like these better than my former favorite (from the New Vegetarian Epicure). I think you could even eat these BEFORE dinner without ruining your appetite (at least if there were several other cheese straw fans around). I used hot smoked Spanish paprika from La Tienda. Next time I'm going to roll into a log, roll in sesame seeds, and slide thinly before baking. (Got to try several variations before Thanksgiving this year!)

  • Crisp rosemary flatbread

    • eliza on December 04, 2014

      I've made these many times. They are easy to make and very tasty; mine turn out more like a cracker than a flatbread.

  • Flatbreads with honey, thyme and sea salt

    • sarahalley on October 28, 2011

      Quick and easy to make, comes out beautifully every time.

  • Garlic butter roasted mushrooms

    • louie734 on May 02, 2014

      For a quick vegetarian supper using nothing more than a package of plain button mushrooms, look no farther. We use a pie plate and extra garlic, a squirt of anchovy paste is great in there too. The most time-consuming thing is wiping the mushrooms. With a salad and good bread, the dish is licked clean every time. Don't skimp on the capers - it looks like a lot, but don't overwhelm. This could be a great cocktail party appetizer, leave them whole and serve with toothpicks and bread.

  • Herbed summer squash and potato torte

    • Vanessa on July 29, 2012

      Whoo boy. I made this earlier this summer; using the quantities specified, I ended up with two 8-inch cake pans. Took them to a party, where one pan disappeared, and then we were able to nosh on the other one for quite a few days. Delicious!!

  • Parmesan black pepper biscotti

    • Aleese1219 on April 28, 2014

      These sadly got soggy...maybe try it w/o an egg like a more traditional biscotti?

  • Pickled grapes with cinnamon and black pepper

    • michalow on December 31, 2012

      Surprising flavors, a great party hit. Served these with brie; they would also be nice in a green salad. After the grapes were gone, I made a vinaigrette with the remaining brine, and this was delicious, too.

  • Quick zucchini sauté

    • wester on August 11, 2011

      Really quick and really tasty. I did not bother with the cheese as I have a cheese-hater in the house, but it was lovely all the same. Make sure you make enough of this! As I could not resist tinkering with this either, I tried it with some lemon zest, which was not really an improvement, although it was still very good. I also tried sautéing in butter instead of olive oil, and I found that different but equally good.

  • Rich homemade ricotta

    • spharo00 on March 21, 2012

      This single-handedly took me from ricotta loather to ricotta lover. Amazing stuff. I made the recipe exactly as is, using full-fat ingredients, and let it strain for two hours so that it was very thick. I put this in lasagne (from Joy of Cooking) and it was absolutely the best I've had.

    • Rutabaga on January 01, 2015

      I made the mistake of only using whole milk, thinking that the creamy jersey milk I had would be rich enough. Unfortunately, it turned out a little dry and slightly rubbery. Not that it wasn't still good, but it was not so creamy and spreadable as I would have hoped. Next time I will check the cheese every fifteen minutes or so as it drains; I let it sit for roughly an hour, and feel that was too long. I also wonder if my milk may have gotten to hot, or if I added a little too much lemon juice. Because I had less acidic Meyer lemons, I thought I should increase the acid amount a little, but in retrospect I doubt this was necessary. And while I waited for the thermometer to read 190F, I feel the temperature may have registered a little late and the milk was actually ready a minute or two earlier.

  • Spinach and chickpeas

    • wester on August 11, 2011

      This is one of those dishes that is sure to become a staple. To start with, it tastes totally lovely. The slightly bitter silkenness of the spinach with the nutty firmness of the chickpeas, deepened by the richness of fried bread and the acidity of a touch of vinegar, finished with cumin and smoked paprika. Hearty, comforting, spicy, all of them. Hopelessly moreish. Some notes on details: The fried bread should probably be either in or under this, not both. Unless you want it gluten-free, then I'm sure it will be fine without as well. When I set out to cook this, I found I was all out of tomato sauce. I used an equivalent amount of mild Turkish red pepper paste instead. Great. Now I've tried both I can say I actually prefer to substitute the pepper paste. It will probably work with frozen spinach as well, as long as it is whole-leaf or only roughly chopped. The feel of leaf should still be there, not the totally fine mush that cheap frozen spinach can be.

    • imaluckyducky on February 03, 2014

      4 stars. This is incredibly delicious, and if you already have cooked or canned chickpeas on hand, this comes together very quickly. The bread adds some heft to the dish and makes it very filling, although I've made this without the bread (didn't feel like getting the food processor out) and it was still very filling and flavorful. The smoked paprika and the acid is key. Works well with drained frozen spinach. Spinach doesn't have to be completely drained, since this dish benefits from a little liquid to make it smoother. Will make again.

  • Ribboned asparagus salad with lemon

    • wester on August 11, 2011

      I quite liked this, but I thought the asparagus flavor wasn't that distinctive. Maybe I put too much lemon in? It didn't look as lovely as on the website either, it was quite flat. I also found it difficult to keep on slicing once the asparagus had become quite thin. I did like the flavor combination with almonds, but I don't think this one will make me stop cooking my asparagus.

  • Shaved asparagus pizza

    • amraub on June 01, 2012

      I've made this several times with many variations. My boyfriend was skeptical the first time I suggested it, but has since been converted as well. I like adding goat cheese and a few cherry tomatoes when I have them around.

  • Avocado salad with carrot-ginger dressing

    • TrishaCP on August 10, 2011

      I only had red miso so that's what I used. There is a stronger miso flavor but it still worked.

  • Jacked-up banana bread

    • wester on September 29, 2013

      Easy to make, it smelled wonderful, and the children told me it tasted great too. My cake needed almost exactly one hour baking time. The interval between the inside still being quite liquid and the cake being done was quite short, so be careful not to overbake.

  • Salted brown butter crispy treats

    • seherhussain on September 18, 2011

      this never fails! an excellent recipe

    • spharo00 on January 27, 2013

      Anytime I make rice crispy treats now, I use this recipe. These are buttery and salty and really addictive. Sometimes, instead of using unsalted butter and salt, I will just melt down some salted butter and it seems to have the same effect.

    • Rutabaga on May 29, 2014

      Delicious and fun! Without adding to the basic ingredients for rice kris pie treats, this recipe manages to make them better. All it takes is a little extra time for the butter to brown, and some crunchy sea salt added to the mix.

  • Black bean soup and toasted cumin seed crema

    • Waderu on September 29, 2012

      I don't like chipotles very much so I substituted a can of fire roasted tomatoes and added a tsp of Spanish hot smoked paprika and a tsp of smoked black pepper. It turned out great - best black bean soup I ever had. Will definitely make this again.

    • louie734 on May 02, 2014

      The best black bean soup ever. Can be prepped a day ahead - sauté the veg, add the spices, etc, then pop into a container (rinse the skillet with 1 c of the water to get all the good stuff out) and refrigerate till ready to cook. Then all that needs done is rinsing the beans, dumping the veg in, and topping up with more water. My immersion blender makes the pureeing a breeze. DON'T SKIP THE CREMA! Wow does that toasted, ground cumin seed make all the difference!

    • Laura on January 01, 2015

      We found this soup to be very average, nothing special at all. It was very watery and, even after doubling the amount of chipotles, it wasn't particularly spicy -- we had to add chipotle-flavored hot sauce. Even the cumin seed creme fraiche was very subtle and would have needed about twice the amount of cumin seeds to deliver that flavor. Won't be making this again because there are much better black bean soup recipes.

  • Curried lentils and sweet potatoes

    • Laura on January 18, 2014

      I followed the original NYT recipe from which Deb 'adapted' this one. The only difference between the two is that the NYT's called for grated fresh ginger and I thought that added a lot. The recipe doesn't specify what kind of lentils and since I had green lentils on hand, I used them. I didn't have any garam masala and was too lazy to make some, so I left that out and simply upped the curry powder by about 1/3. We really enjoyed the dish a lot and it was substantial enough to serve as an entrée with a green salad on the side. I reheated it in the oven the next night and I have to say I did not enjoy the leftovers nearly as much as I liked it the first night. That may have been my fault; I think I heated it a little too long and it dried out. I would definitely make this again, but maybe only half the amount.

  • Green bean salad with fried almonds

    • ahsafford on October 12, 2011

      This is my all-time favorite green bean salad recipe. I have never included the fennel or celery, and I add dried cranberries for a little sweetness. The pickled onions are fantastic!

    • wester on August 22, 2012

      This was slightly disappointing. I can see these flavors could be brilliant together, but somehow it didn't work. It does still feel like it could be brilliant with small tweaks, and the quick-pickled onions are definitely worth repeating anyway. Possibly my beans were too crunchy. I do feel that if they had been softer, the other ingredients would have showed themselves more. I used normal green beans and cooked them for 8 minutes (twice as long as Deb says to), then cooled without the ice bath, but next time I will definitely cook them even longer.

  • Red kidney bean curry

    • krobbins426 on December 28, 2012

      I used the full amount of ginger. Doable after work.

  • Smashed chickpea salad

    • wester on August 11, 2011

      Delicious, easy to make, and vegan.

  • Spicy squash salad with lentils and goat cheese

    • vinochic on March 13, 2013

      Easy to make, filling and tasty. I used puy lentils, and a sheep feta instead of the goat cheese. I did serve it with arugula as well. Make sure the lentils and squash are completely cooled, otherwise it will all get mushy when you mix it together.

    • ellabee on March 05, 2014

      Used green lentils; next time I will ignore Perelman's instructions to cook them in vigorously boiling water, which agitated them too much & turned some to mush before most were done. Lentils cool quickly spread on a baking sheet. Liked this a lot and will make often -- delicious and nutrient-dense, especially if you include the arugula, which is IMO essential for taste and texture. Optional ribbons of mint and topping of toasted pepitas (hull-less pumpkin seeds) added a lot.

  • Stewed lentils and tomatoes

    • ecasey830 on October 07, 2011

      Delicious! I've also added cooked Italian sausage to this with great results

  • Lime yogurt cake with blackberry sauce

    • Melanie on March 08, 2015

      This is a great cake - incredibly quick to prepare, great texture and delicious. My partner loved it too and it was quickly destroyed in our household.

  • Blueberry pancakes and pancake 101

    • Grywhp on April 15, 2012

      The favor is very good and love how the edges get all crispy, but is so thin - cooks up more on the crepe side of pancake.

    • MrsGideon on December 28, 2012

      Worked well with self-raising flour instead of the plan and baking powder/soda. I also used a mix of Greek yoghurt and milk as I didn't have buttermilk. Nice and light with crispy edges.

  • Blueberry yogurt multigrain pancakes

    • minerva on June 08, 2013

      I substituted rye and the batter was far too thick. We had to add 1/4 to 1/2 cup of milk to thin out the batter enough to work as a pancake.

  • Peach blueberry cobbler

    • Vanessa on July 09, 2012

      I came home from a weekend out of town knowing that I could make a peach cobbler that was light-years better than the one my husband had ordered at a fancy farm-to-fork restaurant in Charlotte. And YES, this was it. I used 100% peaches, and doubled the cornmeal biscuit topping as suggested; I used plain old Quakers yellow cornmeal rather than stone-ground (though I did add some lemon zest to the biscuit dough); bottom line, this was the best peach cobbler I've ever made or eaten.

  • Perfect blueberry muffins

    • aeader on December 30, 2013

      This is the best blueberry muffin recipe I have tried. They are a little more work than some recipes and they do require using an electric mixer, but the results are worth it...the flavor and texture of the crumb are wonderful. I often make them with frozen wild blueberries rather than fresh.

    • MWFhome on July 17, 2014

      Simply fabulous! Made with 1/2 ww flour and sugar 1/4-stevia 1/4 bulked up with more yoghurt and the last of last year's frozen berries.

    • chawkins on July 23, 2014

      Great and easy muffins. I used my large muffin tin and got 5 muffins, convection baked @350F for 32m in my countertop little oven.

  • Braided lemon bread

    • amraub on June 01, 2012

      The bread is excellent. I have tried with multiple filling combinations. Some favourites were raspberry curd and one with brie and slices of pear for a more savoury take on it.

  • Light wheat bread

    • Vanessa on September 03, 2012

      I made this with "Rapid Rise" yeast, sun-dried tomato oil instead of butter, and a half cup or so of chopped sun-dried tomatoes. None of the dried milk powder. Boy, did it come out great! And rapidly, too ... I didn't start until 4 PM but it was ready for a (late) dinner. (I also used regular AP flour rather than bread flour ... well, you use what you have when it is 4 PM on Labor Day and all of a sudden you want homemade bread!)

  • Pumpernickel bread

    • minerva on January 20, 2014

      I left the cocoa powder out, and it was fine.

  • Really simple homemade pizza

    • spharo00 on February 26, 2015

      I've made this dough recipe several times, always with different toppings. Tonight's was the best one yet! Here's what I did: Double recipe for two pizzas. Use 1/2 cup rye flour, 1 cup whole wheat flour, 1 1/2 cups bread flour, and 4 1/2 tsp of vital wheat gluten. Chop one large clove garlic and let sit in 1/4 - 1/2 cup olive oil while dough rises. I also added some fresh ground black pepper to the oil. Brush on dough after rolling into pizza shape. Toppings: shredded cheddar cheese, shredded Parmesan cheese, three sprigs fresh thyme. Bake for 6-7 minutes @ 550 degrees or until golden brown. Top with sriracha and fleur de sel (optional).

  • Soft pretzels, refreshed

    • cjannace on November 01, 2014

      These were just what I wanted in a homemade pretzel. I definitely have to work on technique & timing, but that just means I need more excuses to make these!

  • Blue cheese scallion drop biscuits

    • minerva on September 04, 2014

      Wonderful with runny eggs.

  • Cream biscuits

    • Lolliejean on August 01, 2012

      I used gluten free all purpose flour and added a little psyllium husk to the dry ingredients. They turned out well!

  • Huevos rancheros

    • Waderu on February 11, 2013

      Used slow cookermblack beans, fiesta cheese (has spices in it - whole foods), jarred salsa, TJ's guacamole.

  • Meyer lemon and fresh cranberry scones

    • Christine on February 16, 2015

      Delicious! My husband, mom, and myself all loved these. Used regular lemons instead of Meyer. A great use for frozen cranberries.

  • Raspberry-topped lemon muffins

    • BigOrangeTiger on November 06, 2013

      Delicious! I didn't use an electric beater and they were fine. Although they were the first thing I'd baked in my silicone mini muffin try that stuck a bit - but then again, that might have been because I tried to take them out too soon (they needed 5 minutes or so to cool in the tray first) or because they were taken out of the oven a few minutes early (I had two sizes of mini muffin tray and the falling-apart issue only occurred with the bigger tray). But, falling part muffins - a good excuse to eat them straight away!

  • Rhubarb streusel muffins

    • amraub on June 01, 2012

      This is a filling breakfast that feels healthy, but still tastes delicious. The mixture seemed a bit dry when I was putting it into the cups but turned out well. I measured the stalks based on weight and think I ended up with more than 1 cup of diced rhubarb, but I certainly wouldn't have wanted to have less.

  • Spinach and cheese strata

    • adrienneyoung on November 24, 2013

      Could be ok or could be great: so much depends on what ingredients you use. Needs (in my opinion) very high quality gruyere, caramelized onions, lots of fresh baby spinach and lots of sautéed, sliced mushrooms.

    • adrienneyoung on December 26, 2013

      Made, this time, with high quality gruyere, park, 12 oz fresh spinach and about a pound and a half of sautéed mushrooms for boxing day morning. Yup. It was marvellous!

  • Thick, chewy granola bars

    • spharo00 on August 25, 2012

      They are delicious, but both times I made them they were so crumbly that I couldn't cut them into bars. I keep them in freezer so they are a little easier to handle.

  • Broccoli slaw

    • Tommelise on September 13, 2011

      I love this recipe, and so does the rest of the family - including the children :) Since we only rarely have buttermilk in the house, I usually make the dressing with yoghurt and lemon. We always make a large portion, any leftovers are popular to take to lunch at school or work the next day

    • cassiemcgannon on October 19, 2012

      A new favourite. I substituted yoghurt for buttermilk, spring onion for red onion, and currants for cranberries, as that's what I had in the kitchen.

    • westminstr on September 25, 2014

      I enjoyed the salad and leftovers held up well at work. But my kids refused to eat it.

  • Best cocoa brownies

    • wester on August 11, 2011

      I don't know about 'the best'. as this is the only cocoa brownie I've tried so far, but it certainly is good: moist and chocolatey. A tad too sweet, maybe, but that was easily remedied by taking less sugar (240 grams instead of 280). And it's good it can be made completely from store-cupboard ingredients - I can't be the only one who has some trouble keeping chocolate in the pantry for long. 25 minutes baking was plenty for me.

    • amraub on June 01, 2012

      This is my go-to recipe for brownies when I'm short on time and need something quick. The use of cocoa instead of chocolate has also saved me from needing to make a run to the grocery store on more than one occasion.

    • louie734 on May 02, 2014

      Prepped using 1 bowl, 1 spoon, spatula, pan, parchment. That's it. Microwave works great, in 30-second bursts, stirring frequently. Really good. Unseated my go-to Moosewood brownies? Not sure.

  • Cheesecake-marbled brownies

    • amraub on June 01, 2012

      This is one of my favourite brownies recipes (along with her grasshopper recipe). It's especially good with fresh raspberries instead of chocolate chips.

    • ssdrabek on August 10, 2012

      Super yum! I added the fresh raspberries and chocolate chips!!

  • Grasshopper brownies

    • Jane on March 17, 2013

      I made these for a St Patrick's Day party and they were a great success. The brownie layer is fudgey and the two ganache toppings - green mint and dark chocolate - look pretty and taste good. As suggested by SK and on the Epicurious site, it is a good idea to reduce the amount of cream for the ganaches in order for them to set more quickly. I cut them in one inch squares so a 13 x 9 pan produces a lot of brownies (117 to be exact) so it's a good recipe for a party.

  • Penne à la vodka

    • redjanet on December 27, 2012

      I'd never used vodka in cooking before so I was really intrigued as to how this would taste. It ended up being a very flavourful sauce which went very well with pasta. I didn't have fresh basil unfortunately, but I used dried and added lots of black pepper, which gave it a nice kick. My only minor complaint is that I ended up halving the ingredients as I was only serving my OH and myself and there was still way too much sauce for just the two of us. However, I would definitely make this again as the sauce itself was delicious and it was a quick and easy midweek meal.

  • French onion soup

    • cjannace on September 23, 2014

      A delicious and easy French Onion Soup recipe. I've made it with beef stock and mushroom stock and the mushroom stock was a wonderful switch!

  • Tomato sauce with onion and butter

    • amraub on June 01, 2012

      I know many people love this recipe, but I don't understand what the fuss is about. It's a solid tomato sauce, but I don't understand the raves.

    • wester on June 15, 2012

      Why did I wait so long to make this recipe? Over two years since I first saw it here. Maybe it looks too simple. All the raving in the blogosphere may raise the expectations a bit too high. You shouldn't expect miracles here. It is as velvety as advertised though, and the flavors are very well balanced. It is a bit plain, but that doesn't matter. I will definitely make this again, and I don't feel the need to add anything to it.

  • Zucchini carpaccio salad

    • Vanessa on September 03, 2012

      Amazing. I used this great slicer we got at a street marked in Spain for 5 euro (made in some Eastern European country) that actually cuts 2 slices of zucchini at once(!) and the arugula I forgot to put into last night's pasta salad, and I had the time to salt the zucc, and let it sit, and then really get it dried in a towel before putting it in the salad (so it actually was both thin and nearly crisp).

  • Almond macaroon torte with chocolate frosting

    • Vanessa on August 17, 2013

      Amen sister!

  • Best birthday cake

    • Vanessa on May 27, 2012

      Make this cake, then use the chocolate frosting that is part of the Espresso Chiffon Cake with Fudge Frosting (also on Smitten Kitchen). I would have overlooked this, but a family member requested "yellow cake with chocolate icing". Thank you Frank! Sometimes, the simplest things are incredibly good.

  • Big crumb coffee cake

    • wester on August 11, 2011

      I quite liked this but it was a lot of work. I think next time I'll make my rhubarb into a normal crumble again. Both cake batter and crumble turned out a bit to dry to handle well. I could not spread the batter well and the crumble did not form boulders. If I make this again I will add the last quarter cup of flour of both very gradually, if at all. If you do not have paddle attachments, you might not want to use a mixer for that part of the recipe. Maybe dough hooks would work, but I don't have those either.

    • amraub on June 01, 2012

      The crumb step has to be followed very carefully to form the boulders. I prefer a slightly higher cake to crumb ratio and have made it with doubled cake and halved crumb.

  • Bittersweet chocolate and pear cake

    • MWFhome on June 30, 2014

      Delicious! Check cooking time for your oven.

    • swegener on January 04, 2015

      Enjoy the flavor combination more than the cake, prefer the combo in the SK muffin recipe.

  • Cappuccino fudge cheesecake

    • amraub on June 01, 2012

      This recipe is a lot of work, but the results are worth it. It is an incredibly rich dish though, best saved for large gatherings. I've made it twice and have had many requests to repeat it.

  • Carrot cake with maple-cream cheese frosting

    • monica107 on April 21, 2014

      I made these as mini-cupcakes. The frosting came out a bit too sweet for my tastes, but everyone else thought it was a perfect complement to the cake. I used a whole 2-lb bag of carrots and still didn't quite get the required amount - but it was enough. This will definitely be a go-to dessert option for me.

  • Chocolate chip sour cream coffee cake

    • vinochic on January 02, 2013

      really good, not overly sweet. perfect with a cup of tea or coffee!

  • Chocolate peanut butter cake

    • Vanessa on August 28, 2012

      We figured out this cake has something north of 12,000 calories in it. If my math is right, that means, each slice checks it at something over 500 calories IF you manage 24 slices. But SO worth it!

    • trudys_person on March 02, 2014

      My niece made this for her mom's birthday - it was amazing! And we got 16 slices out if it ... c. 750 calories a slice - but soooo worth it!

  • Chocolate soufflé cupcakes with mint cream

    • amraub on June 01, 2012

      This is one of my favourite dessert recipes. The cupcakes are light and airy and the mint cream adds just the right bit of something extra.

  • Cream cheese pound cake and strawberry coulis

    • elizabethzvolpe on June 18, 2013

      Love love love this recipe. Perfect cake for the summer. I only had a 10-inch tube pan and had to bake this for a little over an hour and a half. The crunchy layer on the outside was such a nice touch to the usual pound cake texture, and the strawberry coulis turned out to be really delicious. I used the original 2 teaspoons vanilla extract + 1/2 teaspoon almond extract.

    • springandfall on November 02, 2014

      This turned out beautifully and was simple to make. I might adjust the sweetness (down) some, though. We froze our strawberries at the height of the growing season, so they have so much natural sweetness that reducing the sugar in the strawberry coulis would have been a good idea.

  • Double chocolate layer cake

    • TrishaCP on August 10, 2011

      The cake is absolutely amazing, moist and delicious and 5 stars. I had real problems with the consistency of the frosting however.

  • Espresso chiffon cake with fudge frosting

    • Vanessa on May 27, 2012

      Use this recipe for the instant fudge frosting, if nothing else. What a brilliant chocolate icing, and SO EASY !!!

  • Everyday chocolate cake

    • vinochic on December 19, 2011

      Made into cupcakes, added some chocolate chips to batter. Baked about 30 minutes. Very moist, really liked them!

    • Melanie on August 05, 2013

      I thought this was a great easy recipe. I added a little bit of Nutella into the cake mixture as I had some to use up.

    • wester on September 14, 2013

      My children wanted to bake a cake, and this one was pretty easy, and nice and chocolatey (according to them - I don't eat flour or sugar).

    • jzanger on May 23, 2014

      I will make this again for sure. I think that using quality Dutched cocoa is the key to its success. I subbed dark brown sugar for light, and would do it again (deeper flavor). My egg was probably closer to an xlarge or jumbo egg (forgot to weigh it) and the batter was still pretty thick. So I would use a jumbo egg again next time. I weighed my dry ingredients.

  • Gramercy Tavern's gingerbread

    • Vanessa on October 01, 2012

      I've been a big fan of Laurie Colwin's gingerbread for years. Until now, I've not been tempted to stray. But this Smitten Kitchen/Gramercy Tavern version is incredibly good. I used Dogfish Head Palo Santo for the beer (and that might have had something to do with the results, too!). I did think that the cake was a bit too sweet, though it has a lovely crispy gooey sweet crust, and next time I will use less sugar, and less oil too.

  • Giant chocolate butter cake with raspberry filling and brandied bittersweet ganache

    • cassiemcgannon on July 10, 2012

      Also makes a great base for a decorated birthday cake, as it's sturdy enough to hold lots of icing and lollies, but still tastes great.

  • Lemon yogurt anything cake

    • bernalgirl on January 12, 2012

      Easy, adaptable, very tender crumb. Subbed 1/2 whole wheat pastry flour.

    • Jane on August 28, 2012

      This was a great cake. It was easy to make and the result was a really moist, full of flavor, pretty looking dessert. I used a cake tester rather than a toothpick to make holes all over the cake before brushing with the lemon syrup after baking. In my oven it took 58 minutes rather than 50 to be done. Deb has lots of suggestions in the recipe for variations.

  • Majestic and moist honey cake

    • vinochic on September 28, 2014

      Very good-moist and flavourful.

  • Orange chocolate chunk cake

    • agardenworm on September 10, 2012

      Absolute keeper of a recipe - makes a delicious large cake, looked just like the picture. In metrics: 226 grams butter 400g sugar 390g Flour and whopping 626g chocochips apparently but I used 250 of chopped up chocolate and this was a good amount, wouldn't have wanted any more. Make sure you butter and flour tin really well, I have had issues with sticking over past 2 times I have made it. Take out of tin before syrup adding!

  • Peach cupcakes with brown sugar frosting

    • JoCam1717 on January 30, 2015

      Just made the frosting for a different cake, but was delicious! I used just brown sugar - no powdered sugar and increased the corn starch a bit. Worked just fine and tasted great.

  • Pumpkin cupcakes

    • amraub on June 01, 2012

      The frosting was tasty, but a little on the runny side and light on maple flavour.

  • Spiced applesauce cake

    • amraub on June 01, 2012

      I prefer the pearsauce variation of this cake, but either way, it's an excellent, moist cake.

  • Strawberry rhubarb pecan loaf

  • Strawberry summer cake

    • TrishaCP on August 10, 2011

      This is a perfect way to enjoy strawberries when they are in season. I've tried it using both oat and barley flours and both versions were great.

    • Cheri on August 15, 2011

      I have made this twice this summer. Both times were great. Quick, good for breakfast or dessert.

    • redjanet on December 27, 2012

      This was very easy to put together and came out beautifully. I used a 9 inch springform tin as suggested as a possibility in the recipe, which worked perfectly. I also quartered the strawberries instead of just halving them as they were quite huge. The juice from the strawberries seeped nicely into the cake making it very moist, but not too mushy and everyone seemed to really enjoy it and were coming back for seconds. It went very well with cream poured on top, but was also moist enough on its own. I will definitely make this again and may try it with other fruit, such as blueberries or raspberries. Also, I only used plain flour as it was all I had and it tasted great.

    • planetClaire on January 04, 2015

      Yum "summer" cake, just got a pile of strawberries from the market - but 40 degrees celcius outside, *probably* shouldn't have lit the oven for this but did anyway & it was delicious - didn't have whipped cream, will now have to make it *again* because it will probably be even better with cream.

  • Upside-down cranberry cake

    • Vanessa on January 27, 2013

      Wee hee, hoo hooa!!! Is this ever good!! In the middle of an un-South Carolina cold day, this was PERFECT. I made it in a 9-inch square pan, which was almost too small. (Thank goodness I didn't use the deep 8-inch round pan, or I would have had an oven disaster.) But the results - just terrific, and gorgeous.

  • Zucchini bread

    • melpy on June 30, 2012

      I used half applesauce in place of half the oil to make it lower in fat. Added chopped hazelnuts and dried cranberries. Note to self: try with chocolate chips

    • meggan on August 31, 2014

      Made with chocolate chips and triple nutmeg. Took about double the recommended cooking time.

  • Ridiculously easy butterscotch sauce

    • eliza on December 24, 2013

      Really good and very easy. Only has 3 ingredients and about 7 minutes to make! Makes a nice gift too.

  • Cauliflower and caramelized onion tart

    • Miquette on January 12, 2013

      This is outstanding! Don't skip the mustard on the crust, it adds a subtle complexity to the overall flavor.

  • Cauliflower and Parmesan cake

    • bernalgirl on May 01, 2012

      Delicious! A great weekday breakfast on the go or a nice light supper with a salad. Came out a bit dayglo with purple cauliflower but still delicious. A really nice balance of flavors. Watch the cooking time, check in increments after 25 minutes. Mine was done in 35 minutes, too far gone in 40 minutes. Still tasty, though.

    • vinochic on September 30, 2012

      Good, but we thought it lacked a little flavour. Used 1 cup each good Parmesan and pecorino. Also roasted the cauliflower. Will try again with different cheese. Feta? Only needed 35 minutes cooking time.

  • Pasta with cauliflower, walnuts and feta

    • wester on August 11, 2011

      An Alice Waters recipe. This is a very unusual combination of ingredients, but it works perfectly. The cauliflower is sauteed over a high heat which makes it very crunchy and lovely. Do make it exactly as prescribed, at least the first time, because the details really matter here.

    • monica107 on December 30, 2012

      This is one of my favorite recipes. I skip the vinegar in favor of more lemon juice and don't worry too much about the quantities.

  • Endive and celery salad with fennel vinaigrette

    • wester on August 11, 2011

      Crunchy, slightly bitter and aromatic. This definitely takes green salad a step further. Very flexible as well. The minimum you need is both bitter greens and less bitter ones (say, lettuce and endives), or alternatively, celery. When you've got that, combine away!

  • Martha's macaroni-and-cheese

    • nightswimmer on August 29, 2011

      One word: cheesy. Too cheesy, maybe. But still delicious. I added some bacon as well (and felt a little bit like Paula Deen). A bit more pasta and slightly reducing the amount of cheese in the sauce would make it a bit less heart-stopping, but still delicious. A half-recipe made plenty for my two-person household.

    • amraub on June 01, 2012

      Incredibly cheesy and makes a huge amount. For an even more over the top meal, use this as the filling for Dessert for Breakfast's macaroni pie.

    • Miquette on January 12, 2013

      I am a macaroni and cheese fiend and this is one of my favorite recipes! I too sometimes add bacon and caramelized onions.

  • Whole wheat goldfish crackers

    • amraub on June 01, 2012

      These are incredibly easy to put together (I think I usually spend more time cutting them into cute little shapes than making the dough) and so good. I have yet to find someone who doesn't love these little cheese crackers.

    • maggiewt on May 13, 2013

      Would double this next time - delicious! I used a pastry cutter to cut into little fluted squares, and docked with a fork. I managed to avoid having to chill the dough, but had to work quickly.

  • Sour cherry pie with almond crumble

    • TrishaCP on May 21, 2014

      This pie is tricky- I blind-baked and found it made the crust prone to burning, because the cherry filling really needed the full cooking time. (The topping was prone to burning as well.)

  • Brownie roll-out cookies

    • wester on August 11, 2011

      Very lovely, very chocolatey, cookies. Quite soft in the middle. A very good recipe to let the children help with. I mixed with two forks, and the last cup or so of flour I mixed in with my hands. It does make me wish I had a dough whisk. It does make a lot. Next time I will halve the recipe, at the moment I've got a roll of dough in the freezer and I will see if they work as well as slice-and-bake. I might try decorating them with walnuts next time.

  • Hamantaschen

    • campusbrownie on March 07, 2015

      Made it gluten free with 100 grams each of tapioca starch, mochi flour, and sorghum flour instead of the AP flour, and lemon zest. It required some kneading, but worked very well.

  • Snickerdoodles

    • louie734 on May 02, 2014

      1/2 recipe makes 8 perfect cookies. Refrigerating can be cut down to only 5-15 minutes, then drop 1-oz scoops of dough directly into the cinnamon-sugar bowl and shake as you roll into quasi-round shapes. Took exactly 10 minutes. Makes the house smell amazing… oh, and the cookies are just as you remember them.

  • Spicy gingerbread cookies

    • Rutabaga on December 08, 2014

      Make these cookies a day or two in advance of eating them; the flavor and texture of gingerbread really improves with a little time. Perelman notes that these cookies have a real spice kick, but I didn't find them any spicier than any other gingerbread cookies (although I did go a little easy on the black pepper). Maybe I've only ever eaten the spicy kind? We frosted them with a simple icing made of powdered sugar, a little butter, milk, and vanilla. Because the cookies themselves aren't overly sweet, they work very well with icing.

  • Charred corn tacos with zucchini-radish slaw

    • louie734 on May 02, 2014

      These tacos totally rock. I've made them indoors or out, blackening the ears in cast-iron or on the grill. (Could make less zucchini-radish slaw - we usually only use about half.)

  • Israeli salad + pita chips

    • fprincess on July 31, 2012

      Great salad with a nice crunch from the cucumber and red onion. I love the taste of sumac and you can use plenty of herbs (in my case, parsley and chives). I also added a little bit of lettuce. Picture here: http://www.flickr.com/photos/50488464@N02/7391691786/

  • Vermontucky lemonade

    • amraub on June 01, 2012

      This is now one of my go-to summer drinks. So simple, but so good.

  • Quick potato pierogi

    • bernalgirl on January 12, 2012

      Follow these instructions for making turkey or other stuffed vareniki. Very good!

  • Wild mushroom pierogies

    • bernalgirl on January 12, 2012

      Wrap in wonton wrappers, or use this recipe to sauce pre-made vareniki.

  • Lebanese-style stuffed eggplant

    • lorcalon on February 08, 2014

      Made this using pearled spelt rather than rice and saudi baharat spice mix instead of allspice. It was fabulous. This is going to be a new favourite recipe.

  • Mediterranean eggplant and barley salad

    • Vanessa on September 11, 2012

      Woo boy, this was great. I substituted brown rice for barley, and didn't add either the red onions or the mint, but the technique for cooking the grain was so much fun -- I'll use that again! -- and the salad came together really well in spite of my insipid purple eggplants. (I'm not sure what was up with those eggplants - super fresh from the farm down the road, but just not a lot of flavor when roasted, and what kind of eggplant doesn't like that treatment??).

  • Fennel, prosciutto and pomegranate salad

    • seherhussain on October 30, 2011

      impressive salad to have on the side.

    • Rutabaga on January 25, 2015

      This is a vibrant salad for winter, when pomegranate seeds provide a pop of flavor that you can't find in winter tomatoes. They are a must for this salad, balancing out the saltiness or the prosciutto and adding brightness to the greens. I made this two nights in a row - once without the mint, the second time with mint, but only a few shards of fennel as my husband decided he wasn't a fan of the anise flavor. Unfortunately, I could barely taste the mint when I did add it. Ultimately, plenty of pomegranate and a good sweet balsamic will showcase this salad at its best.

  • Winter fruit salad

    • TrishaCP on June 22, 2013

      In spite of its name- this is definitely a dessert rather than a salad. (I brought it to a brunch.) Pears and a bit of apple, along with dried figs and apricots, are marinated in a simple syrup flavored with star anise and vanilla bean. Pomegranate seeds are added as an accent. The fruit is supposed to sit in the syrup overnight, but I only had time to allow it to marinate about two hours and it still had a lovely taste of the spices.

  • Beef, leek and barley soup

    • eliza on October 21, 2014

      This is a great fall and winter soup since it's nutritious, easy to make, and delicious. Easy to adapt to veggies you might have on hand. Freezes well. Like many soups it tastes better the next day.

  • Chicken empanada with chorizo and olives

    • sck on January 07, 2013

      Very good but a little mild. Next time I will add a little more spice.

  • Mushroom Bourguignon

    • marmite on January 03, 2014

      Really very lovely, you really don't miss the meat!

  • Mushroom lasagna

    • cassiemcgannon on November 14, 2012

      This is rich and flavourful, especially if you use good-quality mushrooms. Fantastic if you need to make a meal that will keep both vegetarians and non-vegetarians happy. The nutmeg is an inspired touch.

  • Southwestern pulled brisket

    • Emily Hope on March 01, 2012

      This was quite good served on Rancho Gordo tortillas with the green onion slaw (also from smitten kitchen). However, the making process was a bit of a disaster--I was short on time so I tried to make it in 7 hours (instead of 10) in the slow cooker, turning the cooker to high for a couple of hours at various points. The brisket wasn't tender enough, and the next day, I ended up cooking it for another couple of hours in the oven at 350, after skimming the fat off the sauce and blending the sauce in the vitamix.

  • Swiss chard and sweet potato gratin

    • TrishaCP on October 14, 2012

      A really really enjoyable recipe- everyone in my family, children to adults, loved it. I made a few tweaks- out of necessity, I used milk instead of cream, omitted the parsley and only used one bunch of chard since that was all I had on hand. My bechamel got quite thick and so I baked the gratin with a foil cover in case there wasn't enough liquid to cook the potatoes through. I shouldn't have worried however as there was quite a bit of liquid at the end. A really nice play of savory and sweet.

  • Pear and almond tart

    • fiona on July 20, 2013

      I've made a few pear and almond tarts, this has to be one of the best, mainly because the pastry was so good. Followed Deb's instructions exactly and even though I thought it was a disaster when I took it out of the food processor as it seemed too crumbly it all came together. Didn't have time to fan out the pear slices so beautifully, so just stuck in the half pear - still looked impressive and tasted great. Hardest part was following weighing instructions - never figured out how to measure a tablespoon of cold butter - scales are so much easier!

    • Jane on November 09, 2013

      I love making (and eating) this tart. It always gains disproportionate (to the amount of effort) oohs and aahs from guests. I had a couple of quibbles. I think 55 minutes is too long - I baked it for 45 minutes and it was perfect. Any longer and the pastry edges would have been burnt. The first one I made, I chilled the pastry for 90 minutes and it rolled out well. The second one, I chilled the pastry for 24 hours and it was very crumbly and cracked a lot. Finally, she doesn't say so, but you should blot the poached pears with kitchen towel otherwise they will be too moist and throw off too much liquid into the tart.

  • The best baked spinach

    • wester on August 11, 2011

      This was delicious and hopelessly moreish (although, luckily, quite filling as well). It is a bit more work than just throwing it in the pan. I needed three batches for the wilting, and I didn't even make the whole recipe. The boiling off of the liquid took longer than the recipe said, as well. Still, all quite doable, if you start early enough. I substituted Gouda for the Swiss cheese, as I don't like Swiss cheese. I thought I was going to miss nutmeg - I always use nutmeg in my spinach - but I didn't.

    • louie734 on May 02, 2014

      Made alongside a steak dinner with broiled ribeye, halved potatoes, wedge salad. Successfully adapted to use frozen spinach (the store had none fresh, not one leaf!). I used 2 (1-lb) bags, prepped in the microwave to package directions, squeezed dry, then skipped to making the roux without butter-sauteing the spinach. Once the roux was done, tossed in the prepped spinach and turned it into the (8x8 pyrex) dish. Very good, easy too - I'll use frozen next time. Used turkey stock (good, but wanted a bit of cream), Swiss, Parmesan for the top, crappy store-bought breadcrumbs (next time use homemade), and a grating of nutmeg.

  • Mixed citrus salad with feta and mint

    • wester on August 11, 2011

      Quite simple, very good. Complex flavor, visually stunning. I made it with blood oranges and tangerines. I think it would be even better with some grapefruit as well. Lemon juice worked well, but I think red wine vinegar would enhance the savoriness even more. I'm not sure it really needs the mustard. I forgot the feta, so I used black olives instead. This also works very well, both flavor-wise and visually.

  • Spaghetti with lemon and olive oil (Spaghetti al limone)

    • Rutabaga on May 21, 2014

      As someone who loves simple spaghetti dishes, I was eager to try this one, and it didn't disappoint. The sauce was a little too lemony for my three-year-old, however - odd, considering he will at times suck on raw lemon slices, but I guess he wants it kept out of his pasta. In a hurry, I hastily tore in some basil and arugula leaves at the end, but I think it would meld better with the leaves cut in a fine chiffonade. I mistakenly boiled the lemon juice with the other liquids, rather than adding it later as instructed in the recipe, but this did not seem to cause a problem. I made this a second time, with penne - and now the boy likes it, lemon and all!

  • Vanilla roasted pears

    • Vanessa on October 15, 2012

      This was easy and delicious. Somewhat "saucier" than anticipated, but I just reduced the liquid a bit. Then, we topped the pears with leftover pastry cream lightened with whipped cream. Even with that, it was still a light dessert, but celebratory.

  • Tomato and sausage risotto

    • jp010038 on March 02, 2014

      This was awesome, big hit will all family members. I was a little worried because we only had about half the spinach called for in the recipe. But, the quantity worked out fine, making me wonder what using the full quantity would look like . . . Really excellent.

    • lesliepolk on January 27, 2015

      In the Blizzard of '15, wanted to make this but didn't have arborio rice. I used red quinoa instead and made it exactly the same.. it was fabulous! Will make again with the quinoa! I also used Lightline italian sausage as we are vegetarian and it came out great.

  • Baked kale chips

    • sturlington on June 10, 2014

      I've heard about these forever, never tried them. They are absurdly easy to make. However, I feel meh about them. Definitely not as good as other kinds of veggie chips. This would be a quick and easy way to get rid of the leftovers from a bunch of kale.

  • Escarole and orzo soup with meatballs

    • bernalgirl on January 08, 2012

      A relatively easy to assemble soup on the order of an Itslian Wedding soup but more streamlined. Comforting, good for a cold Sunday night along with some good crusty bread.

    • chawkins on May 20, 2013

      Very easy and simple soup when you already have homemade chicken broth and super easy when you used turkey meatballs from Trader Joe instead of making your own. Parmesan shavings on top added a lot of umami.

  • Buttermilk ice cream

    • Jane on November 25, 2011

      Deliciously rich and creamy ice cream though with the tang of buttermilk. I made it with just 6 egg yolks rather than the suggested 12 and thought it was easily rich enough. I served it at Thanksgiving with Melissa Clark's Spiced maple pecan pie wth star anise and it was the perfect accompaniment.

  • Roasted peppers with capers and mozzarella

    • wester on August 11, 2011

      A simple salad of roasted peppers, and a few slices of mozzarella on top. A lovely summer lunch or light supper. I like it that the mozzarella is not melted here, I prefer it that way.

  • Sweet and smoky oven spareribs

    • zorra on September 02, 2014

      Since it's been perhaps 3 years since we last barbecued ribs, decided to try Harold McGee’s recipe, originally in New York Times (http://www.nytimes.com/2010/06/30/dining/30curious.html?_r=0) & here. Mixed results: THE RUB—his spice rub was appealing as, unlike so many, it isn’t highly salty. But it is sugary sweet, otherwise added little. Per Smitten Kitchen advice, I cut sugar, by 25%. Also added coriander. Next time I'd use another rub. THE TECHNIQUE worked well. Seems that when I dropped temperature after 4 hours, oven wasn't cooperating for the last 2 hours, so with 7 hungry people waiting, baked 7th hour @ 300°F, probably a bit too long or high. THE GRILL—final charring on the grill (with hickory smoke) made them terrific, wouldn't skip it. THE SAUCE—his too sweet sauce we supplemented with a family favorite recipe. THE CUT—we bought baby loin ribs, not spareribs, worked fine. Everyone said they were delicious, few leftovers.

  • Tangy spiced brisket

    • zorra on March 14, 2014

      Inspired by rave reviews & a new slow cooker, I tried this. Only okay to me--but guess I just don't care for cooked-forever beef. (Writing this down so next time I consider cooking brisket or pot roast I'll remember.) Sauce is nice, though (even with a quarter of the sugar).

  • Sour cream cornbread with aleppo

    • veggie va on January 25, 2012

      Needs to bake way longer then stated in recipe. But delicious once done. Very moist. This time I baked in a 9x9 pan. Cooked in about 35 minutes.

  • Alex's chicken and mushroom Marsala

    • jaelsne on February 25, 2012

      Absolutely delicious. It's a little different from restaurant dishes that I've tried, because the restaurants usually pound out the breast and lightly bread it before it is sauteed. Everyone raved about this recipe, made exactly as specified.

  • 17 flourless dessert ideas (flourless chocolate walnut cookies)

    • Vanessa on October 21, 2012

      The Flourless Chocolate Walnut Cookies from Payard are to die for. Gluten free. Full of walnuts. Great way to use up egg whites! Make them smaller than she suggests - half the size or less. Make a half-recipe for a quick dessert solution that NO ONE will turn down.

    • cassiemcgannon on March 01, 2013

      Made these with hazelnuts rather than walnuts as that was what I had, which worked really well. I made them smaller than suggested - I quartered the recipe and got 10 3-inch cookies. They do spread a lot.

  • Easiest baked mac-and-cheese

    • Alro9 on February 04, 2014

      I made this with mini-size pasta called 'Panzani Coquillettes' which I'd ordered online by mistake but which was delicious. On the receipe apart from thinking there was a little too much cheese (which made the dish very rich and a bit on the too salty side) this was fantastically easy and much appreciated by the family. I agree with Deb that it may not re-heat the best of all the mac cheese versions out there (not enough sauce) - but it was so delicious there was none left.

    • Barb_N on November 20, 2014

      I made this for my daughter's 18th birthday at her request. Since I added crumbled bacon I reduced the cheese by half. I love recipes that don't require par boiling of pasta and this was all I hoped for. I thought about adding sun dried tomatoes- maybe next time.

  • Pickled sugar snap peas

    • bernalgirl on May 24, 2012

      An easy and addictive refrigerator pickle.

  • Blue cheese and red potato tart

    • bwehner on October 26, 2012

      I made the potato filling without the tart dough. Cooked in individual ramekins. Delicious as a side with a light fish dish.

  • Mustard-roasted potatoes

  • Roast chicken with Dijon sauce

    • wester on August 11, 2011

      This was really good, just not as brilliant as the website itself suggests. The sauce was surprisingly mild - maybe I should have put in even more mustard.

    • louie734 on May 02, 2014

      Made this many times exactly as described, most often with a cut-up fryer. Often I'll roast some B-sized potatoes for about 30 minutes or so, covered with foil at first, then toss in a handful of green beans for about 15 minutes as well, shaking them halfway through. Unbelievably delicious, and a fast favorite in our house. There is a LOT of sauce when the full recipe is made; if roasting less chicken (just for us two without expecting leftovers), could use just 1/2 cup each of wine and broth (I often keep sauce quantities the same when scaling). This is a weeknight recipe that wants to be served for special occasions; a great celebration meal when that day falls mid-week. Don't forget the baguette to sop up the sauce!

  • Thai-style chicken legs

    • fiona on October 30, 2012

      I made what I thought would be enough for leftovers for school lunches but they were so delicious 3 teenage boys soon demolished them. I didn't marinate them as long as suggested, - only about an hour. I cut into the skin and flesh so they flavour was still strong. Mine looked much crisper and a bit blacker than the picture but I cooked them on a grill. Definitely a 'do again'.

    • redjanet on December 27, 2012

      As I was only serving two when I made this I halved the ingredients and it still worked really well. I probably didn't marinate the chicken for as long as I should/could have due to lack of time, but it was still very flavourful and I would definitely make this again as a tasty weekday dinner. It went very well with basmati rice on the side.

  • Zuni Cafe's roasted chicken

    • eliza on March 24, 2015

      For me, this was just ok. The chicken is cooked at high temperature and turned periodically. Although it gets rave reviews from others, I will probably not do it again since I found it a bit of a pain to take out a really hot bird and turn it without getting burnt! Also, my result, while good, was not exceptional.

  • Moroccan-spiced spaghetti squash

    • imaluckyducky on October 22, 2014

      4.5 stars. This is pretty stinkin' easy and good. Deb gives a "cheat" of cooking the squash in the microwave (read: this is the perfect quick side) that has everything done in 10 minutes or less. The garlic may be a bit strong, if you're like me and have garlic cloves that were steroid-taking-large. Used cumin seeds that I toasted first since I didn't have ground. I thought this dish could use a hit of acid at the end after tasting, so I added a little squeeze of lemon juice and it brightened everything without making it sour. Will make again.

  • Pie crust 102: all butter, really flaky pie dough

    • Rutabaga on September 16, 2014

      This recipe really works; while I can't claim my crust was perfect (is it ever?), it was flaky and buttery, and definitely better than many shortening-based crusts I've made. Follow these simple steps for a great pie pastry.

  • Acorn squash with chile-lime vinaigrette

    • ahsafford on October 23, 2011

      Really good vinaigrette - added a little honey to it. Can also roast squash in halves and glaze with vinaigrette.

    • TrishaCP on October 14, 2013

      This is wonderful. I subbed garlic powder for garlic for less assertive flavor and skipped the cilantro (I was out), but the heat and tang completely wake up the sweetly bland roasted squash (I used buttercup). Will definitely be using this recipe frequently this winter.

  • Slow-roasted tomatoes

    • Laura on March 06, 2015

      I first made these last summer when I had wonderful, fresh tomatoes at the peak of their season. I couldn't believe how fantastic they were. Lately, I've been craving tomatoes, and normally I wouldn't dream of buying tomatoes in March at the grocery store, but then I remembered this and thought it might be just the thing for out-of-season supermarket tomatoes. So, I brought home a carton of Camparis and they're in the oven now. Fingers crossed!

  • Alex's mother's cranberry sauce

    • mfto on November 16, 2011

      I just had to try this recipe because it was so "unusual". Since I have always made the back-of-the bag cranberry sauce, I had to buy all the ingredients except the walnuts. The strawberries in the bag of mixed frozen berries were huge so I cut them in forths. I served it not long after the fruit had defrosted and my husband said the sauce was OK but I thought the canned stuff was very bland, almost tasteless. A day later I tried it and what a difference a day made. It was now very flavorful. Since it makes a lot, I would save it for a large group. But really, it is surprisingly good.

  • Zucchini fritters

    • Cati on December 07, 2011

      Seems a lot of zuccini per egg. Should it be 2 eggs. I used 100gms grated zuccini to 1 egg and heaped tablespoon of plain flour. This was a good consistency and worked well. Plain flour kept Na level down and it made 3 fritters, enough for 1 person.

    • Maura on August 03, 2014

      Subbed fresh breadcrumbs for half the flour so they wouldn't be as heavy, they were great. Also love the Shulman Mid East version and put zaatar in some yogurt to top! Yum

  • Red wine chocolate cake

    • cjannace on January 01, 2015

      A delicious dish! I made this for New Year's Eve and it got rave reviews! My cake didn't resemble the "puddle of chocolate" described in the recipe, but the taste was on point.

  • Cumin seed roasted cauliflower with yogurt

    • wester on October 25, 2011

      Deb does it again! She has found an already brilliant recipe (by Melissa Clark) and added the perfect finishing touch to it. Those pomegranate seeds are exactly what this salad needed, not just visually, but also taste- and texturewise. I had this for breakfast today, and I will serve it for dinner too. And then I will try some moderation, but I don't know if I'm going to succeed.

    • Cheri on November 15, 2011

      Yum! We loved this. Easy, very tasty. Nice fall side. Omitted feta (didn't have it) - but didn't need it. Creamy, crunchy, savory, tart, sweet all in one. Also, had to use ground cumin, as I didn't have the seeds, sprinkled over cauliflower and it worked just fine. Flavors are really a great mix.

  • Homesick Texan carnitas

    • sck on January 10, 2013

      Use the recipe from her blog instead of this one. This is good but the other is perfect!!

  • Peppermint hot fudge sauce

    • jzanger on July 01, 2014

      What a fantastic flavor this has. I chose to leave out the peppermint extract. Most ingredients are going to be your pantry staples, maybe with the exception of the heavy cream. I substituted 3 oz. semisweet chocolate chips and 3 oz. 72% good dark chocolate (chopped) for the 6 oz. bittersweet chocolate her recipe called for. Unsurprisingly, it worked perfectly. Next time I would sift the dutched cocoa into the pot to be sure there were no clumps to fight with.

  • Carrot soup with miso and sesame

    • krobbins426 on February 08, 2012

      Loved the addition of the toasted sesame oil at the end.

    • cassiemcgannon on October 14, 2012

      Really good, complex flavours, particularly for a vegetarian soup. Pickled scallions are a great idea.

    • Vanessa on January 15, 2013

      Hooray, hooray, this is the best carrot soup ever! Used red miso, and just threw in chopped scallions (didn't pickle them first). Terrific, Even better a couple of days later, but who can wait?!?

    • Emily Hope on March 25, 2013

      This is a delicious vegetarian carrot soup--not too sweet as they can sometimes be. I used leeks instead of onions as that's what I had on hand, reduced the liquid by a cup, and cooked in the pressure cooker for 5 minutes before pureeing (I just added the miso to the vitamix rather that blending in separately). Topped with scallions and sesame seeds that had been toasted for a couple of minutes in butter, and then mixed (in the hot pan) with soy sauce. Yum!

  • Buttermilk roast chicken

    • nicolemorgan86 on February 08, 2012

      Used the buttermilk brine for 48 hours, then grilled these over charcoal. Probably the best chicken I've ever eaten in my life.

  • Cheddar, beer and mustard pull-apart bread

    • louie734 on May 02, 2014

      Decadent. Spectacular. Made this twice, with various types of medium-bodied home-brewed beer. In a valiant (but doomed) nod to healthfulness, both times have used Cabot lower fat cheddar, about 1 1/2 cups (pretty good, considering). I've also split the total weight of the flours 3 ways - all purpose, white whole wheat, and rye (this tastes great, and makes me feel even better!). For the filling, I increased the powdered mustard, used hot paprika, and added a splash of pickapeppa, chasing even more bite. This needs longer in the oven for me - at least 35 minutes. We eat this with our fingers, with beer, and call it Friday night dinner. Why fight it?

  • Double coconut muffins

    • amraub on June 01, 2012

      A friend of mine first made these, but we weren't satisfied with the texture (very dense) and thought the yogurt gave it an odd tang. I remade them later, making quite a few substitutions and we both loved them. I used her suggested coconut milk instead of yogurt to make them three coconut muffins. I used dark brown sugar instead of regular and buckwheat flour instead of whole wheat. I also added a cup of raspberries. The end result was a very moist, but not too dense cupcake.

  • Banana crêpe cake with yogurt and walnut butterscotch

    • nicolemorgan86 on April 23, 2012

      This was ridiculously good! It does take a while to make since there are so many components, but it's truly really simple (yes, even the crepes). A tip to getting a really clean slice--stick the cake in the fridge for a bit so that the filling firms up a little. And yes, once you start eating it, the neat little stacks of crepe will probably start tipping over, but it's still just as good. I guess if you used a fork & knife, it would stay prettier, but we just dug in with forks alone. The crepes are also awesome on their own and taste exactly like an amazingly moist banana bread. I'd definitely make just the crepes for a fun breakfast. I think this cake would also be awesome with an espresso/coffee component (maybe alternating an espresso whipped cream in some layers?).

  • Rhubarb snacking cake

    • amraub on June 03, 2012

      I wanted to love this one, but the proportions seemed off while I was putting together. The cake layer was so thin that it was very difficult to spread and I would've like to have just a little bit more. The rhubarb also ended up being a much thicker layer than described (maybe because my rhubarb was on the thin side and I measured based on weight?). Oddly, I liked the cake much more on the second day when the mixture had time to set.

  • Broccoli Parmesan fritters

    • jumali on June 26, 2012

      The batter mixture was very very dry before adding the broccoli, so I added a couple of tablespoons-fulls of liquid egg substitute. They were so tasty!

  • Chocolate swirl buns

    • Vanessa on July 29, 2012

      Chocolate swirl buns are amazingly awesome. And simple. Definitely going on the "keepers" list!

  • Cold rice noodles with peanut-lime chicken

    • elizabethzvolpe on January 18, 2013

      I used the NY Times original recipe linked in her post with excellent results

    • DeborahBluhm on July 24, 2014

      It's an awesome dish. I have also used a few large spoons of the peanut base (as it keeps so long in the fridge) in soups to add depth, and it's wonderful!

    • DeborahBluhm on July 24, 2014

      It's an awesome dish. I have also used a few large spoons of the peanut base (as it keeps so long in the fridge) in soups to add depth, and it's wonderful!

    • Barb_N on March 12, 2015

      I streamlined this even more than Deb's simplified version of David Tanis' original recipe- I used ready made peanut sauce and left over cooked chicken which I mixed together. I combined that with the scallions, cucumbers plus udon noodles and radish slices and radish greens tossed with the dipping sauce. Tasty and eminently adaptable- something I am always on the lookout for.

  • Triple berry summer buttermilk bundt

    • amraub on July 19, 2012

      Skipped on the icing. Used a 4 cup mixture of currants, blueberries, raspberries, strawberries, and blackberries. The berries sunk a bit, but there were no issues with sinking.

  • Blackberry gin fizz

    • amraub on July 12, 2012

      The recipe made very little blackberry puree once filtered out for us, although our blackberries were gigantic (and I used a bit more than 1/4 cup). We ended up adding some raspberry liqueur (we were out of everything that would've been a closer match) to increase the fruit flavour. The colour is very nice though.

  • Zucchini rice gratin

    • Vanessa on August 03, 2012

      Wow o wow o wow, this is so much more than the sum of its parts. Increase everything by 1/2 because you are going to want to have more of this. Worth turning on the oven for in August in Charleston.

    • Lolliejean on August 03, 2012

      I added bread crumbs mixed with parm reg to the top and drizzled olive oil over it before baking. That little bit of crunch really made the (already good) dish fabulous for me.

    • adrienneyoung on August 04, 2012

      Sadly, I didn't get the same wow that Vanessa and Jean did. Healthy-ish, and useful on the zucchini-using front but... Bland. Sigh. Maybe zucchini just doesn't like me?

    • Vanessa on August 08, 2012

      Maybe it was the kind of cheese I used? (I think it was at least partly Gruyère (we were out of Parm).

    • adrienneyoung on August 08, 2012

      Note to self: try again with gruyere. Thanks, Vanessa! :-)

    • Vanessa on August 15, 2012

      OK, so I made this again, partly curious to try to remember what I might have done differently from the recipe. But I did it even more differently this time, so that experiment didn't work. However, as made, it was a huge hit (again) with the whole family. This time, I once again multiplied the quantities by 1.5. I added two potatoes (cut in half lengthwise, sliced into 1/4" slices, and roasted), layering them with the zucchini. And the cheese was partly Parm, partly smoked Gouda, and partly something else unidentified that was lurking in my cheese drawer. I think the biggest modification that I made (both times) was that I used MUCH more than the tiny bit of cheese called for. Also, I used regular tomatoes, not Romas, both times. Anyway, I still love the dish - it is a great (and flexible!) one-dish meal!

    • louie734 on May 02, 2014

      Love it! Made this twice. Due to the egg it's almost a quiche or strata - really nice texture. Of course, it makes a huge mess of dishes, oh well. Some parmesan-toasted breadcrumbs would be a nice topping.

  • Mediterranean baked feta with tomatoes

    • Jane on September 01, 2012

      Very quick and easy to do. Very pretty dish as you can see from Deb's photo and tasty too. I think I used too much red onion as it dominated a bit much but the other flavors were great. I used a mixture of mini tomatoes - red, yellow, orange, purple and it looked and tasted really good.

    • ellabee on August 07, 2014

      Excellent way to plow through abundant cherry tomatoes. New area cheese producer makes goat 'feta' that worked well. Didn't use red onion because bagger somehow left it out of my grocery sack -- $1.55 gone, but judging from experience of Jane and Deb P., just as well for this dish. No amount of cherry tomatoes is too great for this, as you need the sweet fruitiness to counteract feta's intense saltiness. Actually made twice; used up first round of tomatoes, made another batch, poured over previously baked cheese and re-baked: outstanding! Mellower than the first batch.

  • Leek, chard and corn flatbread

    • bendystrawz on October 27, 2012

      I didn't have goat cheese, so used grated pecorino romano instead, with great results.

  • Baked orzo with eggplant and mozzarella

    • michalow on September 22, 2012

      Eggplant adds nice contrast of texture, but less would be fine. Lemon zest surprisingly great here. Double the carrots and celery, add extra clove of garlic. Water instead of stock is fine. 8 oz of orzo = 1.25 cups.

    • leahorowitz on September 14, 2014

      Perfect comfort food. Used different pasta (casarecce) and it worked fine - same amount of stock and time in the oven. Covered the pasta with aluminum foil for the first 30 mins.

  • Crackly banana bread

    • spharo00 on January 25, 2013

      I made this recipe exactly as written (using the larger amount of maple syrup) and cooked the bread for the full 35 minutes suggested. I was afraid with only the white whole wheat flour that it would be too stiff and dry. It was actually incredibly moist and had a great crunch from the uncooked millet. It was even better on the second day, and then the third. The more I eat it, the more I think it may be my favorite banana bread yet.

    • monica107 on February 08, 2014

      Turned out very tasty, a great way to use up old bananas. I like to toast it and spread peanut butter on top.

  • Pumpkin cinnamon rolls

    • Vanessa on October 07, 2012

      Oh boy oh boy oh boy! We didn't find the dough nearly as sticky as I feared it would be, just beautifully soft. With rapid-rise yeast, the entire production from start to eating only took about 2 1/2 hours. The flavor was great (head and shoulders above plain cinnamon rolls), and the icing was terrific (and terrifically easy) too.

  • Roasted pear and chocolate chunk scones

    • Queezle_Sister on October 28, 2012

      Nice rich scone, but the chocolate flavor overwhelmed the pear. I really had a hard time tasting any pear (also my family). Use your pears for Deb's vanilla roasted pears instead.

  • Cauliflower-feta fritters with smoky yogurt, pomegranate

    • wester on December 08, 2012

      The flavors of this work well together, but we already knew that, thanks to cumin-seed roasted cauliflower with yogurt (http://smittenkitchen.com/blog/2011/10/cumin-seed-roasted-cauliflower-with-yogurt/) of a year ago. Casting it in fritter-form is a nice idea, but as they fell apart quite badly (probably due to my lack of fritter-baking skills), it didn't quite work for me. I'll stick with the cumin-seed roasted cauliflower: it's exactly as flavorful and a lot less work.

    • elisarose on December 17, 2012

      These did not hold together very well for me, but they were quite delicious.

    • jzanger on January 30, 2013

      These were fantastic as a side to shakshouka. A few suggestions I would have to make sure fritters stay together... One, go ahead and weigh the cauliflower, and make sure you really are using mostly the florets. Also, be sure to dry off the cauliflower before you mix it all together. They are best right out of the pan. Will definitely make again

  • Carrot soup with tahini and crisped chickpeas

    • Alro9 on November 01, 2013

      Chickpeas in soup, who knew how delicious that would be. Try to get the large bottled Spanish chick peas if you can, rather than the usual canned one.

  • Ethereally smooth hummus

    • mrsmadam on September 07, 2014

      This is hands down the best one I've ever made.

  • Lentil soup with sausage, chard and garlic

    • elizabethzvolpe on January 26, 2013

      Solid recipe with good flavors- a lot of the punch comes from the garlic oil and pecorino added before serving. Used green lentils which cooked a bit more quickly than brown. Would make this again.

  • Intensely chocolate sables

    • meggan on February 15, 2015

      These are difficult to roll out as they are very crumbly. I sprinkled a little water on the dough which helped a little but don't expect to use complicated cookie cutters on them.

  • Egg salad with pickled celery and coarse Dijon

    • wester on February 09, 2013

      The egg salad is good, the pickled celery is great. I did not add sugar.

  • Salted caramel brownies

    • cassiemcgannon on February 13, 2013

      Exactly as good as you would expect something from Smitten Kitchen that involves caramel and chocolate to be i.e. fabulous. Makes a very dense, fudge-like brownie.

  • Yogurt panna cotta with walnuts and honey

    • ellabee on July 14, 2013

      Halved, made three of the heavy half-cup custard cups. Added a bit of lemon zest along with the juice. Topped with macerated blueberries. Perfect summer dessert!

    • Vanessa on August 04, 2013

      Made with 100% full fat buttermilk, cut recipe down to 3/4 (3 cups buttermilk). But used all the gelatin.

  • Spring vegetable potstickers (with scallion dipping sauce)

    • ellabee on October 27, 2013

      Can be assembled and frozen on tray, then stored in freezer in bag.

  • Pickled vegetable sandwich slaw

    • louie734 on May 02, 2014

      We made 2 huge jars of this colorful slaw and it's a favorite for topping otherwise boring sandwiches. (Red cabbage looks pretty/turns everything pink: husband brought some to work and got the best comment: "What'd Kevin bring for lunch? Oh, ….scorpions?") BTW, it lasts forever in the fridge if submerged in its liquid.

  • One-pan farro with tomatoes

    • Emily Hope on September 05, 2013

      Given her raves about this dish, I had high hopes, but we thought it was just so-so. One-note and a bit bland (even with excellent sungolds). Improved somewhat by the addition of some leftover braised kale and an egg on top, but not one that we'll be repeating.

    • westminstr on October 28, 2014

      This was decidedly not a hit at our house. The main culprit was the long pieces of onion which caused my son to have a meltdown. I should have chopped them finely (I was worried they would be too harsh if I did that, because they weren't sauteed first). The dish was a bit stodgy as well. I subbed barley for farro, but I don't think that was the problem.

  • Burst tomato galette with corn and zucchini

    • Vanessa on August 10, 2013

      Great combination. I used Aleppo pepper rather than standard red pepper flakes, and added cumin seeds to the veggie mixture to go with the "Mexican cheese" (shredded bag cheese) that I had instead of Parm. The yogurt dough was super easy to handle and turned out better than similar buttermilk doughs, I think.

  • Kale salad with pecorino and walnuts

    • meggan on October 03, 2014

      Needed more raisins and cheese. I used pecans instead of walnuts. I might reduce the nuts next time as it made the salad a little dry.

  • Almond-crisped peaches

    • louie734 on May 02, 2014

      Made for a fall dinner party dessert. Used apples, not peaches, cut to echo the shape of the peach halves. Dipped them in lemon water, topped them, and let them sit in the baking pan, until just before sitting down at the table. Let them bake at 350 until they smelled good - turned the broiler on for just a sec to brown up the tops. They broke down a bit into almost applesauce at the very bottom of the pan, but kept their shape when spooned into bowls. The crispy topping is addictive. Vanilla gelato and the pan was all but licked clean. Subsequently made this many times over the winter, even making a big batch of the topping and freezing it in balls for smushing over the fruit. Cannot wait to make this in the summertime, as written.

  • Miso sweet potato and broccoli bowl (with miso-sesame dressing)

    • Queezle_Sister on October 28, 2013

      Amazingly delicious. The miso-tahini sauce is king here, and was the perfect complement to sweet potatoes and broccoli. Substituted quinoa for the rice for a bit more protein.

    • alisonkc on January 21, 2014

      Super delicious. This is a great lunch! When I pull the veggies out of the oven to cool, I throw some chickpeas in with them.

  • Lazy pizza dough & my new favorite Margherita pizza

    • louie734 on May 02, 2014

      I've done this a few times when my dough bucket was taken up with a different ABin5 dough than our traditional pizza. I appreciate it most for the formula - how much yeast for how much time, as well as for the amount - easy to scale up or down depending on how many pies you want to make. I bake it the same way we do our usual pizza dough - pizza stone, 8 minutes.

    • westminstr on September 29, 2014

      This recipe did not work for me at all. Not sure whether it was the temperature in my kitchen, substitution of half white whole wheat flour (which she does say is possible), my idiosyncratic oven or what, but the pizza once cooked was doughy, heavy, not anywhere near my standards. It was my first time trying to make pizza, but I have resolved not to try again since I live in Brooklyn where I can very easily buy amazing pizza any time I want.

  • Perfect, uncluttered chicken stock

    • TrishaCP on April 20, 2014

      Could not be simpler, and the final result was a beautifully clear and simple stock.

  • Green bean casserole with crispy onions

    • louie734 on May 02, 2014

      We need to make this again, stat. This was the perfect use for some green beans that were languishing in the fridge around Christmastime. We had a few holiday leftovers but were tiring of them. This casserole was the perfect centerpiece. Will totally make this as a vegetarian main in the future.

  • Apple-herb stuffing for all seasons

    • EMichels on December 02, 2013

      Use the most tart apples you can find - made with medium tart apples this needed a hit of flavor. Coarsely chopped fresh cranberries would be a good addition.

  • Eggnog florentines

    • louie734 on May 02, 2014

      The eggnog filling from this recipe ---- guh. Cannot get over it. Since Deb wasn't satisfied with her florentines, I tried a Cook's Illustrated florentine recipe with pecans, which was ok. The filled cookies keep in the fridge only for about a day before the filling softens the cookie too much and it's too hard to eat enjoyably. Also I wanted smaller cookies - the florentines spread into giant, thin rounds that aren't the right size for their spicy sweetness. I wonder how this would be with a very thin, barely sweet pecan shortbread cookie, the kind you slice, icebox-style. I'll try it next year.

  • Linzer torte

    • louie734 on May 02, 2014

      We made this for Christmas, and liked it but didn't love it. It does smell amazing when baking, and the spiced dough + jam does taste like the essence of winter, but it was a bit dry. I enjoyed it most with coffee or tea at breakfast time, biscotti-style. Wonder if the bake time is too long for my taste.

  • Warm lentil and potato salad

    • krobbins426 on January 27, 2014

      This was great, especially with the runny egg on top. Was short on fresh parsley, so I used a bit of dried in the dressing and cut some kale really small and let it hang out in the dressing (which I doubled given the amount of kale I had) while the lentils and potatoes finished cooking. First lentil recipe I've made that husband requested I make again.

  • Fennel and blood orange salad

    • blintz on February 05, 2014

      Nice version of this salad. Walnut oil and Pernod are mentioned as part of the original recipe and I added both!

    • imaluckyducky on February 22, 2014

      4 stars. Subdued flavors but still tasty with a satisfying textures. Dressing mellows out a tad if taking for lunch the next day. Mint is a must-have, making this salad lean more towards delicious than boring. V-slicer makes the salad come together very quickly.

    • Rutabaga on April 02, 2014

      This salad is an ideal accompaniment to a rich winter main dish (I made it to serve alongside a creamy, cheesy casserole). The fennel flavor was fairly muted here. I think I was hesitant to add too much in case someone I was serving didn't care for anise, but next time I would add more. I think mixing a little grapefruit in with the blood orange would also be good. I find it difficult to cut out clean orange segments without losing too much of the flesh, so I opted to slice the oranges crossways in circles after removing all peel and pith. This worked well, and looked much more attractive. Somewhat to my surprise, this tasted pretty great leftover, too.

  • Kale and quinoa salad with ricotta salata

    • louie734 on April 13, 2014

      This is insanely, improbably good. It's converted my kale-hating husband, who can detect minute quantities of it ("It tastes like dirt."). We gobbled this giant salad, made with the cheap curly kale (give it a few squeezes after chopping, until it's bright green; it's tougher than cavolo nero). Then we made it again. And again. The crucial elements here are the strong mustardy dressing, the sweet from the fruit/honey, salt/tang from crumbly cheese, and crunchy nuts or seeds. Many riffs on this theme exist - but this is possibly perfect.

  • Broccoli, cheddar and wild rice casserole

    • louie734 on May 02, 2014

      Woah, best vegetarian dinner ever. It'd been a long time since I'd made wild rice. We didn't have wild rice blend, so I made regular wild rice and some of TJ's harvest grain blend, adjusting the cooking times a bit. I think my wild rice took longer than Deb's.

  • Double chocolate banana bread

    • BigOrangeTiger on March 15, 2015

      Very chocolatey, even without all the chocolate chips in! A more grown-up chocolate than a kiddie one. Very, very good.

  • Sizzling chicken fajitas

    • louie734 on January 19, 2015

      Great weeknight dinner. Followed the chicken + peppers + onions almost to the letter as far as spices and cooking. Served on homemade corn tortillas (Joe Yonan has the best directions in Serve Yourself, with ingredients are identical to everyone's). The keys to this recipe are 1) thighs, which cook quickly and contribute enough fat/juicy liquid; 2) method, screaming-hot skillet with enough time to blacken the peppers/onions & brown the chicken. The spices were more Tex-Mex than our taste, we even thought it tasted Cajun, maybe it was our chili powder. But this could be varied; simpler for more traditionally Mexican, or a spice paste like achiote?

  • Asparagus-stuffed eggs

    • ellabee on May 27, 2014

      Delicious but seriously fussy: sieving egg yolks and food-milling asparagus for 2 tablespoons of puree take an eternity. I used chives and sour cream.

  • Baked eggs with spinach and mushrooms

    • wester on April 23, 2014

      Good & easy (and vegetarian), but not that special. It's pretty difficult to check the doneness of the eggs, as a firm skin forms quickly and you can't really tell what's underneath.

  • Fresh spinach pasta

    • belgravia on May 25, 2014

      Made for Mother's Day, by hand, no machine. Very doable. Slightly more time was needed to wring the spinach out, and I wish I'd been able to roll it just a titch thinner, but all in all, delicious. (Served with a mushroom lemon ricotta "sauce").

  • Strawberry rhubarb crisp bars

    • Rutabaga on May 19, 2014

      My husband took these to a work potluck, and they were so popular that only a few uneaten bites of oatmeal crust remained in the corners on the pan when he brought it home (and I had even doubled the recipe, anticipating this). For myself, I can say the oatmeal crust was very tasty, and I can only imagine it was even better with fruit. Making the dessert in one pan was also a great time saver.

    • Kfaber on July 04, 2014

      So easy and yummy!!

  • Carrot salad with tahini and crisped chickpeas

    • Rutabaga on February 24, 2015

      This carrot salad is very good, and works well made in advance. Next time, I would like to try adding smoked paprika or Aleppo pepper, as I think those would be a nice alternative to plan crushed red pepper. I found the chickpeas a little bland, even though I really like roasted chickpeas, so would season them with the paprika or Aleppo pepper, too.

  • Pasta and fried zucchini salad

    • moiragunn on August 14, 2014

      not a quick dish and entails fried foods but very yummy and worth the effort!

  • Blueberry crumb cake

    • aeader on August 17, 2014

      Made this with frozen (wild) blueberries, and used a 9" square pan. I was concerned that it would take less time to bake (recipe says 40 min) because of the square pan, but it actually took 5 min more, probably because of the frozen berries. Not thawing the berries did make it hard to spread in the pan as the thick batter was chilled by the berries. The batter did turn purple as I mixed in the berries but that did not detract from the taste! Served it straight from the pan, though I did use parchment on the bottom to prevent sticking. The cake was delicious with a very soft, tender crumb, and was very moist (especially considering there are only 4T of butter in the cake and 4T in the topping, so it is relatively low in fat for this type of cake). The topping was crunchy and adhered well to the cake. Would definitely make this again.

  • The crispy egg

    • wester on October 12, 2014

      More a technique than a recipe, but an excellent technique. Why didn't I think of this before? Because I'm too chicken to heat an empty pan on high heat. Will (probably) become my go-to method for frying eggs.

  • Roasted grape and olive crostini

    • myzadim3 on January 10, 2015

      This quantity is enough for about 4 people. Found the oven temp to be too high as all the juices dried up. Will try it next time at 180degC and will also add some verjuice.

  • Caramelized onion and Gruyère biscuits

    • Rutabaga on February 18, 2015

      These savory biscuits are simply delicious. The would make a perfect foil for a breakfast sandwich, but are also great on their own without any additional toppings. I used Comte cheese, and loved the way some of it oozed out, creating a crispy fringe around the biscuit and leaving behind tender, cheesy pockets. Caramelize the onions ahead of time to make the day-of preparation go more quickly. My three-year-old claimed he didn't like the onions... but he still ate an entire biscuit with no prompting from me.

  • Spaghetti pangrattato with crispy eggs

    • Bloominanglophile on March 08, 2015

      Churned this out when I really didn't feel like cooking. Makes for a nice pantry meal on those type of nights!

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Reviews about Recipes in this Book

  • Chocolate swirl buns

    • Annie's Eats

      Buttery tender brioche dough is rolled up with rich chocolate and a slight hint of cinnamon creating layer upon layer of irresistible goodness. And when I say irresistible, I mean it.

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  • Bittersweet chocolate and pear cake

    • Running With Tweezers

      ...pear and the chocolate woven together with a slight whiff of nutty browned butter. It's one of the most remarkable cake recipes I've ever made – you won't miss the frosting or frou-frou touches.

      Full review
    • Arctic Garden Studio

      One bite of this unusual cake made me realize I had made the right decision. I had a lot of luck with this cake, it turned out perfect on the first try.

      Full review
  • Spinach and chickpeas

    • Cupcake Muffin

      Overall, the flavors of this dish were really interesting and not like other chickpea-spinach dishes I've had before. The lemon is crucial - I thought the flavors felt a bit flat until I added it.

      Full review
  • Salted brown butter crispy treats

    • Arctic Garden Studio

      They are the grown up version of rice krispy treats. What does that mean exactly? Well, with the addition of salt, they become quite addictive. They have that whole salty sweet thing going on.

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  • Baked potato soup

    • Arctic Garden Studio

      It isn't quite as easy as simple mashed potatoes, but not quite as involved as a full meal. With our temperatures still dipping into the 20 below range a good potato soup really hits the spot.

      Full review
  • Blue cheese iceberg wedge

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      I have been wanting to make a classic wedge salad for a while. Really, a wedge salad is all about the dressing...That paired with chives and tomatoes...made this salad really spectacular.

      Full review
  • Language English
  • Countries United States

Publishers Text

Briefly: Fearless cooking from a tiny kitchen in New York City.

More: The Smitten Kitchen, in its latest physical incarnation is a 42 square foot (whimper) circa-1935 sort of half-galley kitchen with a 24 foot footprint, a single counter, tiny stove, checkered floor and a noisy window at the end to the avenue below.

What you’ll see there is: A lot of comfort foods stepped up a bit, things like bread and birthday cakes made entirely from scratch and tutorials on everything from how to poach an egg to how to make tart doughs that don’t shrink up on you, but also a favorite side dish (zucchini and almonds) that takes less than five minutes to make.

What Deb is wary of is: Excessively fussy foods and/or pretentious ingredients. She doesn’t do truffle oil, Himalayan pink salt at $10 per quarter-ounce or single-origin chocolate that can only be found through Posh Nosh-approved purveyors. She thinks food should be accessible, and is certain that you don’t need any of these things to cook fantastically.

Go to Website: Smitten Kitchen

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