The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook by Deb Perelman
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Reviews about Recipes in this Book
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Tomato-glazed meatloaves with brown butter mashed potatoes
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Kitchn
...these tomato-glazed mini loaves are some of the best I’ve ever had...simple, but it’s anything but boring, and that has a lot to do with the tomato glaze topping.
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Kate Cooks the Books
I guess the point is: these cook in 20 minutes vs. regular meatloaf, which can take 90 minutes. And I do love things that are pre-portioned into cute little individual servings. Ok, I’m on board.
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Sesame-spiced turkey meatballs and smashed chickpea salad
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Kate Cooks the Books
So easy for a weeknight. Saute the meatballs and smash the cooked chickpeas in a bowl with spices, olives and olive oil. The chickpea mash was a tiny bit bland so I would salt pretty aggressively.
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Wild rice gratin with kale, caramelized onions, and baby Swiss
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Kate Cooks the Books
Another incredibly good, deeply satisfying vegetarian main dish from Deb. …this dish is so good: warm and cheesy and onion-y and nutty. A casserole but not. Filling but not to the point of discomfort.
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Heart-stuffed shells in lemon ricotta Béchamel
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Kate Cooks the Books
Just because it’s got a French name doesn’t mean it’s out to mock you. It’s also a completely satisfying vegetarian main dish that can be pulled off on a week night.
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Pancetta, white bean, and Swiss chard pot pies
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Kate Cooks the Books
You could also certainly go all-veg on this and just saute the onion, carrots, celery and greens in a little olive oil. You could also substitute her veggies for whatever you have on hand...
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Big breakfast latkes
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Kate Cooks the Books
Appearances aside, this was delicious. The latke was amazing, as these things tend to be, and was the perfect foundation for the egg.
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Tiny but intense chocolate cake
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Kate Cooks the Books
It’s easy, it’s beautiful and it is, truly, intense. It’s also perfect for smaller gatherings. Because you’re going to make this so often it’s worth the minimal investment of buying a 6″ cake pan.
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Broccoli slaw
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Kate Cooks the Books
I have a real fondness for this type of dish: sweet, tart, crunchy and tangy. This one is delightful and I have made it twice more since discovering it.
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Emmentaler on rye with sweet and sour red onions
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Kate Cooks the Books
This grilled cheese was so good even my daughter loved it, and in case you can’t tell from the picture, it’s oozing caramelized onions. And the onions are, of course, what elevates this sandwich...
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Mushroom Bourguignon
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Kate Cooks the Books
If you still know anyone who thinks meatless main dishes are not satisfying, make this for them. As an added bonus,...this version cooks in less than an hour.
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Serious Eats
This is a truly awesome recipe. Not only is it a fast (and vegetarian) alternative to beef stew, but it is also a wonderful mushroom dish in its own right.
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Gnocchi in tomato broth
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Kate Cooks the Books
Deb’s recipe is easy. ...Nothing scary here but you will make a flour-y mess on your counter tops.
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New York breakfast casserole
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Kate Cooks the Books
Hell yes it’s good. It will take a little advanced planning, however, as it needs to sit overnight. But if you can manage to remember to do that...all you will need to do in the evening is bake
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Harvest roast chicken with grapes, olives, and rosemary
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Serious Eats
The grape-olive combo dresses up this weeknight roast chicken recipe into one elegant enough for a romantic Sunday evening or a small dinner party.
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Fingerlings vinaigrette with sieved eggs and pickled celery
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Serious Eats
Elegant, yet bold-flavored, this potato salad was easy to put together and pretty flawless in flavor. The elements may sound disparate and weird, but I'd encourage you to try this salad as written...
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Honey and harissa farro salad
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Serious Eats
This sweetly spicy and deeply earthy salad is truly fall in a bowl. The salad was a bit oily, so I'd cut back on the olive oil in the dressing a bit next time.
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Big cluster maple granola
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Serious Eats
Exactly as promised, this granola baked up in generous clusters with just a hint of maple-y sweetness. If you use a dark baking pan as I did, be sure to decrease the baking time by 5-10 minutes.
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- ISBN 10 030759565X
- ISBN 13 9780307595652
- Linked ISBNs
- 9780449015797 Hardcover (United States) 10/30/2012
- 9780224095785 Hardcover (United Kingdom) 2/7/2013
- 9780307961068 eBook (United States) 10/30/2012
- 9781448161706 eBook (United Kingdom) 2/28/2013
- 9781299088436 eBook (United States) 1/1/2012
- Published Oct 30 2012
- Format Hardcover
- Page Count 336
- Language English
- Countries United States
- Publisher Knopf
Publishers Text
The long-awaited cookbook by Deb Perelman of Smitten Kitchen—home cook, photographer, and celebrated food blogger.
Deb Perelman loves to cook. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. Where do you start? What if you pick a recipe that’s downright bad?
So Deb founded her award-winning blog, Smitten Kitchen, on the premise that cooking should be a pleasure, and that the results of your labor can—and should—be delicious . . . every time. Deb is a firm believer that there are no bad cooks, just bad recipes. She has dedicated herself to creating and finding the best of the best and adapting the recipes for the everyday cook.
And now, with the same warmth, candor, and can-do spirit her blog is known for, Deb presents her first cookbook: more than 100 recipes—almost entirely new, plus a few favorites from the site—all gorgeously illustrated with hundreds of her beautiful color photographs.
The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking. Here you’ll find better uses for your favorite vegetables: asparagus blanketing a pizza; ratatouille dressing up a sandwich; cauliflower masquerading as pesto. These are recipes you’ll bookmark and use so often they become your own, recipes you’ll slip to a friend who wants to impress her new in-laws, and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you her favorite summer cocktail; how to lose your fear of cooking for a crowd; and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe Cake, Deb knows just the thing for a Tuesday night, or your most special occasion.
Other cookbooks by this author
- Smitten Kitchen
- The Smitten Kitchen Cookbook
- The Smitten Kitchen Cookbook
- The Smitten Kitchen Cookbook
- The Smitten Kitchen Cookbook: Recipes From a New York Kitchen
- The Smitten Kitchen Cookbook
- Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites
- Smitten Kitchen Every Day: Triumphant & Unfussy New Favorites
- Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites
- Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites
- Smitten Kitchen Keepers: New Classics for Your Forever Files
- Smitten Kitchen Keepers: New Classics for Your Forever Files: A Cookbook
- Smitten Kitchen Keepers: New Classics for Your Forever Files