Chocolate raspberry pavlova stack
Smitten Kitchen
by deb
1w ago
It’s been way too long since we had a showstopper of a dessert. When I look over the last four years of archives, it seems that practical, slightly boring and grownup things like salad and dinner have nudged out cooking purely for the purpose of generating and distributing decadent joy. The Celebration Cake category looks like the land that time forgot. And so on this very snowy/slushy day, and the day before Valentine’s, no less, I’d like to recommend: Not a weeknight dinner. Here is a three-tiered chocolate pavlova, a crackly-edged, pillowy-centered meringue, with a few messy, wonderful thi ..read more
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Crispy potatoes with mushrooms
Smitten Kitchen
by deb
3w ago
I like to think that I made a smashing impression on my Russian in-laws when I met them — at the time, I didn’t eat meat or, more importantly, smoked fish. I remain staunch in my dislike of beets. And shortly after we got married I started talking about quitting my day job to… blog full time. But I took a liking to pickles immediately. I make a pretty solid eggplant caviar, because I learned from the best. I’ve since figured out Honey Cake and Russian Napoleon. And although the vegetarian options were limited at the time when we first met at the Russian Vodka Room, I quickly discovered my favo ..read more
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French onion baked lentils and farro
Smitten Kitchen
by deb
1M ago
This is clearly not a pasta bake, but it was supposed to be one. From November to December, I was pursued with a vision of an oozy, decadent french onion pasta bake — that is, the flavors of french onion soup applied to baked pasta with a bronzed and broiled gruyere topping. What was not to love? How could it not be delicious? But it was never right. I made it a few times and I never wanted to eat it. It was too rich and didn’t have enough to bite into, even by the intended standard of holiday indulgence. In the last round, I added cauliflower to it so it felt like more of a pasta-and-vegetabl ..read more
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Rolled spinach omelet
Smitten Kitchen
by deb
2M ago
A frequently asked question I get about *all of this* (waves hands in the general direction of the internet/air) is where I get my inspiration from. And almost without fail, I will say “not here.” No offense to this space we’ve created, but inspiration hits when I’m not pressed to find it, like when I’m on a bus or in a cab, looking out the window, or traveling — in this case, in DC a few months ago. I was there for the wedding of an old college friend (hi Aaron!) and another friend (hi different Aaron!) had a brunch at her house the next morning to celebrate and the unbelievable spread in her ..read more
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Brown butter brown sugar shortbread
Smitten Kitchen
by deb
2M ago
Fifteen Decembers ago, I shared a recipe for one of the delicious cookies I’d ever made or eaten: brown butter brown sugar shorties. I told you that because they were impossibly flavorful (nutty brown butter, brown sugar, vanilla, you’re welcome) but not terribly cute (beige, sprinkle-free) you should feel free to keep them home from parties where their feelings could be hurt as they were ignored in favor of the frosted, baubled, and brightly colored popular kids. They’re too good to share, anyway. But the recipe turned out to fail one crucial test: It doesn’t work for everyone. The problem i ..read more
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Olive oil brownies
Smitten Kitchen
by deb
3M ago
I did not intend to disappear for so long! In early October I was putting the finishing touches on a cake that manages to incorporate 2.5 pounds of apples (perfect for people like me who show no self-control nor willingness to learn from the previous season’s excess at orchards) when the world went to hell, our thoughts were not with food, and by the time I emerged it was November, a month I’ve spent mostly on a mini book tour when there is never enough time to come up for air. I need my sofa, some quiet, and a window with a view of the last bits of golden leaves clinging to trees to stare thr ..read more
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Chicken rice with buttered onions
Smitten Kitchen
by deb
5M ago
Over the last few years, and particularly during those long months of 2020, we got really into variations on “chicken rice” — chicken and rice cooked together in an aromatic broth that together are the most cozy, comforting thing. The rice is crazy flavorful, drinking up any seasonings and/or vegetables you add to the pan. The chicken is tender and juicy. The dish keeps well even if I’m making it many hours earlier than dinner and the leftovers are phenomenal. It’s relatively inexpensive and I’ve almost always got at least the rice and various pantry items around to make it work. It should run ..read more
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Simple eggplant parmesan
Smitten Kitchen
by deb
6M ago
Last year I told you that despite it being the opposite of eggplant season, I crave eggplant parmesan incessantly each winter. I mean, who doesn’t want an aromatic, cheese-stretchy, cozy casserole of ziti-like flavors, but without the heaviness of the pasta sometimes, right? What this post omitted was my recipe, which was kind of rude. The truth is that I wasn’t completely comfortable sharing it recipe because it’s not a True eggplant parmesan, or so I believed. It’s not breaded, it’s not fried, and there’s definitely no ricotta. Even title of the recipe as it was saved on my computer was self ..read more
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Corn cacio e pepe
Smitten Kitchen
by deb
6M ago
As the year is not 2017, when the cacio e pepe frenzy (outside of Rome, where it’s never not on the menu) seemed to have peak frenzy and when I put a cross between potatoes Anna and cacio e pepe on the cover of my second cookbook, I’d only choose the dog days of summer 2023 to talk about cacio e pepe once again for a single reason: A worthy update. The only thing I love more than the combination of salty, funky pecorino cheese and copious amounts of black pepper kicking up sparks of heat on a tangle of linguine is the way I make it in the summer: adding sweet, crunchy corn. It is, full stop, t ..read more
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Buffalo chicken cobb salad
Smitten Kitchen
by deb
7M ago
Earlier this summer, I made what I thought was just a dinner salad that turned out to be my new favorite dinner salad of all time and it was literally all I could talk about for the next few weeks. Incessantly. Insufferably. I didn’t even wait to ask if you’re into buffalo wings (of course you are), cobb salads (you could be, I can just tell) or looking for a dinner idea. It’s just not who I am. Perhaps even less surprising was realizing I have very strong opinions about how to adapt the idea buffalo wings to things that are not buffalo wings, which means I’m about to break down my favorite pa ..read more
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