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spanakopita

I finally conquered my fear of making spanakopita, the Greek savory spinach and feta pie, and yes, this means I’m going to tell you all about it. It took me so long because, however pathetically, I find filo/phyllo, the thin dough used to produce the flaky layers in many Middle Eastern and Balkan pastries, stressful: the tissue-like sheets can dry into...

my favorite lentil salad

My friend Olga makes a lentil salad that nobody can stop eating. Yes, lentils. A salad. I can feel your skepticism through this computer screen (it’s my single superpower) but please feel assured that I would never lie to you, about lentils especially. Her recipe is one of the greatest Trader Joe’s “hacks” of all time: 1 package of their prepared lentils,...

russian napoleon

This cake is a Russian New Year’s Eve tradition, and therefore no, this recipe I’ve been promising to share for 15 years isn’t late, rolling up here with a mere 36 hours left in the year, it’s exactly on time. The Napolyeon Tort is inspired by a classic mille-feuille (French for “thousand leaves”) which is made with layers of puffed pastry filled with...

short rib onion soup

A couple months ago, I was out with friends and we stopped briefly back at a friend’s place (hi Jocelyn!). It smelled amazing and it turned out she had chicken chili going in the crockpot. Despite not planning to stay, we inhaled a bowl in her yard before heading back out again and I have not stopped thinking about it since, hospitality on a you-never-know...

checkerboard cookies

Because I excel at timing, I decided long after most normal people had long wrapped up their holiday cookie baking last December to make the checkerboard cookies, Sara, who works with me behind the scenes, has been steadily requesting for about a decade. It’s just… I was a skeptic. I imagined checkerboard cookies would be a hideous amount of work for...

new york sour

If you created a mood board that accumulated all of my cocktail interests — whiskey, lemon juice, succinctness, and some kind of niche New York spin [see: Fairytale of New York, Perfect Manhattan] — you might also wonder why it’s taken 15 years for us to talk about the wonder that is the New York Sour. Let’s waste no more time without it. The New York...

cranberry pecan bread

Last week, in a continued effort to get my fridge back to inbox zero after it was groaning under the weight of the extraneous contents of a few shoots here this fall, I decided to take my surplus of cranberries, oranges, and pecans and turn them into a cranberry bread. Except — wait — I don’t have a recipe for cranberry bread. Why did you guys let me...

fall bliss salad

We had friends over on Saturday for a Please Help Me Clean Out The Fridge dinner. Between a cookbook shoot (coming next fall!) and filming new YouTube episodes (coming next week!), my already-overtaxed kitchen spaces have been groaning at the seams. As someone who weirdly delights in an empty fridge — my version of a clean desk, clear mind — I needed...

old-school dinner rolls

I have a serious soft spot for dinner rolls: small, buttery, plush rounds that I have, to this day, never actually eaten with dinner, you know, warmed in a basket. (But I hear it’s great!) At the bakery where I worked in high school, they’d come out of the oven in a big pan, fully kissingcrusted and that part where you pull two rolls apart and a few...

winter squash and spinach pasta bake

I am in awe of people who can make a meal plan, repeating many favorite dishes weekly or several times a year, knowing that they love what they love. Because I’m not: I like shiny new recipes. My favorite thing to cook will always be the last new thing I made. All attempts to be a responsible sort of person with a plan are consistently jettisoned by...

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