smitten kitchen

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corn pudding

In other years, the ones when it was safe to have guests, my favorite thing to ask when planning a Thanksgiving menu was for everyone to tell me what their essential dish is, the one if they come to dinner and it’s not on the table, they throw a (hopefully) muted, inner tantrum. This is where all menus should begin, right? It was from this question...

potato and leek gratin

Because I do not often crave potatoes slow-baked in a cream bath with a burnish of cheese and fine crunch top, when I do, I know exactly how I want it to taste and how much work I’m willing to do to make it happen. Since it’s been eleven years (!) since I last shared a potato gratin here, I think it’s worth revisiting as we head into gratin season,...

bialy babka

Completely randomly — an idea just fluttered down like a November leaf and landed on this patch of calendar, the day before the day in which all of the time we do not spend on a line to vote we will instead spend glued to election returns and trying not to bite our nails down to the nub — I’ve been thinking about the kind of cooking we do when tensions...

morning glory breakfast cake

It’s hardly the biggest surprise of parenting, but I’ve yet to get my head around the idea that I’ve taken part in creating a morning person. My son has always woken up early; if it’s 5/5:30am, he’s on the sofa, reading a thick book, wondering why we do not care to watch the sunrise with him. Over the years, we’ve tried everything to change his wiring...

skillet turkey chili

Right around the time quarantine cookies and tacos became a habit this spring, I also realized that that none of my existing chili recipes exactly fit the bill of what I wanted for dinner — namely, to focus on ground turkey, have a minimized ingredient list, and not take terribly long because it turns out that even with all day, every day at home, I...

simple cauliflower tacos

Last week I told you about our favorite quarantine cookies. This is our quarantine taco, another simple discovery from our early Inside Days this spring that ticked a miraculous number of boxes at once. Like, “How do we turn this massive head of cauliflower into dinner because it’s too big for our overstuffed fridge?” and “without having to go to the...

whole wheat chocolate oat cookies

Because I am happiest when I let cakes be cakes, and cookies be cookies in all of their real-butter-and-refined sugar bliss, I rarely swap whole wheat or other ingredients in desserts in an effort to put a health halo on them, with two exceptions. The first is morning baked goods, usually muffins like these I’d make for the kids on a weekday, which...

homemade cream cheese

A few years ago, I figured out how to make cream cheese and didn’t quite know what to do with this information. What kind of crazy person makes their own cream cheese, no matter how delicious it is? Then again, you could use that reasoning to reject almost anything here (looking in particular at you, marshmallows) and you’re still here. But I suspected...

tangy braised chickpeas

One of my most core cooking beliefs, cemented over 15 vegetarian years (that ended shortly before this site began) is that most, or at minimum, half of what we think we like about eating meat has absolutely nothing to do with meat, but the way it’s prepared, from the salt-pepper char on a steak to the layers of flavors in a long braise. It’s this logic...

corn coconut soup

[Warning! This post contains Top Chef Season 17 spoilers.] I didn’t say it was logical, I think we know better than to expect clear, sound reasoning here, but when cookbooks decided that cauliflower could be pizza crusts or that black beans could go in brownies, I’m sorry, but I checked out. But this summer in particular, as plant-based diets are...

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