all things food
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 is the most cozy, comforting th…
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 he…
So what changed? Going to Italy this summer! We ordered eggplant parmesan (parmigiana di melanzane) almost every time we saw it on the menu and do you know what would come out? A dish that looked like this — no breading, no crumbs, no ricotta. It made more sense when I read about the history of the dish from Emiko Davies which I’ll simply link to rather than poorly summarize (it’s fascinating!) but it also gave me the nudge to finally spring the recipe from my kitchen to yours.
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, I̵…
Once upon a time, I spent approximately a whole summer making blueberry muffins, gripped with an obsession (that would be worrisome anywhere but this page) to make what I hoped would be the last blueberry muffin recipe we’d ever need. Yo…
A very logical question you’re about to ask is: Why not just swap the blueberries in your blueberry muffins with raspberries? And the answer is that while it works; they’re not bad at all, they’re just not the raspberry muffin I dreamed of. These are and they’re utterly perfect: hefty, moist, lemony, not too sweet, and absolutely tie-dyed with a constellation of raspberries inside. I think they might be the best muffin I have ever made. Here’s what I’ve learned along the way:
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 eve…
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 parts of all this:
I know we’re in the midst of the nth heatwave of the summer and the idea of eating anything but a bowl of cold cherries or, worse, something that requires you turn your oven on sounds about as unappealing as that curiously empty subway c…
This is the lightweight, semi-collapsed disc of cognac-kissed dark chocolate I nominate to be your backpocket, arsenal-worthy decadent cake for small but fancy times. It’s been in my rotation for well over a decade — I’ve shared riffs on it in these cupcakes and in the tiny but intense chocolate cake in this book — because while I could never get into those dense, nap-inducing bittersweet chocolate cakes of the early aughts, a few adjustments led me to this dream. Here’s what sets it apart:
A little catch-up: Two days ago, our kids boarded a bus to sleepaway camp while dozens of parents waved like (I’d like to think adorable but also value self-awareness) lunatics as it pulled away. I learned a few years ago when my son wen…
This is still a cooking blog, I promise. But if the structure of my cooking life for the last 13.75 years has been shaped to the needs of people who need to be fed multiple times a day, what is left? The reality is that when my kids are away for one night or three, we just go out. We live in New York City; why on earth would we be washing dishes if we could be getting queso fundito and the Caeser-y tomatillo salad at Yellow Rose, as we did Sunday night, or meeting friends at Win Son, as we will later this week, or sweeping sourdough through the garlic-chile butter puddle left behind by the prawns a la plancha while drinking vermouth at Cervo’s, as I’m sure we will weekly?
When things are quiet around here, one of two things are usually happening: I’m busy with a side project or traveling far from the physical Smitten Kitchen. Or, I’m really obsessed with eating something that I don’t expect to interest anyone b…
I would like to make clear from the outset that I do not think we, this site, or even the internet necessarily needs a new recipe for lemonade. I’ve covered lemonade that’s picnic pink (with any berry you like), with watermelon, wi…
There was a moment a dozen or so years ago when sliders were all the rage on restaurant menus. Precious little burgers (the traditional slider) and more clever ones like meatballs and fritters would teeter with tweezer-applied toppings on tiny…