I am a sucker for a good meatball. Something happens when you mix otherwise one-dimensional ground meats up with fresh breadcrumbs, herbs, seasonings and make a great sauce to go with it and that is that I will swat your fork away to get at them first.
Please tell me this doesn’t just happen to me: You know when you love a dish so much, you don’t even want to risk ordering it when you’re out because it’s so often disappointing?
“What the heck is that?” “Who puts broccoli on pizza?” “Congratulations Smitten Kitchen, you’ve ruined pizza!
I have very strong opinions about guacamole. Fortunately for all of our sakes, this isn’t the kind of site devoted to didactic culinary lectures; it’s not that my way is right and your way is wrong.
Pretty much everything terrible about making cookies comes down to one thing: deciding you want a cookie and realizing that the expanse between now and when you get to eat said is unfairly wide.
Have you ever wanted to go behind the scenes here at the Smitten Kitchen? Like, really behind the scenes, watching me cook, listening to me chatter about how the recipe came about and grimacing at my terrible knife skills?
If I had a superpower, it would be rationalizing. Did you find a pair of boots that you love but they’re wildly expensive?
I have been thinking about how it might be cool to do a bake pasta dish in which we swap the noodles for farro but leave all the great parts like cheese, so much cheese, chunks of vegetable and, most hopefully, a crunchy lid for years.
I don’t know why it took me so long to make this as it combines the only two things I ever want when I’m sick: chicken noodle and wonton soup.
Sorry, I blinked and missed 2016 in that way that happens when you’re so deeply in it, you forget to look up.
Look, we all have to draw the line somewhere. I have over the years insisted that making some things from scratch were just crazy, best left to others, and one by one come around and worse, as if I’d forgotten my repudiation of five minutes earlier like some sort of toddler, extolled the virtues of doing so.
Four years ago, when I was home for a couple days between book tour stops and I had about 3 gazillion errands to run but I was also hungry (because proper meals are the first thing to go when I’m busy) and really craving a great salad (because vegetables are the first thing to get stiffed when you travel a lot) and I didn’t want to eat it out of a takeout container or on my lap or in a hurry, I wanted to sit down and eat it off a plate like a civilized person with water in a glass, not a plastic bottle, and the want for this was overwhelming and I looked up and I was right in front of the Union Square Cafe and thought, “Why not?
Mostly because I have little interest in telling you how to part with your hard-earned money, this isn’t a gift guide.
I know we all associate December with cookies, cocktails, yule logs and latkes, but what about the smaller, enduring festivities that often go overlooked, namely workplace and other potluck luncheons?
Things I Learned Hosting My First Friendsgiving On logistics • As I realized last week, what makes big meals (we had 16 people) scary isn’t the cooking as much as the sheer volume of it all and the logistics required to manage them.
So, I’m deep in my Friendsgiving planning for this weekend and I think I finally understand — and really, it’s about time, Deb — why Thanksgiving is so daunting, even for people who like to cook: it’s the volume.
Last year, I proudly announced my intentions to host a Friendsgiving dinner for our crew and we would do it up.
Because I don’t say it often enough, do know that one of my favorite things about this site is the way your presence, whether active or lurking, quietly provides the encouragement I need every time I want to tackle a dish or recipe that daunts me.
What did you do the last time you bought a head of cauliflower? Steam it? Grind it into rice? Puree it into a heap of hope that nobody will notice it’s not mashed potatoes?
At the end of July, a generally broiling, sticky month in New York City best experienced somewhere far enough away to catch a breeze not recently emitted from subway grates, I spied a recipe for a pork shoulder braised in chicken stock, aromatics, celery and thyme then torn into bite-sized shreds and tossed with broken-up pieces of lasagna noodles and finished with butter, lemon juice, parmesan and arugula that sounded so good, I had to make it the very next night for dinner.