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the red and black


For many Junes, this was my favorite cocktail. Yes, I realize that I sound particularly like a weird food writer person and not a person who lives among other people because most normal, sane people do not have a favorite cocktail for each month of the year, even if you agree with me — you do, right?

broccoli rubble farro salad


I’m sorry, I know I have a broccoli rubble problem. But you see, broccoli rubble in itself was a solution to another problem and perhaps we’ve created a monster, but it’s a delicious monster.

strawberry graham icebox cake


I have expressed in the past — oh, one, two, three, four, five, or perhaps 500 times — my adoration of layered cakes where the layers are thin and many and you have my word that one day, I will get to all of them so please tell me about your favorite here and now.

potatoes anna + new cookbook preview


So, ahem [taps on microphone]… In the summer of 2014 I announced that I had not learned my lesson the first time and would be writing another cookbook.

tall, fluffy buttermilk pancakes


About a year ago, over a series of weekends I was up too early anyway, I went on a buttermilk pancake-making bender.

rhubarb upside-down spice cake


I realize that spring is supposed to be all flowers and pastels, lightness and lemon zest, but all of these cool, rainy days in the last month make me crave winter spices, no matter how many tomatoes and herbs I have planted this week (so many, eee) in hopes, despite all historical evidence, that this is the year I excel at container gardening.

a really great pot of chickpeas


A side-effect of doing this cooking thing for 10+ years is that people seem to imagine I’m so sort of domestic diva, eating only homemade bread and milling my own grains and not just someone with an obsessive streak when it comes to making things exactly the way she wants them.

pistachio cake


Now that I’ve gotten a few bigger projects out of the way — hooray! And more soon on all of that, eee — I have a little more time again to do the things I like: read books with pages, fuss endlessly over our charges, get excited about summer events (I might make another wedding cake!

granola bark


In a departure from pretty much all of our norms, we went to Las Vegas this past weekend to celebrate a friend’s big birthday because… why not?

almond horn cookies


The only thing my mother ever asked me to bring home from the bakery where I worked in high school where almond horn cookies, or Mandelhörnchen, probably no surprise as we are a family of established marzipan fiends, most especially when dark chocolate is also involved.

mushroom tartines


Would this be a good place to admit that I only moderately enjoy sandwiches? I know, what kind of monster says such things!

cornbread waffles


American breakfasts are predominantly sweet: yogurts with fruit sauces and overnight oats with more fruit sauces and lattes with caramel syrup and whipped cream and our secret household love, that flaky cereal with the dried strawberries, but most especially the baked goods, muffins and quickbreads and cinnamon buns.

peanut butter swirled brownies


I realize that you might have been expecting something green, rainbow-ed or four-leaf clover-ed or filled with beer, cabbage and potatoes today.

easiest french fries


Last weekend, we had 13 friends over for moules-frites. This — plus a big green salad, some crusty baguettes and more white wine than seems conscionable — is my favorite dinner party menu.

black lentil dal


Because I have strange habits, I spent a lot of time one night last week watching videos on YouTube of Indian-speaking grandmothers and other home cooks making dal makhani, a rich black lentil dish from the Punjabi region.

butterscotch pie


I love two things most of all about chess pie — that sweet, buttery baked custard pie well-known across the South but whose reach can be tasted in everything from Canadian butter tarts to Brooklyn-ish Crack Pies — one, that it has none of the fussiness usually associated with custards and flans (separated egg yolks, tempering, straining and water baths); you could, and in fact should, make this with any little chefs in your life with ease.

pomegranate grapefruit paloma


All January and early February, as glacial winds smacked us in our face on the walk to school — and somehow back too (uphill, both ways, etc.) — I counted down the days until we would go to Florida to visit my parents (who winter-as-a-verb there like all the other smart retirees of the Northeast) and thaw our bones for five days.

tomato-glazed meatloaves with brown butter mashed potatoes


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.

small batch tiramisu


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?

broccoli pizza


“What the heck is that?” “Who puts broccoli on pizza?” “Congratulations Smitten Kitchen, you’ve ruined pizza!


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