opera cake – smitten kitchen
Make the cake: Heat your oven to 350°F (175°C). Line the bottom of two 9×13-inch...
smitten kitchen
cabbage and halloumi skewers – smitten kitchen
Every September, I step up onto my soapbox to report for my self-appointed duty —...
Our Favorite Deb Perelman Recipes
Deb Perelman is a person of many talents—she’s a serious home cook, photographer, and blogger...
double chocolate zucchini bread – smitten kitchen
This is a towering brick of a 2.5-pound zucchini bread, easily 1.5x of most standard...
grilled chicken salad with cilantro-lime dressing – smitten kitchen
What did we get up to while our kids’ time away overlapped for two weeks...
chipwich ice cream cake – smitten kitchen
Make the cookies: Heat oven to 350°F (175°C) degrees and line two 8-inch round cake...
focaccia with zucchini and potatoes – smitten kitchen
Prepare the dough: In a large bowl, whisk together the flour, salt, and yeast. Add...
burrata with crushed cherries and pistachios – smitten kitchen
Psst: You really don’t need a recipe for this but I’m sharing the proportions I...
invisible apple cake – smitten kitchen
Very key here is the size of your loaf pan because this will fill out...
potato leek soup – smitten kitchen
Heat oven: To 375°F. Prepare leeks: Trim off the root ends of the leeks and...