classic lemon curd tart – smitten kitchen
Crust 1 cup plus 2 tablespoons (150 grams) all-purpose flour 1/2 teaspoon kosher salt 1/3...
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ziti chickpeas with sausage and kale – smitten kitchen
Note: If your mozzarella seems wet or comes in water, drain it on paper towels...
simplest brisket with braised onions – smitten kitchen
Heat your oven: To 350°F (175°C). Prepare your brisket: Place your total measured amount of...
charred salt and vinegar cabbage – smitten kitchen
Note: Delightfully (to me and perhaps to you, too), this works best with green cabbage,...
challah french toast – smitten kitchen
The challah makes an airy, rich, and gently sweet french toast with crisp edges and...
slushy paper plane – smitten kitchen
slushy paper plane – smitten kitchen Skip to content A few years ago, Alex and...
Eggs Florentine – Smitten Kitchen
Why three servings, Deb? I know it’s an odd number. But it’s half a dozen...
one-pan ditalini and peas – smitten kitchen
Until recently, I was fairly ambivalent about one-pan pasta recipes. I appreciate them in a...