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easy basque cheesecake – smitten kitchen

2/3 cup (130 grams) granulated sugar 1/3 cup (45 grams) cornstarch 1/2 teaspoon kosher salt 1 pound cream cheese (2 8-ounce/227-gram packages) [see Note at end] 3 large eggs 2 teaspoons (10 ml) vanilla extract or 1 teaspoon vanilla extract plus 1 teaspoon vanilla bean paste 2 tablespoons (30 ml) lemon juice 1 cup (235…

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grilled feta with asparagus chimichurri – smitten kitchen

Thanks to How Sweet Eats for inspiring the combination of grilled feta and chimichurri. While I’m adding asparagus and red onion here, I truly think this would be excellent with anything from sugar snaps, snow peas, green beans, broccoli, sweet peas … yes, I basically cannot think of a vegetable that’s bad with chimichurri sauce,…

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perfect blueberry muffin loaf – smitten kitchen

Note: Very key here is the size of your loaf pan because this will fill out every speck of it before it is done. Mine holds 6 liquid cups; it’s 8×4 inches on the bottom and 9×5 inches on the top. If yours is even slightly smaller or you’re nervous, go ahead and scoop out…

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black bean and vegetable bake – smitten kitchen

Note: This makes a lot! We end up eating it for at least two days. When we run out of chips, we end up scooping it onto small flour tortillas, closing the taco to dip to taco loop, you could say. You could make half the dish in a 2-quart baking dish or 8-inch round…

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steamed artichokes – smitten kitchen

Each of the preparation steps is shown in the photos above so please check them for visual guidance. 2 to 3 full-sized fresh artichokes 1 to 2 lemons, halved Salt, freshly ground black pepper A big pat of butter (optional) A few garlic cloves, halved lengthwise (optional) Mayonnaise, for dipping sauce Trim artichokes: Cut the…

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spinach and artichoke pan pizza – smitten kitchen

This pizza dough is adapted from a focaccia dough, and my favorite comes from Alexandra Stafford. I wrote about the focaccia in her first book in 2018. Guess what? Next Tuesday, her second cookbook, Pizza Night, comes out and it’s all about pizza — pizza for home cooks without special equipment. I’m wildly excited about…

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new york crumb cake – smitten kitchen

Crumbs 10 tablespoons (140 grams) unsalted butter, melted 1/2 cup (110 grams) dark brown sugar 1/4 cup (50 grams) granulated sugar 1 1/4 teaspoon ground cinnamon 1/4 teaspoon kosher salt 1 2/3 cups (215 grams) all-purpose flour Cake 6 tablespoons (85 grams) unsalted butter, softened 1/2 cup (100 grams) granulated sugar 1 large egg 1/2…

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turkey meatloaf for skeptics – smitten kitchen

Note: This is a small-sized meatloaf, and it works for my family of four. It doubles easily, either as two small loaves (baking time the same) or one larger, freeform loaf that will take between 60 and 70 minutes in the oven. Meatloaf 1 medium yellow onion, roughly chopped 1 garlic clove, smashed 1 slim…

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weeknight tomato soup – smitten kitchen

While this is not the Smitten Kitchen’s only tomato soup — there’s one with roasted summer tomatoes capped with an open-faced grilled cheese sandwich in the archives, and further back, a classic cream of tomato soup adapted from Cook’s Illustrated — neither are this: a seasonless tomato soup I can make on any rainy day,…

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chocolate raspberry pavlova stack – smitten kitchen

Definitely read this recipe through, especially what can and cannot be made ahead, listed at the end, before you start. While I’ve simplified it in every way that such a wobbling, centerpiece of a dessert can be without compromising what it is, please, let this be an indulgence of a cooking project, one you should…

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