This recipe is a vibe, not a prescription. Feel free to use peaches, plums, or another firm-ripe stone fruit here. I used Danish blue cheese
Tag: smitten
plum and cream scone cobbler – smitten kitchen
You can use any kind of ripe stone fruit here — I love this with peaches, cherries, apricots, or a mix thereof. Just swap by
buttered noodles for frances – smitten kitchen
Some ideas to further branch out the flavor here: brown the butter before adding the pasta; add minced garlic to the butter and cook it
green angel hair with garlic butter + smitten kitchen keepers is here! – smitten kitchen
Today my third cookbook, Smitten Kitchen Keepers, comes out and thank goodness, because it’s been impossibly hard to keep it from you this long. It
eggplant involtini – smitten kitchen
From Alexandra Stafford — who I hope you follow, as you will be so inspired, too — I ended up adding lemon zest to the
corn butter farro – smitten kitchen
The single thing I need you to promise me is that you will season this well at each stage with salt, black pepper, and red
turkey pesto meatballs and orecchiette – smitten kitchen
If you use a bouillon base for broth, such as Better Than Bouillon, you could replace the 2 cups of broth with 2 additional cups
apple and cheddar crisp salad – smitten kitchen
This will make almost double the crispy stuff you need for this salad, but I think you’ll be glad for leftovers. An an 8-10 ounce
apple dumplings – smitten kitchen
The Smitten Kitchen Cookbook, my first cookbook, turns 10 years old in a few weeks, and inside it is what I call one of the
focaccia onion board – smitten kitchen
Make the dough: In a large bowl, combine the flour, 1 teaspoon kosher salt, and instant yeast. Add the water and use a spoon, rubber
