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...
This will make almost double the crispy stuff you need for this salad, but I think you’ll be glad for...
Letter of recommendation: Make ricotta this summer. I was originally going to write “Ditch the burrata and make some ricotta...
You can use any kind of ripe stone fruit here — I love this with peaches, cherries, apricots, or a...
Make the dough: In a large bowl, combine the flour, 1 teaspoon kosher salt, and instant yeast. Add the water...
Some ideas to further branch out the flavor here: brown the butter before adding the pasta; add minced garlic to...
The Smitten Kitchen Cookbook, my first cookbook, turns 10 years old in a few weeks, and inside it is what...
This recipe is a vibe, not a prescription. Feel free to use peaches, plums, or another firm-ripe stone fruit here....
The single thing I need you to promise me is that you will season this well at each stage with...
From Alexandra Stafford — who I hope you follow, as you will be so inspired, too — I ended up...
If you use a bouillon base for broth, such as Better Than Bouillon, you could replace the 2 cups of...