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 pepper flakes too if you’d…
Where Is Your Cooking
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 pepper flakes too if you’d…
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 of pasta cooking water and…
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 feels downright unfair that I…
You can use any kind of ripe stone fruit here — I love this with peaches, cherries, apricots, or a mix thereof. Just swap by weight. The sugar level is…
From Alexandra Stafford — who I hope you follow, as you will be so inspired, too — I ended up adding lemon zest to the filling and finishing the dish…
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 instead of gorgonzola, because it’s…
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 until just barely golden at…
This will make almost double the crispy stuff you have to have for this salad, but I believe you are going to be glad for leftovers. An an 8-10 ounce…
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 best summer desserts I’ve ever…
Make the dough: In a large bowl, merge the flour, 1 teaspoon kosher salt, and instant yeast. Include the drinking water and use a spoon, rubber spatula or a dough…
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