2 min read
If you use a bouillon base for broth, such as Better Than Bouillon, you could replace the 2 cups of...
Smitten
2 min read
3 min read
Today my third cookbook, Smitten Kitchen Keepers, comes out and thank goodness, because it’s been impossibly hard to keep it...
2 min read
You can use any kind of ripe stone fruit here — I love this with peaches, cherries, apricots, or a...
2 min read
From Alexandra Stafford — who I hope you follow, as you will be so inspired, too — I ended up...
3 min read
This will make almost double the crispy stuff you need for this salad, but I think you’ll be glad for...
1 min read
This recipe is a vibe, not a prescription. Feel free to use peaches, plums, or another firm-ripe stone fruit here....
2 min read
The single thing I need you to promise me is that you will season this well at each stage with...
5 min read
The Smitten Kitchen Cookbook, my first cookbook, turns 10 years old in a few weeks, and inside it is what...
2 min read
Make the dough: In a large bowl, blend the flour, 1 teaspoon kosher salt, and prompt yeast. Increase the h2o...
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