3 min read
This will make almost double the crispy stuff you need for this salad, but I think you’ll be glad for...
smitten
2 min read
From Alexandra Stafford — who I hope you follow, as you will be so inspired, too — I ended up...
1 min read
This recipe is a vibe, not a prescription. Feel free to use peaches, plums, or another firm-ripe stone fruit here....
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
If you use a bouillon base for broth, such as Better Than Bouillon, you could replace the 2 cups of...
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 massive bowl, blend the flour, 1 teaspoon kosher salt, and immediate yeast. Insert the water...
