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Smitten Kitchen

layered mocha cheesecake

layered mocha cheesecake

Last Friday at 3 pm, when we had dinner plans at 6, I decided it had been too long since I’d gotten myself into a right mess of a baking project and decided to make my husband a cheesecake for his
focaccia sandwiches for a crowd

focaccia sandwiches for a crowd

Last year, Alexandra Stafford published a very good book about bread. It sprang from a recipe for the peasant bread her mother made often when she was growing up. When she shared it on her site, it
marbled raspberry pound cake

marbled raspberry pound cake

This small, fearless wildling we literally just brought home from the hospital turned three a couple weeks ago, but despite my certainty that we just got her, I won’t lie, this feels like a gazillion
minimalist barbecue sauce

minimalist barbecue sauce

Every summer, I promise that I’m going to tell you about this shortcut barbecue sauce I use when I don’t have it in me to bring home 11 bottles and jars plus 2 vegetables for what I consider the
bourbon peach smash

bourbon peach smash

Most conversations about shrubs go like this. “Wait, like the green bushy things that grow in the ground?” “No, it’s a drink.” “A leafy drink?” “No, it’s actually just three ingredients — fruit,
corn fritters

corn fritters

We used to fritter on the regular. The earlier archives of this site are filled with favorites that got us through many snacky toddler meals and excesses of vegetables: broccoli-parmesan, zucchini,
grilled zucchini ribbons with pesto and white beans

grilled zucchini ribbons with pesto and white beans

I have never once woken up on a cold January day and longed for pesto or summer squash. It doesn’t even occur to my taste buds in the winter. But like clockwork around this time each summer — usually
ciambellone, an italian tea cake

ciambellone, an italian tea cake

A ciambellone is a simple, sunny Italian tea cake with lemon zest and a rich crumb typically baked in a tube pan, which gives it a torus shape, i.e. the appearance of a doughnut, which is, in fact,
linguine and clams

linguine and clams

It’s only the first day of summer and I’m already weeks deep into our unofficial dish of it, linguine alle vongole, preferably hastily prepared about 10 to 15 minutes before we dive in, eaten outside
watermelon cucumber salad

watermelon cucumber salad

We’ve decided to spend as much time as humanly possible at the beach this summer, which has led to my other new favorite habit: grabbing a few cookbooks I’ve been meaning to go through and reading
garlic lime steak and noodle salad

garlic lime steak and noodle salad

For most of the last decade or two, my dad was on a perennial low-carb diet, eschewing bread and often sugar, save for carefully chosen exceptions. When family would come over for dinner, he’d always
ice cream cake roll

ice cream cake roll

Wait, come back! No matter how charming Mary Berry and Paul Hollywood made them look on that early episode of Great British Bake Off, I know how most of us feel actually feel about making rolled
pasta salad with roasted carrots and sunflower seed dressing

pasta salad with roasted carrots and sunflower seed dressing

Almost every year, I attempt to set off the summer with a pasta salad that aspires to be everything the underseasoned, swmming-in-mayo pasta salads many of us grew up dreading were not. That is,
ruffled milk pie

ruffled milk pie

I first learned about ruffled milk pie from Vefa’s Kictchen, a substantial Greek cooking volume that first came out in 2009. A type of galatopita (“pie made with milk,” aka a baked custard pie), this
chilaquiles brunch casserole

chilaquiles brunch casserole

I have never met an intersection of tortillas and salsa and cheese and eggs I did not love excessively, or at minimum, could leave a restaurant where it was on the menu without ordering. Things were
triple coconut cream pie

triple coconut cream pie

I would like to tell you that I made coconut cream pie because after 12 years of requests for it, I submerged my doubts over whether it was my “thing” and finally saw the light. Or that apparently
crispy tofu pad thai

crispy tofu pad thai

Like a lot of people who go way back in the land of food blogs, I learned how to make pad thai from Pim Techamuanvivit. Pim wrote Chez Pim for many years before moving onto make jams (still the best
fig newtons

fig newtons

I have grandma tastes. I don’t have a pocketbook full of butterscotch candies or a plastic cover on the sofa or anything, but I’m sitting on it right now and think our elders are probably onto
asparagus and egg salad with walnuts and mint

asparagus and egg salad with walnuts and mint

I found my new favorite spring lunch salad while I was hiding from a pot of brisket, which is the kind of thing that happens three days after Passover. Day one (which is actually day two or three
melting potatoes

melting potatoes

A few weeks ago — although, you can imagine, it feels like it’s been much, much longer* — I learned bout something called melting potatoes and had to make them immediately. This is my favorite way to