Monday, March 21, 2022
Good morning!
This video has me thinking I could make sfogliatelle. (TikTok) And this one, carioca. (TikTok) Did I tell you Smitten Kitchen is on TikTok? (I have strong opinions on the correct way to cut peppers.)
For six years, Trent from Storebought Is Fine has been cooking through every Ina Garten recipe. For his final recipe, Ina joined him. I loved watching along.
“It was as if I’d been possessed by the spirit of Julia Child.” (The Cut)
Happy spring! Every March, a wonderful thing happens, which is that the calendar turns to a new season, one that promises a thaw followed by an abundance of flowers. In theory. In practice, I still live in New York City, a place whose Greenmarket probably won’t be teeming with asparagus and rhubarb for *at least* another 6 weeks. What’s a home cook to eat? Not beef stew. Not heavy soups. Here are a few recipes keeping me inspired on this ostensibly “spring” week. They use produce that’s fairly reliable, regardless of growing season, and will keep you feeling cozy on rainy and/or cooler days.
Cheers,
Deb
banana cream pie
This banana cream pie is the one that made me love banana cream pie: vanilla-flecked pastry cream, plumes of whipped cream, burrowed bananas, a cookie crust. We need this.
how to poach an egg, smitten kitchen-style
In 2008, I walked you through how I, a non-expert at poaching eggs who, nonetheless, loves poached eggs above all else, pulls it off at home. I use this exact method to this day at least once a week, and hope it works for you, too -- now with fresh, easier-on-the-eyes photos
spring chicken salad
Chicken, chives, dill, and a dollop of horseradish crème fraîche assemble messily with cucumbers and radishes on thin rye toasts in my favorite chicken salad ever. It’s springy and light.
roasted carrots with avocado and yogurt
An impossibly delicious avocado and roasted carrot salad that once made the New York City restaurant rounds, streamlined and sheet-panned for weeknight bliss, replete with yogurt and crunch. It's basically the highest calling for the bundle of carrots languishing in our fridge.
vidalia onion soup with wild rice
Sweeter onions, a lighter broth, and some wild rice for bulk make this onion soup stand apart from the richer, wintery kind. I love the blue cheese toasts on top, but feel free to use any soft cheese you prefer here.
crispy tortellini with peas and prosciutto
Did you know that you could cook frozen tortellini like potstickers and they get crispy and awesome? This riff, with peas, prosciutto, mint, lemon and cream looks and tastes fancy and took about 12 minutes to make.
ciambellone, an italian tea cake
A sunny, simple, lemony Italian tea cake with the most incredible texture -- firm and almost crunchy at the edges, rich and plush within. The glaze, applied directly onto the hot cake, makes it look like a doughnut. You’re going to be so glad you baked this.
foolproof cacio e pepe
Cacio e pepe, one of my favorite dishes, as good at you’d have in Rome -- that is with only cheese, pepper, pasta, and water and not one other thing. You could be eating this in 20 minutes.
I’ve written two cookbooks and a third is on its way for this fall! I can’t wait to share it with you.
shop my favorites
I've created a page on Smitten Kitchen with links to some of my favorite kitchen items, the ones I'm asked about the most. For each item, I've attempted to provide a range of shopping links so we're not just focusing on one giant retailer. The last link for each item is for "More stores" and if you follow it, it will take you to a page with two lists: the first is kitchen supply and cookware stores that ship domestically, and the second is independent bookstores that ship domestically. This page has been a long time in the making because we wanted to get it exactly right and I hope you find it helpful. Let me know if there’s anything I’ve left off that you need.