Welcome to the cutting room floor. Whenever I finish a cookbook, there are recipes that didn’t make the final book not because they’re fla...
It makes no sense at all, but for most of this past winter, I craved eggplant parmesan. I tried to tell myself that we were half a year to...
Listen, I don’t make the rules. These things aren’t rational. But at some point over our vacation in Scotland — a time when we mostly cons...
Today my third cookbook, Smitten Kitchen Keepers, comes out and thank goodness, because it’s been impossibly hard to keep it from you this...
Welcome to the decadent meal I dream about every late December, when I want even simple foods to feel festive. Yes, I am seriously making ...
For the last four weeks my son, the child who actually likes and encourages my cooking, has been at sleepaway camp, leaving us home alone ...
As long as we are a full six days before fall begins, I am allowed to sneak in one more zucchini recipe. It would be right there in my con...
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 de...
A logical progression after making zucchini butter spaghetti a few times — provided you’re a person who likes zucchini, butter, and spaghe...
