Now that I’ve gotten a few bigger projects out of the way — hooray! And more soon on all of that, eee — I have a little more time again to do the things I[...]

A side-effect of doing this cooking thing for 10+ years is that people seem to imagine I’m so sort of domestic diva, eating only homemade bread and milling my[...]

The only thing my mother ever asked me to bring home from the bakery where I worked in high school where almond horn cookies, or MandelhΓΆrnchen, probably no[...]

American breakfasts are predominantly sweet: yogurts with fruit sauces and overnight oats with more fruit sauces and lattes with caramel syrup and whipped[...]

Would this be a good place to admit that I only moderately enjoy sandwiches? I know, what kind of monster says such things! But, wait, come back. What I mean[...]

I realize that you might have been expecting something green, rainbow-ed or four-leaf clover-ed or filled with beer, cabbage and potatoes today. But sometimes[...]

Last weekend, we had 13 friends over for moules-frites. This — plus a big green salad, some crusty baguettes and more white wine than seems conscionable — is[...]

Because I have strange habits, I spent a lot of time one night last week watching videos on YouTube of grandmothers and other home cooks making dal makhani, a[...]

All January and early February, as glacial winds smacked us in our face on the walk to school — and somehow back too (uphill, both ways, etc.) — I counted down[...]

I love two things most of all about chess pie — that sweet, buttery baked custard pie well-known across the South but whose reach can be tasted in everything[...]

Please tell me this doesn’t just happen to me: You know when you love a dish so much, you don’t even want to risk ordering it when you’re out because it’s so[...]

I am a sucker for a good meatball. Something happens when you mix otherwise one-dimensional ground meats up with fresh breadcrumbs, herbs, seasonings and make[...]

I have very strong opinions about guacamole. Fortunately for all of our sakes, this isn’t the kind of site devoted to didactic culinary lectures; it’s not that[...]

“What the heck is that?” “Who puts broccoli on pizza?” “Congratulations Smitten Kitchen, you’ve ruined pizza!” To be fair, what my husband and I wanted was[...]

Have you ever wanted to go behind the scenes here at the Smitten Kitchen? Like, really behind the scenes, watching me cook, listening to me chatter about how[...]