Rediscovered in Smitten Kitchen’s first cookbook, this elegant kale salad combines ribbons of lacinato kale with toasted pecans, creamy goat cheese, crisp radishes, and dried cranberries. A honey-Dijon vinaigrette ties together this contemporary take on classic ’90s bistro salads.
I’ve learned countless tips, tricks, and techniques from Cook’s Illustrated over the years, but for some reason, I rarely end up cooking any of the dishes. After seeing their method for crispy chickpeas for Chopped Salad with Spiced Skillet-Roasted Chickpeas, I knew I had to break that streak!
Edy Massih’s Charred Corn, Tomato & Halloumi Salad is the perfect late-summer dish combining flame-charred corn and scallions with tomato wedges and seared halloumi, dressed in a mint-lemon vinaigrette. It’s an easy, flavorful way to savor seasonal produce before autumn arrives.
Tomato season is FINALLY here! When I’m not enjoying my daily tomato sandwich (get ready for next week!), I like to mix things up with another late summer favorite: panzanella. This year, a new contender for my favorite has entered the ring: Country Panzanella with Watermelon Dressing!
I was thrilled to see Central Provisions team up with another local favorite Skordo for a new line of spices to recreate some of their iconic dishes at home! The first I attempted was one that I’ve had and loved at the restaurant: Ras el Hanout Cauliflower!
Smitten Kitchen’s Zucchini Ribbons with Almond Pesto is a refreshing summer side dish requiring minimal oven use. Toasted almonds, garlic, Parmesan, red pepper flakes, lemon juice, and olive oil are pureed and tossed with zucchini ribbons. This quick, cool dish pairs perfectly with grilled mains,
Based on a salad he enjoyed at Hi Tops bar in San Francisco this recipe features crispy roasted kale chips mixed with arugula for a delightful texture contrast. The real star is the balsamic, miso, honey, and scallion oil vinaigrette
As a cartoon in the New Yorker recently said, “Summer’s here. Do you want to talk incessantly about tomatoes or corn?” All I ask is: why choose? Sure, I practically eat tomato sandwiches daily during July and August, but I’m never going to turn down […]