This Smitten Kitchen grilled chicken salad is smoky, zesty, and absolutely crave-worthy. Chili-rubbed chicken thighs meet charred corn, creamy avocado, and crisp greens, finished with a tangy cilantro-lime dressing. The salty crunch of Fritos takes it over the top – bright, hearty, and satisfying enough to make even salad skeptics fall in love.
This roasted cauliflower salad from Smitten Kitchen is a flavor bomb of sweet, salty, and tangy. Charred cauliflower and scallions meet chewy dates, crunchy pistachios, and a zippy lemon vinaigrette. It’s one of those dishes you eat straight from the bowl – proof that Deb Perelman’s recipes never miss.
When summer heat makes cooking unthinkable, this broccoli slaw is the answer. Featuring crisp veggies, sweet-tart cranberries, and a creamy buttermilk dressing, it’s a satisfying, no-cook meal that only gets better after a chill in the fridge. Perfect for hot nights when the stove stays off.
These miso maple ribs from Smitten Kitchen are the ultimate apartment-friendly summer recipe. Coated in a miso-maple glaze and oven-roasted until tender, they’re finished with a broil and a sticky, reduced sauce. Sweet, savory, and impossibly satisfying – this easy dish delivers major flavor without ever touching a grill.
For this easy dish, the chops are quickly browned in a pan and set aside. Then cider vinegar, hard cider, horseradish, and cayenne are added and cooked down to create a sweet and spicy glaze. The chops are returned to the pan, coated with the glaze and cooked through before finishing with a shower of chopped dill.
A love letter to Smitten Kitchen’s latest creation: French Onion Baked Lentils and Farro. This effortless, hearty vegetarian dish features caramelized onions, tender farro, and a bubbling gruyere topping. A one-pan wonder that promises to warm you through the coldest winter nights with minimal cooking effort.
A seasonal twist on the classic Old Fashioned, featuring homemade spiced apple cider syrup. This spirit-forward cocktail balances apple cider reduction with bourbon, orange bitters, and warm fall spices. Garnished with fresh apple, it’s the perfect autumnal cocktail
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.