Revisiting Smitten Kitchen’s original cookbook led to creating a mouthwatering Seared Halibut with Gazpacho Salsa and Tomato Vinaigrette. This vibrant dish combines flaky, golden fish with a refreshing salsa inspired by gazpacho flavors. The simple yet dreamy vinaigrette perfectly complements the contrasting textures and temperatures of the meal.
I’m apparently only cooking with tomatoes and blueberries this month – and I’m not done yet! Today, I’m sharing Smitten Kitchen’s phenomenal Blueberry Muffin Loaf – a recipe I made earlier this summer and almost forgot to share! While some might see a beautiful loaf […]
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,
These vegan and dairy-free treats are an absolute favorite of my friend, Katie, who’s been raving about them for years! Deb skips the eggs and subs in oil for butter for the moist sponge flavored with almond and vanilla extract and lemon juice.
Several months ago, Smitten Kitchen posted these Crispy Potatoes with Mushrooms, and my mouth instantly started watering! Thinly-sliced potatoes roasted until crispy and topped with buttery-garlic mushrooms – how bad could that be?!
Before stumbling upon Smitten Kitchen’s Skillet Piperade Eggs recipe in Keepers, I was unfamiliar with piperade—a dish that feels like the Basque version of shakshuka!
Deb takes pity on our hectic weeknight schedules by cooking this farro with almost all the ingredients – water, onion, garlic, tomatoes, and red pepper flakes – for 30 minutes and viola!
Rating: 5/5 How Easy Is That: EasyStore-Bought Is Fine: Parmesan cheese Pricey Ingredients: —Hard-to-find: — Recipe on SmittenKitchen.com