After a month of travel, I craved a veggie-packed meal – and Smitten Kitchen delivered with her Sushi Takeout Cobb. This vibrant, no-cook salad layers cabbage, edamame, tofu, and more under a tasty carrot-ginger dressing. It’s fresh, satisfying, and perfect for hot summer days when cooking is the last thing on your mind.
This black bean chili from Smitten Kitchen is a game-changer for anyone who thought they hated beans. Made with broiled peppers, garlic, and fire-roasted tomatoes, it’s smoky, spicy, and ready in a flash. Pile on toppings like avocado, jalapeños, and sour cream for the ultimate comfort bowl.
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.
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 […]