At the top of my Salads-for-Dinner pyramid, there will always be a Cobb. It's flexible -- add or remove ingredients based on what you have or what's in season. Everyone at the table assembles their salads exactly the way they want it. bit.ly/2JsrivD

The cover dish of my second cookbook, Smitten Kitchen Every Day, is a riff on Potatoes Anna with deeply bronzed and crisp edges and a baked-just-so center, infused with salty cheese and a warming kick of pepper and salad on top. bit.ly/4aNtWrc

The lightweight, semi-collapsed disc of cognac-kissed dark chocolate I nominate to be your backpocket, arsenal-worthy decadent cake for small but fancy times. Less, ahem, leaden than many flourless chocolate cakes, this is also petite and bakes up quickly. bit.ly/44fJpx7

Ribboned asparagus (requires no trimming or parcooking), crumbled goat cheese (requires no grating) and optional crisped (in the final skillet) prosciutto make a quick spring frittata so easy, you’ll want it again tomorrow.

smittenkitchen.com/2016/04/shaved…

We've been on a kick with maple syrup-sweetened lemonade and bourbon over ice cubes clinking in a very cold glass, and encourage you to join us. If you’ve got any mint, it’s extra refreshing shaken with a sprig or two.

smittenkitchen.com/2011/05/vermon…

I bet it's been way too long since you last had eggs poached in a spicy tomato sauce, showered with feta and parsley, and there's no time like lazy Friday to fix it.

smittenkitchen.com/2010/04/shaksh…

New: A love letter to my favorite vegetable, with a couple new-to-me tips from a favorite internet chef (hailee ♡) that altered the way I've always cooked artichokes, making it quicker, neater, and prettier, too.

smittenkitchen.com/2024/04/steame…

A potato kugel is basically a massive hash brown (or mega-latke) with profoundly crispy edges and steamy-soft insides. It's the show-stealing complement to breakfast eggs, a dinner or Seder roast or even fancy party things like crème fraîche and caviar.

smittenkitchen.com/2015/12/potato…

Today's SK Digest, the free weekly newsletter, is a love letter to potatoes with 12 of my favorite 🥔 recipes. Plus, this week we have an interview with the wonderful Sara Forte of Sara Forte, whose new cookbook, Around Our Table, is out next week.
smittenkitchen.substack.com/p/we-potatoes

My family has been making this featherlight flourless chocolate cake rolled with lightly sweetened whipped cream since 1975 (!). It manages to be decadent but unheavy, plus, it looks like a giant Yodel. There's nothing not to love. bit.ly/317H2NT

The best thing since chicken noodle soup, I'm going to (humbly, so humbly) assert that this is the only recipe you'll ever need for perfect-every-time matzo ball soup that your local deli could only dream of. Make your bubbe proud and your belly happy. bit.ly/2VO9Bvm

If you’ve been felled by brisket recipes in the past that produced leaden, forgettable roasts, this recipe wants to be your brisket vindication -- tender, perfectly cooked, perfectly flavored every single time.

smittenkitchen.com/2010/04/tangy-…

I don't make the rules, but trust me when I say that vegetables, beans, cheese and tortillas layered like lasagna and sliced like a cake are inexplicably more fun than other dinners on a weeknight. 

smittenkitchen.com/2016/02/taco-t…

Did you know that you could cook frozen tortellini like potstickers and they get crispy and awesome? This riff, with peas, prosciutto, mint, lemon and cream looks and tastes fancy and took about 12 minutes to make.

smittenkitchen.com/2016/05/crispy…

This week's newsletter is packed with good stuff: Passover, a new recipe, new podcast, and budget-friendly things to cook if you’re feeling broke on Tax Day, and an interview with the wonderful Alexandra Stafford , whose new cookbook is out tomorrow!

smittenkitchen.substack.com/p/a-passover-m…

These soft eggs with buttery Gruyère and herb toast soldiers are not for everyone, but if they’re for you, you’re in for what I consider the highest calling of breakfast sourdough dippers. bit.ly/3VZg8Wa

Carrot cake, formatted for breakfast: full of vegetable but still topped with a swoosh of lightly sweetened vanilla cream cheese (everyone’s favorite part) that we have made a habit of these for over a decade.

smittenkitchen.com/2012/03/carrot…

New! A bright green spinach pesto and artichoke heart pizza we can't get enough of and a love letter to failproof pan pizzas, so perfect for home cooks. Big thanks to foluke ogun for the Instagram inspiration!

smittenkitchen.com/2024/04/spinac…

This pasta is always a massive hit for something so seemingly simple. Ricotta is dolloped in near the end and then the whole dish gets a six-part finish: olive oil, lemon juice, salt, pepper, parmesan and slivers of mint.

smittenkitchen.com/2013/06/bowtie…