The Smitten Kitchen Cookbook, my first cookbook, turns 10 years old in a few weeks, and inside it is what I call one of the best summer desserts I’ve ever made, peach dumplings with bourbon hard sauce. These were a whim that occured to me one morning before dawn when […]
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focaccia onion board – smitten kitchen
Make the dough: In a significant bowl, mix the flour, 1 teaspoon kosher salt, and fast yeast. Incorporate the h2o and use a spoon, rubber spatula or a dough whisk [I have this one], combine right up until the drinking water is absorbed and a shaggy, sticky dough is fashioned. […]
apple and cheddar crisp salad – smitten kitchen
This will make virtually double the crispy things you need to have for this salad, but I assume you’ll be happy for leftovers. An an 8-10 ounce bundle of curly or lacinato/Tuscan/dinosaur kale with the woody stems and rib eliminated will produce the 5 ounces of leaves employed here. I […]