Best of Smitten Kitchen Smitten Kitchen's Summer Slaw Recipe and a Personal Plea After Mass Shootings Prior Frost · 2026-08-27 Issue 01 Smitten Kitchen shares a summer slaw recipe with miso-sesame dressing and a 2:4:1 ratio of cabbage to vegetables to crunchy elements. The blogger also describes dropping her 6-year-old at school amid fears of gun violence, notes more mass shootings than days in the year, and links to Everytown for Gun Safety and Sandy Hook Promise for donations.
Best of Smitten Kitchen A Traveler's Kitchen Rescue: Homemade Chocolate Sandwich Cookies Prior Frost · 2026-08-27 Issue 02 After a three-day business trip filled with disappointing food, a traveler returns home and bakes homemade chocolate sandwich cookies—a reliable recipe that's easy to make and always requested. The recipe yields 24 cookie sandwiches in 45 minutes.
Best of Smitten Kitchen Tahini and Roasted Chickpeas Give French Carrot Salad a New Spin Prior Frost · 2026-08-27 Issue 03 A food writer describes adapting David Lebovitz's classic French grated carrot salad with a lemony tahini dressing and cumin-roasted chickpeas, drawing on a 2013 carrot soup recipe. The result is a more substantial version suited to cookouts, weeknight meals, or work lunches.
Best of Smitten Kitchen Pastry Chef Abandons Shortening and Food Processors for Flakier Pie Crust Prior Frost · 2026-08-27 Issue 04 A pastry chef shares updated pie crust techniques, abandoning shortening and food processors in favor of all-butter dough and hand mixing. The tips aim to help bakers achieve flakier crusts by keeping butter cold and visible.
Best of Smitten Kitchen Baked Eggs With Spinach and Mushrooms: A Make-Ahead Brunch Dish Prior Frost · 2026-08-27 Issue 05 A recipe from the House Smitten Kitchen brunch arsenal for baked eggs with spinach and mushrooms, updated with a baking-dish method that creates individual wells for each egg. The dish is vegetarian, gluten-free, and can be prepared in advance for brunch or a weeknight dinner.
Best of Smitten Kitchen A Home Cook's Recipe for Piri Piri Chicken, Inspired by a Portugal Trip Prior Frost · 2026-08-27 Issue 06 After a family trip to Portugal, a home cook set out to recreate the piri piri chicken she loved. Finding no consensus on ingredients, she blended common elements into a paste and shares her tested recipe for grilling or roasting.
Best of Smitten Kitchen Smitten Kitchen's Deb Perelman Shares Bakery-Style Cookie Sandwich Recipe Prior Frost · 2026-08-27 Issue 07 Deb Perelman's second cookbook, Smitten Kitchen Every Day, is released, featuring a recipe for bakery-style jam and chocolate cookie sandwiches. Perelman recounts her high school bakery job and explains why these nostalgic cookies are easy to make at home with real ingredients, providing a full recipe.
Best of Smitten Kitchen Smitten Kitchen Updates French Onion Soup With More Onions, Less Flour Prior Frost · 2026-08-27 Issue 08 Smitten Kitchen's Deb Perelman shares her updated French onion soup recipe, which uses more onions and drops the flour from Julia Child's classic technique. The revised method calls for 3 pounds of onions, optional sherry, and a 15-to-20-minute simmer after the stock is added.
Best of Smitten Kitchen Smitten Kitchen Adds First Cranberry Pecan Bread Recipe After 15 Years Prior Frost · 2026-08-27 Issue 09 Smitten Kitchen has published its first cranberry bread recipe after 15 years and 1,300 recipes, a loaf built on two cups of halved cranberries, orange zest and toasted pecans. The site says the bread keeps five to six days at room temperature and bakes in 60 to 70 minutes.
Best of Smitten Kitchen Recipe: One-Bowl Chocolate Muffins With Bakery-Style Tops Prior Frost · 2026-08-27 Issue 10 A new chocolate muffin recipe aims to replicate the tall, glossy tops of bakery muffins using one bowl and simple ingredients. It includes yogurt and cocoa, yields 12 muffins in 30 minutes, and can be halved for six.
