Best of Smitten Kitchen Granola Bars Revisited: A Thicker, Chewier Homemade Fix Prior Frost · Issue 01 A food writer revisits homemade granola bars after a store-bought version sparks envy, adapting a King Arthur Flour recipe to create thicker, chewier bars with less sugar. The result offers a convenient breakfast solution and a thoughtful gift for new parents.
Best of Smitten Kitchen Why Challah Is the Egg Bread That Belongs in Your Kitchen Prior Frost · Issue 02 A home baker reflects on the absence of challah in her recipe archive and sets out to correct it. The article explains what makes challah distinct from brioche, its reputation for French toast, and the aroma that fills a kitchen during baking.
Best of Smitten Kitchen Weekend Baker’s Guide to Thick and Chewy Oatmeal Raisin Cookies Prior Frost · Issue 03 A home baker shares her method for crafting thick, chewy oatmeal raisin cookies, starting from the classic Quaker oats recipe and adjusting sugar, raisins, and texture. The article includes ingredient measurements, baking instructions, and a note on chilling dough for better results.
Best of Smitten Kitchen Weeknight Baking: A Quick Raspberry Buttermilk Cake for Any Occasion Prior Frost · Issue 04 A simple raspberry buttermilk cake from a Gourmet magazine recipe offers a quick, versatile dessert for weeknights or weekends. With minimal ingredients and a short bake time, it's an ideal choice for home bakers seeking a low-effort treat. The recipe's charm lies in its simplicity and the magical way a fresh cake draws people together.
Best of Smitten Kitchen Summer Chocolate Loaf: A Light One-Bowl Cake for Hot Days Prior Frost · Issue 05 A home baker shares a simple chocolate loaf cake that suits warm weather, made with buttermilk and Dutch-processed cocoa. The one-bowl recipe yields a moist, tender crumb and is best enjoyed on the second or third day. This article provides the full ingredient list and baking instructions.
Best of Smitten Kitchen Why a Parent Tried Making Cheddar Crackers at Home Prior Frost · Issue 06 A parent whose child dislikes cheese finds an unexpected workaround when the child loves cheese-flavored crackers at a park. This leads to a homemade cheddar cracker experiment, despite the parent's own misgivings about the effort.
Best of Smitten Kitchen Open-Faced Grilled Cheese Meets Tomato Soup in One Broiled Bowl Prior Frost · Issue 07 A home cook merges grilled cheese and tomato soup into a single broiled dish, inspired by French onion soup. The open-faced sandwich lid tops a bowl of tomato soup, offering a cozy twist for fall. The idea evolved from a year of experimentation, finally realized during the overlap of tomato and soup season.
Best of Smitten Kitchen From Skeptic to Fan: A Kale Salad That Wins Over Doubters Prior Frost · Issue 08 A longtime kale critic shares how a restaurant dish changed her mind, offering a home version with toasted walnuts, golden raisins, and aged pecorino. The recipe proves that raw kale, finely sliced and lightly dressed, can win over even the most reluctant eaters.
Best of Smitten Kitchen Caramelized Onion Chicken and Rice: A One-Skillet Weeknight Staple Prior Frost · Issue 09 A home cook shares a one-pan chicken and rice dish built on deeply caramelized onions, offering a budget-friendly and make-ahead meal that has become a personal favorite. The recipe uses bone-in chicken thighs, white rice, and a simple broth, with a step-by-step method for achieving golden, sweet onions. The dish is praised for its flavor, convenience, and reheating quality.
Best of Smitten Kitchen A Cozy Toast Recipe That Turns Squash and Onions Into a Weeknight Star Prior Frost · Issue 10 A home cook shares a weeknight dinner that layers roasted winter squash, ricotta, and a tangy onion jam on olive-oil toasted bread. Inspired by a famous Jean-Georges Vongerichten dish, this recipe offers a hearty, seasonal meal that even picky eaters enjoy.
Best of Smitten Kitchen Why a 5-Inch Chocolate Chip Cookie Is Worth the 24-Hour Wait Prior Frost · Issue 11 After years of favoring a simpler cookie, Smitten Kitchen's Deb Perelman revisits the famous New York Times chocolate chip cookie recipe, discovering that the oversized, three-texture treat has its own special place in a baker's repertoire. The recipe requires a 24-hour chill, but the payoff is a 5-inch cookie with crunchy edges and a gooey center.
Best of Smitten Kitchen Pumpkin Bread Gets a Snickerdoodle-Style Crunchy Lid Prior Frost · Issue 12 A food writer's quest to improve classic pumpkin bread leads to a taller loaf with a crackly cinnamon-sugar crust. The recipe uses the entire can of pumpkin puree and yields a tender interior with a snickerdoodle-like top. It's a fresh take for those tired of pumpkin spice clichés.
Best of Smitten Kitchen Confetti Cake Recipe: A Parent's Guide to a Custom Birthday Centerpiece Prior Frost · Issue 13 A parent's quest to create a memorable birthday cake for a toddler leads to a versatile confetti cake recipe that can be dressed up as a favorite character or served as a simple sheet cake. The article shares the baker's tweaks for a moist white cake and offers a practical method for piping a recognizable face without artistic skill.
Best of Smitten Kitchen Chocolate Peanut Butter Layer Cake: A Birthday Classic Reinvented Prior Frost · Issue 14 A home baker shares the recipe for a sour cream chocolate layer cake with peanut butter cream cheese frosting and a chocolate peanut butter glaze, a birthday favorite that combines rich flavors and one-bowl simplicity.
Best of Smitten Kitchen A Festive Babka Wreath Soaked in Honey Syrup for the Holidays Prior Frost · Issue 15 A new recipe combines the rich, braided structure of babka with the honey-soaked, nutty essence of baklava, creating a festive wreath-shaped sweet bread. The recipe, which draws on Middle Eastern syrup traditions, offers a detailed guide for home bakers seeking a showstopping holiday centerpiece.
Best of Smitten Kitchen The Baked Mac and Cheese That Reheats Creamy, Not Clumpy Prior Frost · Issue 16 A home cook's quest for the ultimate baked mac and cheese led to a version that solves the common problem of grainy leftovers. Unlike simpler recipes, this one uses a bechamel base to keep the cheese sauce smooth even after reheating. The result is a rich, centerpiece-worthy dish that stands up to second servings.
Best of Smitten Kitchen A Home Cook's 30-Minute Vodka Pasta Gets a Modern, Faster Makeover Prior Frost · Issue 17 A home cook revisits a classic vodka pasta recipe, cutting the time to 30 minutes and swapping chicken broth for pasta water. The updated version uses tomato paste and heavy cream for a richer, faster sauce. The recipe serves 4 to 6 and is ideal for a weeknight meal.
Best of Smitten Kitchen Marbleized Hamantaschen Bring a Dairy Twist to Purim Baking Prior Frost · Issue 18 A home baker shares a recipe for marbled hamantaschen that pairs a cream cheese filling with a vanilla-chocolate dough, offering a dairy-forward alternative to traditional pareve versions. The recipe adapts a beloved bakery favorite for home kitchens, with tips for food processor or stand mixer preparation.
Best of Smitten Kitchen Caramelized Onion and Squash Galette: A Rustic Fall Tart Prior Frost · Issue 19 A rustic galette combines roasted butternut squash, caramelized onions, and fontina cheese in a flaky sour cream pastry. This free-form tart, adapted from a 2007 recipe, serves 6 to 8 and takes about two hours to make, perfect for autumn gatherings.
Best of Smitten Kitchen Checkerboard Cookies: A Tested Recipe for Holiday Baking Prior Frost · Issue 20 A baker's decade-long quest for the perfect checkerboard cookie ends with an egg yolk-enriched sable dough that delivers clear patterns and rich flavor. The recipe, adapted from a favorite sugar cookie method, yields 30-36 cookies and includes variations for spirals and marbled designs.
