Best of Smitten Kitchen A Quick Raspberry Buttermilk Cake for Weeknight Baking Prior Frost · 2026-08-27 Issue 01 A simple raspberry buttermilk cake, adapted from Gourmet, requires about one hour from start to finish and yields a thin 9-inch cake. The recipe uses basic pantry ingredients and fresh raspberries, making it suitable for weeknights or potlucks.
Best of Smitten Kitchen Tested Checkerboard Cookie Recipe Uses Egg Yolk Sable Dough Prior Frost · 2026-08-27 Issue 02 A first-person baking account describes testing multiple doughs before settling on an egg yolk-enriched sable for checkerboard cookies. The recipe includes instructions for checkerboard, spiral, and marbled variations, with detailed ingredients and steps.
Best of Smitten Kitchen Smitten Kitchen Revisits David Leite's 24-Hour Chocolate Chip Cookies Prior Frost · 2026-08-27 Issue 03 Smitten Kitchen's Deb Perelman has revisited the David Leite chocolate chip cookie recipe from The New York Times, a dough that requires at least 24 hours of chilling and yields 18 cookies up to 5 inches wide. She explains why the oversized, three-textured cookie has become worth the wait.
Best of Smitten Kitchen Marbleized Hamantaschen Recipe Adds Dairy Twist to Purim Baking Prior Frost · 2026-08-27 Issue 04 A food writer shares a marbleized hamantaschen recipe that combines chocolate and vanilla doughs with a cream cheese filling, departing from traditional pareve versions. The recipe, adapted from Breads Bakery, uses a food processor for quick dough and yields 30 to 36 cookies, offering a dairy-rich alternative for Purim.
Best of Smitten Kitchen Smitten Kitchen Adds Challah Recipe, Filling a Jewish Recipe Gap Prior Frost · 2026-08-27 Issue 05 Smitten Kitchen founder Deb Perelman is adding a challah recipe after realizing her archive lacked Jewish staples like brisket, kreplach, and kugel. She describes challah as an egg- and oil-enriched bread that makes exceptional French toast when slightly stale.
Best of Smitten Kitchen Honey-Soaked Babka Wreath Recipe Blends Babka and Baklava Prior Frost · 2026-08-27 Issue 06 A recipe for a babka wreath soaked in honey syrup combines elements of babka and baklava, drawing on a 2014 baklava sweet bread from the blog Sprinkles Bakes. The honey soak, common in Middle Eastern and Levant desserts, gives the buttery, nutty bread a glossy, baklava-like finish.
Best of Smitten Kitchen Parent Makes Cheddar Crackers at Home After Toddler Discovers Goldfish Prior Frost · 2026-08-27 Issue 07 A parent who thought their toddler disliked cheese discovered he loved goldfish crackers at a park. That led to a decision to make homemade cheddar crackers, drawing on a prior discovery that cheese straws taste like Cheez-Its.
Best of Smitten Kitchen One-Skillet Caramelized Onion Chicken and Rice Recipe for Weeknights Prior Frost · 2026-08-27 Issue 08 A one-skillet chicken and rice recipe builds on deeply caramelized onions, thyme, white wine, and chicken broth, with bone-in thighs browned first and finished with the rice. The dish takes about 70 minutes, serves four to six, and keeps and freezes well, according to the recipe's author.
Best of Smitten Kitchen Vodka Pasta Recipe Ditches Chicken Broth for Pasta Water in 30-Minute Update Prior Frost · 2026-08-27 Issue 09 A home cook revises a 30-minute vodka pasta recipe, replacing chicken broth with seasoned pasta water and adding shallots, tomato paste, and heavy cream. The update keeps the dish fast while reflecting a shift toward simpler, more flavorful pasta sauces.
Best of Smitten Kitchen A Kale Skeptic's Conversion: Salad With Golden Raisins, Walnuts and Pecorino Prior Frost · 2026-08-27 Issue 10 A self-described kale skeptic describes an unforgettable salad at Barbuto during a Chef's Table birthday dinner and attempts a home version. The salad pairs raw slivered kale with wine-plumped golden raisins, toasted walnuts, olive oil-toasted breadcrumbs and aged pecorino romano.
Best of Smitten Kitchen Smitten Kitchen's Summer Slaw Recipe and a Personal Plea After Mass Shootings Prior Frost · 2026-08-27 Issue 11 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 One-Bowl Chocolate Loaf Cake Suits Summer Cravings, Baker Says Prior Frost · 2026-08-27 Issue 12 A food blogger shares a one-bowl chocolate loaf cake recipe designed for summer, contrasting it with heavier cold-weather chocolate desserts. The cake uses buttermilk and Dutch-processed cocoa, bakes in 60 to 70 minutes, and the blogger says it tastes even better on days two and three.
Best of Smitten Kitchen Sour Cream-Chocolate Cake With Peanut Butter Frosting Marks a Birthday Addition Prior Frost · 2026-08-27 Issue 13 A home baker added a chocolate peanut butter layer cake to an annual birthday dessert tradition, drawing on a recipe from the Sky High cookbook. The cake combines a sour cream-chocolate base, cream cheese peanut butter frosting and filling, and a chocolate peanut butter glaze.
Best of Smitten Kitchen Broiled Open-Faced Grilled Cheese on Tomato Soup: A Recipe Idea Prior Frost · 2026-08-27 Issue 14 A food writer describes a long-considered recipe idea: broiling an open-faced grilled cheese sandwich directly on top of a bowl of tomato soup. The approach draws on the French onion soup technique and aims to merge two classic comfort foods in one vessel.
Best of Smitten Kitchen Pumpkin Bread Recipe Adds Snickerdoodle-Style Cinnamon-Sugar Crust Prior Frost · 2026-08-27 Issue 15 A scaled-up pumpkin bread recipe uses a full 15-ounce can of pumpkin puree and adds a cinnamon-sugar topping that bakes into a crisp, snickerdoodle-like lid. The recipe addresses common issues with loaf size, leftover puree, and texture contrast.
Best of Smitten Kitchen Confetti Cake Recipe for an Elmo Birthday Centerpiece Prior Frost · 2026-08-27 Issue 16 A parent's account of making a confetti cake for a daughter's second birthday, sharing a tweaked white cake recipe and instructions for turning it into an Elmo sheet cake. The recipe reduces flour and baking powder while increasing butter for a moist crumb, and includes a stencil method for piping Muppet characters.
Best of Smitten Kitchen Recipe: Thick and Chewy Oatmeal Raisin Cookies, Adapted from Quaker Oats Prior Frost · 2026-08-27 Issue 17 A home baker shares a recipe for thick and chewy oatmeal raisin cookies, adapted from the standard Quaker oats canister recipe. The adjustments include reducing sugar, using only brown sugar, and increasing raisins to achieve a soft, chewy texture.
Best of Smitten Kitchen Pastry Chef Abandons Shortening and Food Processors for Flakier Pie Crust Prior Frost · 2026-08-27 Issue 18 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 Recipe: One-Bowl Chocolate Muffins With Bakery-Style Tops Prior Frost · 2026-08-27 Issue 19 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.
Best of Smitten Kitchen Baked Eggs With Spinach and Mushrooms: A Make-Ahead Brunch Dish Prior Frost · 2026-08-27 Issue 20 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.
