Best of Smitten Kitchen A Home Cook's Recipe for Piri Piri Chicken, Inspired by a Portugal Trip Prior Frost · 2026-08-27 Issue 01 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 02 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 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 Smitten Kitchen Updates French Onion Soup With More Onions, Less Flour Prior Frost · 2026-08-27 Issue 04 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 05 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.
