You are fully invited to roll your eyes at the simplicity of this recipe. It’s not even a recipe. It’s more like a plating, a way of getting asparagus from market to table that I’ve been hooked on for over a year. Here’s what makes it perfect: I love sauteed, roasted, and grille … | Continue reading
I started hosting Passover seder four years ago. My dad had just passed away and my mother, who usually hosts, appreciated the relief. I don’t usually host holidays — well, they let me have Hanukkah — because our space is so small and the traffic, so terrible, but I must have don … | Continue reading
I don’t trust anyone who doesn’t like lemon curd. You, in turn, might choose not to trust anyone who makes bold, sweeping, and questionably necessary proclamations, but if I were to pick a completely superfluous soapbox to stand on, it’s currently this. Everyone loves lemon curd. … | Continue reading
Many Sundays, I share on my Instagram feed a little rundown of what we ate for dinner the week before. I call these Real Life Menus, as there’s nothing aspirational about them. There’s takeout; there’s burnout; there have been quick bean quesadillas almost once a week recently si … | Continue reading
As a lifelong picky person who has brought another picky person into the world, my single biggest hope is that she’s as burdened by the things she doesn’t like as I am, and as eager to shed them. Like this. Although I like bananas, cream, pie, and also custard, I’ve never been re … | Continue reading
Every Saturday morning, which is blissfully later each year that my children have grown old enough to fend for themselves for a couple hours, we stumble out of bed and do these exact things in this… | Continue reading
This salad is not cute. You don’t need to tell it; it’s sensitive about these things. But like any wallflower about to be revealed as the babe it always was in a teen movie, it’s … | Continue reading
Every so often, I try to do responsible things like Plan Ahead to reap the rewards that should come with it like A Calm and Unfrazzled Week and I fail almost 100% of the time in the service of Some… | Continue reading
I realize that in a week where the most public spaces part sludge, part abyss, you might not have frozen desserts on your mind, but I cannot hide what we are: year-round ice cream people. Maybe it&… | Continue reading
I finally conquered my fear of making spanakopita, the Greek savory spinach and feta pie, and yes, this means I’m going to tell you all about it. It took me so long because, however pathetica… | Continue reading
My friend Olga makes a lentil salad that nobody can stop eating. Yes, lentils. A salad. I can feel your skepticism through this computer screen (it’s my single superpower) but please feel ass… | Continue reading
The Russian Napoleon is a New Year’s Eve tradition, set apart by the simplicity of the pastry and the resplendent number of layers. Swaddled in a vanilla-flecked and cognac-kissed pastry crea… | Continue reading
A couple months ago, I was out with friends and we stopped briefly back at a friend’s place (hi Jocelyn!). It smelled amazing and it turned out she had chicken chili going in the crockpot. De… | Continue reading
Because I excel at timing, I decided long after most normal people had long wrapped up their holiday cookie baking last December to make the checkerboard cookies, Sara, who works with me behind the… | Continue reading
If you created a mood board that accumulated all of my cocktail interests — whiskey, lemon juice, succinctness, and some kind of niche New York spin [see: Fairytale of New York, Perfect Manha… | Continue reading
Last week, in a continued effort to get my fridge back to inbox zero after it was groaning under the weight of the extraneous contents of a few shoots here this fall, I decided to take my surplus o… | Continue reading
We had friends over on Saturday for a Please Help Me Clean Out The Fridge dinner. Between a cookbook shoot (coming next fall!) and filming new YouTube episodes (coming next week!), my already-overt… | Continue reading
I have a serious soft spot for dinner rolls: small, buttery, plush rounds that I have, to this day, never actually eaten with dinner, you know, warmed in a basket. (But I hear it’s great!) At… | Continue reading
Ottolenghi-inspired, we toss raw ingredients into a springform for a long bake and what emerges is resplendent: layers of tender squash, greens, and pasta that’s burnished to a snatchable cri… | Continue reading
This is the bouldered and dramatic intersection of two of my favorite things: cinnamon baked apples and a thick crumb cake. I don’t know how they make crumb cake where you are, but here in Ne… | Continue reading
If things seem a little quiet around here this summer, do know that it’s less because I’m out having a hot vax summer and more because I’m in my own personal quarantine-for-a-good… | Continue reading
An argument for deviled eggs as the perfect summer meal anchor, especially when it’s too hot to cook anything real and I only want to eat, like, two cold salads and a handful of potato chips for di… | Continue reading
Of course, violins are not made small enough to express the woe that is ordering a sub-par drink at the kind of resort with palm trees, beaches, and a daily agenda of luxuriating as lazily as possi… | Continue reading
I am a little bit obsessed with this spaghetti. If we’ve spoken recently, I didn’t let you not asking me about it keep me from going on about its simple summer dinner bliss. I have been… | Continue reading
In 2006, mere weeks into launching this internet food blog presence, I shared a recipe for ice cream sandwich cookies that I’d made for a friend’s rooftop birthday party. Oversized, utt… | Continue reading
Here is my almost-summer wish for us: I think we should bring a pan of freshly-baked, thick, buttery, crisp on top, and plush with a flavor that absolutely reverberates with corn underneath, to you… | Continue reading
When I was in high school and we were finally allowed to go off-grounds for lunch, we often went to a local deli where my friends would get various sandwiches with turkey, salami, ham, or all of th… | Continue reading
It’s a gorgeous spring week in New York City, the windows are wide open, and before I find it impossible to resist the siren call of a full shift to picnic-summer-beach-fresh-everything mode … | Continue reading
Cinnamon buns are perfect — they don’t need disruption, nobody needs a fresh new take on them, and they don’t need refining. I suspect that for most of us, our only grievance is t… | Continue reading
I had a very good reason for making this, in fact, the very best reason, the only reason I ever really want to cook anything on busy weeks with no other gravitas-adding forces at play: I wanted it.… | Continue reading
At some point in the swamp of time that has been this past winter, my husband convinced me that we should watch Ted Lasso and, despite my skepticism about a dad-joking American football coach who g… | Continue reading
Here’s a really fun dinner I made recently, the sheet pan chow mein from Hetty McKinnon’s, new cookbook, which is a love letter to all the vibrant Chinese food she grew up eating plus m… | Continue reading
Is this a good place to admit that I almost never ate potatoes growing up? I tell my Russian husband this and he’s baffled. Mashed? No. Roasted? No. Fries, only at restaurants. Tater tots, fr… | Continue reading
I know, I know: We’re still in a global pandemic. It’s no time for party-sized cakes. Passover is in three days and those who celebrate it don’t want to be tempted by forbidden ba… | Continue reading
Whether you call them milanese, schnitzel or “they’re just big chicken tenders and you like chicken tenders, please try them!”, I absolutely love perfectly seasoned, craggy bread-… | Continue reading
This week many of us are coming up on the anniversary of all sorts of things we had little idea would define the year ahead. I remember saying things like “these masks are really expensive bu… | Continue reading
It’s almost too on-the-nose that I tried to make hamantaschen cookies that look like carrara marble and actually made cookies that evoke cow hides. Is the universe trying to tell me something… | Continue reading
Listen, this will surprise nobody at all, but I am not trendy. I am deeply uncool and I prefer it this way. It puts expectations right where they belong — low; no, lower, please. But I am not… | Continue reading
Nobody needs my dedication to butter, milk, buttermilk, cream, crème fraîche, sour cream, or eggs clarified here; we all know I get a little twitchy when the fridge is low on any. These vegan cupca… | Continue reading
I’ve always struggled with risotto, the classic Northern Italian rice dish that gets creamy from slow cooking in broth. Even when I’ve accepted the work involved — most recipes te… | Continue reading
Last week was a Lot. I ventured into it buzzing with adorably ambitious New Year’s intentions to, like, get things done, and spent most of it glued to a screen, furious and frustrated. As I m… | Continue reading
Despite my deep affection for cheese, to the point that one of my favorite things to do on a New York City weekend is to dip into Murray’s and treat us to something crumbly or aged or rich an… | Continue reading
Despite it not coming naturally to me, a person with a framed ketubah on her bedroom wall, I love Christmas with abandon — the lights, the windows, the big tree, baking all formats of gingerb… | Continue reading
Because I’m a restless cook, never interested in making things I already know how to, a couple years ago I challenged myself to turn my favorite gingerbread cake into a roulade. Or, yes, a Yu… | Continue reading
As a Content Creator (appended with a saracastic ™), I can tell you that December is a weird time. All we want are buttery cookies, heavily spiced cakes, and luxe cocktails and if sparkly string li… | Continue reading
I made these vanilla custard slices from Edd Kimber in August and we loved them — they’re like a rustic Napoleon or mille-feuille, at a fraction of the fuss — but declared them &#… | Continue reading
It would not be the Smitten Kitchen if I wasn’t popping in here, chaotic as ever, 24 hours before the cooking- and eating-est day of most of our years, to suggest a new recipe for your menus,… | Continue reading