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failproof crêpes + a crêpe party

failproof crêpes + a crêpe party

I know what most people think of crêpes — they’re difficult, they require planning ahead, they’re fussy (coughFrench), they rip easily, the first one always goes in the trash — but I respectfully disagree, especially about that last bit (it goes in the nearest mouth). In fact, I think think that a great big stack of crêpes and a few easy fixings are the best thing that can happen to brunch. Hear me out:

what you'll need
everything in

  1. The batter takes 120 seconds to assemble (including the 30 to melt the butter in the microwave).
  2. You can prepare the batter 1 hour or 4 days before you need it; it doesn’t mind rushing or neglect.
  3. Cooked crêpes are basically magic — you can stack them hot or cold, they don’t stick to each other. It’s like some sort of pancake voodoo.
  4. They reheat like a charm so don’t you dare spend the morning frying crêpes. Make them all the day before and be amazed that the difference once rewarmed is undetectable.
  5. Some people like Nutella and berries with breakfast, other people like ham and cheese. Crêpes are the ideal foundation for both.
  6. The vast majority of things that taste good on crêpes require little more prep than chopping, if that — fruit or jam, cheese, dollops of ricotta or yogurt or cured meats. These, too, are meant to be prepared ahead, if you like to sleep in on brunch mornings as much as me.
  7. Think taco bars are fun? This is the fancy brunch equivalent. Until you can put sprinkles on tacos (I implore you: just say no), crêpes are going to win this round.
  8. If you’re besieged by tearing, flimsy exasperating to make crêpes, I think you’re due for a new recipe. Like mine.

lumpy, but you'll whisk it

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© smitten kitchen 2006-2012. | permalink to failproof crêpes + a crêpe party | 84 comments to date | see more: Breakfast, Pancakes, Photo


palm springs date shake + monkey flip

palm springs date shake + monkey flip

It’s been two months since I told you I was California dreaming and I fear it hasn’t passed. I thought maybe I just longed for warmer weather, but spring has more or less arrived and I no less crave avocados that don’t require a week of hovering to capture their narrow window of edibility. I thought maybe I just needed a vacation, but we took a short one and I still found myself looking at photos from a certain large music festival in the Coachella Valley and thinking it looked kind of fun. (WHO AM I.) And last month, I went down a date shake rabbit hole and I haven’t come out since. At least these we can easily make at home.

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© smitten kitchen 2006-2012. | permalink to palm springs date shake + monkey flip | 97 comments to date | see more: Dates, Ice Cream/Sorbet, Photo, Summer


shaved asparagus frittata

shaved asparagus frittata

As a person who at least two to three nights a week doesn’t understand why we plan menus and grocery lists when we could just be eating an egg on toast, scrambled, crispy, poached or soft-cooked and smashed, I, too, would expect this site to have more frittata recipes than it does. (It has one. Sorry.) But I don’t make them much at all because they always feel like a lot of work for something that’s essentially a baked omelet with none of the 2-minute butter-drenched speed of a French one. (We’re also on an omelet kick.)

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© smitten kitchen 2006-2012. | permalink to shaved asparagus frittata | 62 comments to date | see more: Asparagus, Breakfast, Eggs, Gluten-Free, Photo, Spring, Weeknight Favorite


perfect garlic bread

garlic bread

Does anyone really need a recipe for garlic bread? I mean, garlic + butter + bread = it’s impossible to imagine a bad outcome. And yet I do use one. I mean, prior to today it was in my head and did not include baguette weights because despite the impression this site might give you, I’m not that crazy upstairs. I use a recipe because like most people in the year 2016, I don’t take carb consumption lightly, and garlic bread is even more of a rare luxury. Because of this, if I’m going to make it I don’t want it to be almost right but could use a little more salt, or too much garlic and too little butter, and absolutely not pale and soggy or crouton-hard. I want each time I make it to be like the best time I ever had it, a beacon of bronzed edges, lightly drenched with garlic butter with a whiff of herbs and a kiss of salty heat.

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© smitten kitchen 2006-2012. | permalink to perfect garlic bread | 103 comments to date | see more: Bread, Italian, Photo, Put An Egg On It, Quick, Vegetarian


sheet pan chicken tikka

sheet pan chicken tikka

In the game of weeknight cooking — which I feel, at best, is rigged and not in our favor especially if you (or you and your partner) are out working all day — our allies are as follows:

  1. Children, should you have them, happy to eat dinner at 8/9 p.m. on a weekday. (Let me know where to find them.)
  2. Prepping and planning meals over the weekend so everything is mostly ready to go when you get home from work. (Requires a desire to spend any part of the weekend prepping meals, which I, regrettably, do not.)
  3. Mastering the slow-cooker, so your dinner is ready when you get home.
  4. Mastering the pressure-cooker, so long cooking times can be reduced to smidgens.
  5. Contentment with quick simple meals (scrambled egg toasts, frozen tortellini, sandwiches) and/or a deep arsenal of great recipes that come together quickly.
  6. Meal delivery services, which take the recipe-selection, shopping and prep work out of cooking, making it go faster.

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© smitten kitchen 2006-2012. | permalink to sheet pan chicken tikka | 228 comments to date | see more: Cauliflower, Chicken, Gluten-Free, Indian, Photo, Potatoes, Weeknight Favorite


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