Smitten Kitchen

About

Briefly

Fearless cooking from a tiny kitchen in New York City.

 

Tell Me More

The Smitten Kitchen is a 16 year-old food blog celebrating triumphant but unfussy cooking. It. wants to be the place you go to find your new favorite thing to cook. Physically, the Smitten Kitchen is a kind of half-galley with a wobbly, peeling cart used as a cooking surface. What it lacks in cabinets, a dishwasher that doesn’t leak and refrigerator that doesn’t freeze everything in the back, it makes up for in streams of light from the door on the side that goes to [drumroll] a terrace, where I attempt — with varying degrees of <s>success</s> failure — to grow tomatoes, herbs and whatever other mystery seeds my kids find at the playground and stick in the soil.

[SK I: pre-2009 was a whopping 80 square feet with a skylight on top. SK II: 2009 to 2014 was dark-speckled and tiny but we were too excited to finally have a dishwasher, elevator and almost enough room for a tiny human to notice.]

What you’ll see here is a lot of comfort foods stepped up a bit, things like bread and birthday cakes made entirely from scratch and tutorials on everything from how to poach an egg to how to make tart doughs that don’t shrink up on you, but also a favorite side dish (zucchini and almonds) that takes fewer than five minutes to make.

What I’m wary of is: Excessively fussy foods and/or pretentious ingredients. I don’t do truffle oil, Himalayan pink salt at $10 per quarter-ounce or single-origin chocolate that can only be found through Posh Nosh-approved purveyors. I think food should be accessible, and am certain that you don’t need any of these things to cook fantastically.

 

 

Getting Around

  • The front page always has the newest, latest recipe on top.
  • The Recipes page has all the recipes sorted every which way. Want to make a salad but not the boring kind? Here are 116 ways. New sister-in-law is gluten-free? We’re on it. Overwhelmed with CSA vegetables? You can sort recipes by fruit or vegetable — have you ever seen so many delicious things to make with zucchini or apples? Don’t believe Deb actually created a category called “Put An Egg On It?” Deb would never joke about eggs.
  • Surprise Me! (at the top of every page) is the most fun way to get around; just keep clicking it and I promise that sooner or later you’ll find the thing you want to eat the most.

Offsite, you can get even more Smitten Kitchen with three NYT Bestselling cookbooks, The Smitten Kitchen Cookbook (2012), Smitten Kitchen Every Day (2017), and the just-released Smitten Kitchen Keepers (2022). Read all about them here.  You can also keep up with Smitten Kitchen via the weekly email digest, on FacebookInstagramTwitterPinterestYouTube, and TikTok.

Still have a burning question? I bet I’ve already got an answer for you on the g’normous FAQ page.

 

 

 

Information taken from the site: smittenkitchen.com