Review: The Smitten Kitchen Cookbook
I’d like to think that Deb Perelman and I are a lot alike but all I can come up with to support that is that we’re both happy in the kitchen. But it’s enough, I think, to claim a connection. What does it mean to be happy in the kitchen, besides the...
Cook’s Illustrated: Chicken Parmesan
What did Cook’s Illustrated want? “A juicy cutlet that kept its crunch.” When did they want it? “Twenty years ago would have been nice but now works.” As with many popular dishes there are many bad ways to make chicken parmesan and...
Creamy Pappardelle with Leeks and Bacon
Oh just go make it, you know you want to. It’s from the February 2013 Bon Appetit and right here on Epicurious. What are you waiting for?
The Smitten Kitchen Cookbook: Sesame-Spiced Turkey Meatballs and Smashed Chickpea Salad
I love dishes like this because I never would have thought of this on my own. And yet I love every part of it: turkey meatballs sitting on top of some mashed chickpeas. Deb’s story behind this recipe is that she thought she’d found the elusive something...Recent Comments
Two adults eating 1 pound of meat is wild.
They become part of the oat mixture on the cookie sheet
I only see the article, not the recipe (!)
I made these and used many of the comments to adjust several things. First I used 2-1/2 cups of flour.…
Just watched them make these on tv. I think I want to try them.