Kitcheadline

Until recently, I was fairly ambivalent about one-pan pasta recipes. I appreciate them in a pinch [ here’s a longtime favorite; and this is my total comfort food], but I sometimes find that when the pasta is cooked in a sauce the whole time, it doesn’t quite get that al dente definition and structural integrity that it does when cooked in water. I’m so glad I didn’t quit on them, though, because with this recipe, not to be dramatic or anything, but I feel like I’ve finally cracked the code. Read more » from smitten kitchen https://ift.tt/IoVe46L via IFTTT

It’s probably no surprise that if choosing between having brunch at a restaurant or making it at home, I’m squarely on team Brunch At Home, especially when we find a way to pull it off and still still sleep in . There’s nothing worse than waiting too long for a table only to be served an overcooked, unseasoned omelet, home fries with those gnarly bits of green pepper in there (I will die on the hill that nobody has ever longed for green peppers in their potatoes), or soggy bacon. Maybe at home imperfections also happen but those imperfections don’t cost $150 for a family of four. Read more » from smitten kitchen https://ift.tt/KpU1zHy via IFTTT

Everyone needs a recipe for classic, foolproof skillet french toast, even stubborn people like me who, despite making it at least once a month and more often when there’s leftover challah , are so easily bored by and restless with simple recipes that I’ve resisted writing this up for almost 19 years. I’ve filled the french toast vacuum on the site instead with customizations: casserole-style baked french toasts with cinnamon sugar toast and, uh, bailey’s (ah, the child-free years). There’s even a fancy french toasts akin to individual crème brûlées . But eventually, through a combination of friends texting on random weekend mornings [“Do you seriously not have a challah french toast recipe?!”] and the existence of a teenager, who I cannot teach to make french toast for us if I haven’t written it down, I’ve come to my senses. I mean, mostly. Read more » from smitten kitchen https://ift.tt/N6wBz3u via IFTTT

Do you have a big, neglected cabbage in your fridge awaiting the right inspiration? I had a feeling you did. The way I figure it, the sidewalks are currently covered in pink and white petal confetti, the ramps are here, and the asparagus is close, thus I’m crossing my fingers that this can be our last hurrah with heavy winter vegetables until at least November. We’re going to make it a good one. Read more » from smitten kitchen https://ift.tt/9nwGzev via IFTTT

For the last several years, if we know each other offline and you ask me what brisket you should make for Passover or another Jewish holiday and you seem a little concerned over the work of it all — because something not discussed nearly often enough is that it’s never just about the brisket , right? It’s starters and sides and desserts, plus table-setting, water carafes (there are never enough), procuring wine and someone (hopefully not me) needs to make sure the place is passably spic-and-span for guests — I will send you an email with the recipe for what I call Stupid Easy Brisket. I’m overdue to stop holding out on the rest of us, too, albeit with a less insulting title. It’s not that either of the two brisket recipes I’ve shared before — the Tangy Spiced Brisket in the archives and Maya’s Sweet-and-Sour High Holiday Brisket in The Smitten Kitchen Cookbook — are difficult. But nothing loosens the tension knots in my brain like knowing I do not need to shop for basically anythi...