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pistachio cake


Now that I’ve gotten a few bigger projects out of the way — hooray! And more soon on all of that, eee — I have a little more time again to do the things I like: read books with pages, fuss endlessly over our charges, get excited about summer events (I might make another wedding cake!

granola bark


In a departure from pretty much all of our norms, we went to Las Vegas this past weekend to celebrate a friend’s big birthday because… why not?

almond horn cookies


The only thing my mother ever asked me to bring home from the bakery where I worked in high school where almond horn cookies, or Mandelhörnchen, probably no surprise as we are a family of established marzipan fiends, most especially when dark chocolate is also involved.

mushroom tartines


Would this be a good place to admit that I only moderately enjoy sandwiches? I know, what kind of monster says such things!

cornbread waffles


American breakfasts are predominantly sweet: yogurts with fruit sauces and overnight oats with more fruit sauces and lattes with caramel syrup and whipped cream and our secret household love, that flaky cereal with the dried strawberries, but most especially the baked goods, muffins and quickbreads and cinnamon buns.

peanut butter swirled brownies


I realize that you might have been expecting something green, rainbow-ed or four-leaf clover-ed or filled with beer, cabbage and potatoes today.

easiest french fries


Last weekend, we had 13 friends over for moules-frites. This — plus a big green salad, some crusty baguettes and more white wine than seems conscionable — is my favorite dinner party menu.

black lentil dal


Because I have strange habits, I spent a lot of time one night last week watching videos on YouTube of Indian-speaking grandmothers and other home cooks making dal makhani, a rich black lentil dish from the Punjabi region.

butterscotch pie


I love two things most of all about chess pie — that sweet, buttery baked custard pie well-known across the South but whose reach can be tasted in everything from Canadian butter tarts to Brooklyn-ish Crack Pies — one, that it has none of the fussiness usually associated with custards and flans (separated egg yolks, tempering, straining and water baths); you could, and in fact should, make this with any little chefs in your life with ease.

pomegranate grapefruit paloma


All January and early February, as glacial winds smacked us in our face on the walk to school — and somehow back too (uphill, both ways, etc.) — I counted down the days until we would go to Florida to visit my parents (who winter-as-a-verb there like all the other smart retirees of the Northeast) and thaw our bones for five days.

tomato-glazed meatloaves with brown butter mashed potatoes


I am a sucker for a good meatball. Something happens when you mix otherwise one-dimensional ground meats up with fresh breadcrumbs, herbs, seasonings and make a great sauce to go with it and that is that I will swat your fork away to get at them first.

small batch tiramisu


Please tell me this doesn’t just happen to me: You know when you love a dish so much, you don’t even want to risk ordering it when you’re out because it’s so often disappointing?

broccoli pizza


“What the heck is that?” “Who puts broccoli on pizza?” “Congratulations Smitten Kitchen, you’ve ruined pizza!

guacamole


I have very strong opinions about guacamole. Fortunately for all of our sakes, this isn’t the kind of site devoted to didactic culinary lectures; it’s not that my way is right and your way is wrong.

an easier way to make cookies


Pretty much everything terrible about making cookies comes down to one thing: deciding you want a cookie and realizing that the expanse between now and when you get to eat said is unfairly wide.

the smitten kitchen series on food network


Have you ever wanted to go behind the scenes here at the Smitten Kitchen? Like, really behind the scenes, watching me cook, listening to me chatter about how the recipe came about and grimacing at my terrible knife skills?

chocolate dutch baby


If I had a superpower, it would be rationalizing. Did you find a pair of boots that you love but they’re wildly expensive?

crusty baked cauliflower and farro


I have been thinking about how it might be cool to do a bake pasta dish in which we swap the noodles for farro but leave all the great parts like cheese, so much cheese, chunks of vegetable and, most hopefully, a crunchy lid for years.

chicken wonton soup


I don’t know why it took me so long to make this as it combines the only two things I ever want when I’m sick: chicken noodle and wonton soup.

pimento cheese potato bites


Sorry, I blinked and missed 2016 in that way that happens when you’re so deeply in it, you forget to look up.


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