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avocado cup salads, two ways


I have the most boring thing, ever, to tell you today (and clearly it’s not “how to write an enticing lede”): I tried not to eat bread for a couple months.

baked eggs with spinach and mushrooms


My brunch arsenal, the dishes I’ve made enough times that they no longer cause any furrowed brows — a core entertaining principle here at House Smitten Kitchen (sigil: cast-iron skillet) — is as follows: bacon (always roasted in the oven, I mean, unless you were hoping to mist yourself with eau de pork belly*); some sort of fruit salad (either mixed berries and vanilla bean-scented yogurt or mixed citrus segments, sometimes with mint and feta); buttermilk biscuits; a pitcher of Bloody Marys, a bottle of champagne and a couple carafes of freshly-squeezed grapefruit or orange juice, blood orange whenever available; something sweet (our current favorite) and eggs.

dark chocolate coconut macaroons


2014 has been mostly about the chocolate thus far, which is the kind of thing that happens when you outsource what-to-cook-next decisions to my husband and his Mini-Me.

asparagus-stuffed eggs


Deep in the Julia Child archives, past the boeuf bouguignon, onion soup, jiggling aspics and the patently untrue yarn about the chicken that fell from the counter, mid-trussing, and was dusted off and put back into use with a remark about “nobody’s in the kitchen but you,” there are recipes so low in butter and bacon that they hardly fit the stereotype of French food as gluttony, as are thus rarely mentioned.

three-bean chili


In my fantasy recipe-writing league, I’d cover everything, a million questions you hadn’t even thought to ask yet.

whole-grain cinnamon swirl bread


A couple weeks ago, when we lamented the fact that the people who raised us and claimed to love us still didn’t find it in their hearts to provide us with the specific food products we yearned for (basically, we are all the Honest Toddler on the inside), I remembered yet another item on the denied list which was quickly added to my Writ of Grievances with my progenitors that I will carry with me to the grave and blame for all of my misfortunes, like that Amazon reviewer who said my cookbook was “tantamount to culinary fanfic.” Just kidding, I just took too many melodrama pills this morning.

sizzling chicken fajitas


Fortunately, for, like nutritional balance and all that boring grown-up stuff, we did not entirely subsist on double-chocolate banana bread for the last few weeks, tempting as it may have been.

double chocolate banana bread


I have a theory that Mondays are for repentance, for undoing whatever damages to your liver, psyche or saddlebags you’ve done over the weekend.

broccoli, cheddar and wild rice casserole


Although my parents claim to have loved us, there were all sorts of delicious foods that my sister and I knew our friends got to eat in their homes that we were denied in our own, glorious meal-like substances such as shake-and-bake chicken, hamburger helpers, sugar cereals with colorful marshmallows, and popcorn in that thing that unspirals itself and expands in the oven, like, whoa.

kale and quinoa salad with ricotta salata


It’s not my best quality, but I have a hard time talking about kale or quinoa with a straight face. When an ingredient is everywhere, when it is treated as if it were the answer to all food questions — what might feed us dinner/a kid be tricked into eating in muffins/be juiced for longevity/and possibly even save the earth — I can’t help but want to rebel against it and both of these ingredients, these darlings of the farm-to-table circuit with their ubiquity on nearly every restaurant menu in lower Manhattan and upper Brooklyn, make easy targets.

morning bread pudding with salted caramel


We should really talk about this. Promise you won’t get mad, okay? I came across this for the first time twelve years ago.

dijon and cognac beef stew


I don’t mean to shock you, I mean, I do hope you’re sitting down for this, but it turns out that when I asked my husband to choose between a caramelized cabbage dish, mushroom tacos, or a beef stew whose ante had been upped with butter, bacon, Dijon, cognac and a splash of red wine as his ideal homemade Valentine’s meal, he chose the beef stew.

stuck-pot rice with lentils and yogurt


I once read that if you ask a guy what his favorite item of clothing is, he would pick the oldest thing he owns — some t-shirt he’s had since high school or nearly threadbare sweats.

chocolate peanut butter cheesecake


This birthday cake was assigned to the side of the family whose dessert preferences can be roughly summarized as chocolate + anything else, but if that “else” were cheesecake, coffee, peanut butter or raspberries, all the better, thank you very much.

chocolate hazelnut linzer hearts


I’m sorry. These are really, really cute. Borderline twee. And it gets worse, too. You see, there was a parent event at my son’s preschool this week that included a cookie swap and I hadn’t much considered what I would bring until my apparent reputation preceded me and the other parents started to ask with a tone that suggested they expected something grand.

fennel and blood orange salad


This salad improves winter morale. It’s for times when all of the usual charms of winter — snow that’s fallen like a cashmere blanket over the city overnight, reducing all of the usual ruckuses (trucks, sirens, deliveries and your own child’s tantrums, which you may or may not have discovered last week you could hear from a full city block away) to the decibel of thick socks padding over hardwood floors — have waned on you; when the “snow” is, in fact, two inches of gray muck, when you are convinced that it will never be warm again and when you fear the next hunt around the apartment for where the snow mittens/hats/scarves/boots were last scattered will be the end of you.

garlicky party bread with cheese and herbs


My mother’s standard party donation is a boule of pumpernickel bread with the center scooped out and filled with a spinach dip that includes water chestnuts because, of course.

cheese blintz


Today, it’s time to correct one of the greatest oversights of the last 7.5 years on this website — sorry, no, not the grammar or excesses of commas and em-dashes, oops, there I did it again — we’re going to talk about cheese blintzes.

homemade dulce de leche


Guess what, guys?! This weekend, we’re going to make dulce de leche. Or maybe cajeta. Or maybe both. Step away from the cupboard; I don’t mean like that, the way we’ve always made it.

warm lentil and potato salad


You don’t have to look at me like that. I know, I know how you and most people feel about lentils. About how they’re mealy and brown and generally lackluster, like health food putty; about how you’ll eat them, sure, but only if you must.


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