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Food Blogs We Love

Whether their specialty is down-home dinners, inspired desserts, or something deliciously in between, these are the people we want to hang out with in the kitchen...

Smitten Kitchen

  1. two classic sangrias

    Two Sangrias The first recipe is a classic, not very sweet sangria with a moderate yield and a minimum of odd ingredients. It’s the little black dress/white oxford of sangrias. Susan Spungen recommends trying it with white wine instead of red in the summer, and adding peaches or berries too. The ...

  2. greek salad with lemon and oregano

    Greek Salad with Lemon and Oregano Serves 2 generously, 4 as starter or side 1/2 a large, seedless English cucumber (about 6 to 7 ounces), chopped 1/2 a green bell pepper, chopped 1 cup (about 6 ounces) cherry or grape tomatoes, halved 1/4 cup kalamata olives (you can also serve these alongside) ...

  3. japanese vegetable pancakes

    Japanese Vegetable Pancakes [Okonomiyaki] with Cabbage, Kale and Carrots Adapted, just a little, from Josher Walker of Xiao Bao Biscuit, in Charleston, SC via Tasting Table Okonomiyaki are traditional served squeeze with a generous criss-cross of Japanese mayonnaise and a okonomiyaki sauce, ...

  4. essential raised waffles

    Essential Overnight Raised Waffles Adapted, only in language, from Marion Cunningham’s Breakfast Book, where it was adapted from an old Fanny Farmer cookbook I’ve gushed enough about the smell/texture/flavor/ease of this recipe so let me cut right through to the scary part: Cunningham, ...

  5. spring vegetable potstickers

    Spring Vegetable Potstickers This is a flexible recipe, so don’t fret if you don’t have the exact ingredient list. Scallions could be spring onions. Garlic chives could be regular chives, or scallions tops instead. The tofu could be silkier. If you’re not into tofu (like this guy I married, but he

  6. yogurt panna cotta with walnuts and honey

    Yogurt Panna Cotta with Honey and Walnuts As far as panna cottas go, this is on the soft side but will still slice or hold a form. For a firmer panna cotta, reduce the milk or cream by 1/2 cup. I used this recipe as my starting point but altered the proportions so it used [...]

  7. ramp pizza

    Ramp Pizza Inspired by Motorino’s version Yield: 1 thin 12-inch round or roughly 9×13-inch rectangular pizza; will serve 2 hungry adults (we double this for the three of us and end up with leftovers, which I call dibs on). I don’t usually double the garlic in the puree when I make two pizzas. 4 ...

  8. bee sting cake

    Bee Sting Cake (Bienenstich) Cobbled together from other yeasted cakes I’ve known and loved, much trial-and-error, and with some helpful guidance from a version translated from a German cookbook, link forthcoming (Thanks, Luisa!) This is a tender, yeasted lightly sweetened cake with a ...

  9. spinach and smashed egg toast

    Spinach and Smashed Egg Toast I use this spinach method, scaled up, all the time to make a quick, lazy creamed spinach with dinner. (A more classic one is here. An even more gussied one is here.) Creme fraiche could replace the cream (unlike yogurt or sour cream, it doesn’t curdle when heated). 1

  10. lentil and chickpea salad with feta and tahini

    I have an uneven history with chef cookbooks. I have learned the hard way more often than I’ve wished to that just because I might enjoy sitting down at someone’s restaurant table does not mean that their work will translate into an enjoyable home cooking experience — you know, one without ...

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