![]() * Newsletter: Do you subscribe to the Smitten Kitchen Digest, the free weekly newsletter full of fun links, updates, and seasonal menu-planning ideas? I think you’d love it!Ħ months ago: Green Angel Hair with Garlic Butterģ years ago: Roast Chicken with Schmaltzy Cabbageĥ year ago: Fig Newtons and Cripsy Tofu Pad Thaiħ years ago: Caramelized Brown Sugar Oranges with Yogurt and Potato Pizza, Even BetterĨ years ago: Why You Should Always Toast Your Nuts (Please!) and Obsessively Good Avocado-Cucumber Saladĩ years ago: Dark Chocolate Coconut Macaroons and Baked Eggs with Spinach and Mushroomsġ0 years ago: Spinach and Smashed Egg Toast and Bee Sting Cakeġ1 years ago: Over-the-Top Mushroom Quiche and Banana Bread Crepe Cake with Butterscotchġ2 years ago: Blackberry and Coconut Macaroon Tartġ3 years ago: Baked Kale Chips and Almond Macaroon Torte with Chocolate Frostingġ4 years ago: Artichoke-Olive Crostini and Chocolate Caramel Crackersġ5 years ago: Spring Panzanella and Lemon Yogurt Anything Cakeġ6 years ago: Arborio Rice Pudding and Gnocchi with a GraterĬook your potatoes: Place potato chunks in a pot of cold, salted water and turn the heat to high. * Event: While book tour events have otherwise slowed down, I will be in New Jersey at the Montclair Literary Festival on Saturday, May 6th. The deadline to enter 11:59pm (ET) on May 1, so hurry! residents only (these are FTC rules we do not mean to exclude!). * Cookbook giveaway! My publishers are giving away five sets of my three cookbooks in celebration of Mother’s Day - winners can send the gift to anyone you’d like. * Signed cookbook: Want to buy a signed cookbook as a Mother’s Day gift for yourself or someone else? While the shipping deadlines have passed, both Strand Bookstore and Books Are Magic have copies of Smitten Kitchen Keepers signed by me this week. The only thing I forgot to do is test it in an air-fryer but I’m going to send this off regardless, before we blink and it’s 2024, and trust that someone will report back in the comments below about how it went. Children have entered and nearly completed middle school, gray hairs have sprung, betraying, and I believe - I mean, I’m absolutely utterly certain - that this is the final iteration of what I consider to be the perfect homemade hash brown patty: crisp, as fuss-free as possible, and my absolutely favorite raft for an egg, or the base of a salad-y lunchtime avocado toast. In 2022, because I’m so attached to the Trader Joe’s version stashed in my freezer and wanted these more like that, it became thinner. a thick hash brown patty, and also gluten-free. What I’m trying to say is that in 2020, this was a tater tot recipe. Sometimes, the longer I leave it, the more it metamorphosizes. What is done? What is ready? Aren’t we all works in progress, forging paths to even more greatness? Sometimes it’s obvious when a recipe is ready to laminate and tuck in our forever files I love those days. ![]() It’s not entirely healthy or sane, but I can fiddle with a recipe for years before finally getting it out the door.
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