Note: This makes a lot! We end up eating it for at least two days. When we run out of chips, we end up scooping it onto small flour tortillas, closing the taco to dip to taco loop, you could say. You could make half the dish in a 2-quart baking dish or 8-inch round ovenproof skillet. Or, you can make all of it, freeze half before melting the cheese on top and baking the rest right now. Future you is pretty glad you thought of it. 2 tablespoons olive or vegetable oil 1 large onion, diced small 4 cloves…

Each of the preparation steps is shown in the photos above so please check them for visual guidance. 2 to 3 full-sized fresh artichokes 1 to 2 lemons, halved Salt, freshly ground black pepper A big pat of butter (optional) A few garlic cloves, halved lengthwise (optional) Mayonnaise, for dipping sauce Trim artichokes: Cut the bottom inch of thorny leaves off each artichoke. Remove any small, discolored leaves around the sides and closer to the stem; they’re not going to taste good. Use a vegetable peeler to remove the outer layer of the stem. Cut each artichoke in half through…

This pizza dough is adapted from a focaccia dough, and my favorite comes from Alexandra Stafford. I wrote about the focaccia in her first book in 2018. Guess what? Next Tuesday, her second cookbook, Pizza Night, comes out and it’s all about pizza — pizza for home cooks without special equipment. I’m wildly excited about it. You should order yourself a copy. Note: I almost always double the dough and make two pizzas at once, because any leftovers reheat fantastically, but wrote this recipe for just one. You’ll have enough spinach pesto for two pizzas, however. I’ve spread extra on…

Crumbs 10 tablespoons (140 grams) unsalted butter, melted 1/2 cup (110 grams) dark brown sugar 1/4 cup (50 grams) granulated sugar 1 1/4 teaspoon ground cinnamon 1/4 teaspoon kosher salt 1 2/3 cups (215 grams) all-purpose flour Cake 6 tablespoons (85 grams) unsalted butter, softened 1/2 cup (100 grams) granulated sugar 1 large egg 1/2 cup (120 grams) sour cream 2 tablespoons (30ml) water or milk 1 teaspoon (5ml) vanilla extract 1 cup (130 grams) all-purpose flour 1 1/4 teaspoon baking powder 3/4 teaspoon kosher salt Cake Powdered sugar, for dusting Heat oven: To 350°F (175°C). Lightly coat an 8-inch…

Note: This is a small-sized meatloaf, and it works for my family of four. It doubles easily, either as two small loaves (baking time the same) or one larger, freeform loaf that will take between 60 and 70 minutes in the oven. Meatloaf 1 medium yellow onion, roughly chopped 1 garlic clove, smashed 1 slim carrot, roughly chopped Olive oil Kosher salt and freshly ground black pepper 1/2 cup (30 grams) panko-style breadcrumbs 1/4 cup (60 grams) chicken broth 1 1/2 teaspoons tomato paste 1 teaspoon Dijon mustard 1 tablespoon (15 grams) Worcestershire sauce 2 tablespoons chopped fresh flat-leaf parsley…

While this is not the Smitten Kitchen’s only tomato soup — there’s one with roasted summer tomatoes capped with an open-faced grilled cheese sandwich in the archives, and further back, a classic cream of tomato soup adapted from Cook’s Illustrated — neither are this: a seasonless tomato soup I can make on any rainy day, along with the nonnegotaible grilled cheese sandwiches, in under an hour. Both of the archived recipes have their charms; the first is great when tomatoes are at their peak. The second is excellent but fussy, more ideal for when you’ve got the time or patience…

Definitely read this recipe through, especially what can and cannot be made ahead, listed at the end, before you start. While I’ve simplified it in every way that such a wobbling, centerpiece of a dessert can be without compromising what it is, please, let this be an indulgence of a cooking project, one you should give a minimum of 3.5 hours from baking to assembly, plus additional resting time so it can soften. (A few weeks ago I began one at 3pm for a 6pm dinner party and it was not enjoyable in any way. It looked the way I…

I’m using fingerlings and cremini mushrooms from the Union Square Greenmarket, lucky me, but I usually make this with yukon gold potatoes and any mix of mushrooms that looks good at the store. Potatoes 1 1/2 pounds (680 grams) Yukon gold potatoes, peeled if you wish, cut into 1/4-inch slices Olive oil Kosher Salt Freshly ground black pepper Mushrooms 3 tablespoons (45 grams) unsalted butter, divided 1 small onion, diced (1 heaped cup) Kosher salt Freshly ground black pepper 2 to 3 garlic cloves, minced 1 pound (455 grams) cremini or other mushroom, thinly sliced To serve Sour cream A…

This dish was inspired by a message from an Elizabeth from Oakland, CA, I am so grateful for. She said she got some guidance from Ali Slagle’s Baked Farro With Lentils, Tomato and Feta, so a hat tip goes there too! 2 pounds yellow onions (4 large or 5 medium) 2 tablespoons unsalted butter 1 tablespoon olive oil Kosher salt and freshly ground black pepper 2 tablespoons dry sherry, vermouth, or white wine (optional) 2 cloves garlic, minced 1 1/2 cups dried farro 3/4 cup dried lentils, any variety, but green (le puy) or brown (italian) are my favorites here…

1/4 cup golden raisins 1/4 cup white wine vinegar, warmed 2 tablespoons minced shallot 1 1/4 to 1 1/2 pounds fresh summer peas, such as sugar snaps, snow peas, shelling peas, and/or favas Kosher salt 1/2 teaspoon smooth dijon mustard (optional) 3 to 4 tablespoons olive oil Red pepper flakes and freshly ground black pepper, to taste 1/2 cup toasted almonds (I’m using marcona), roughly chopped 2 to 3 ounces sliced or crumbled ricotta salata cheese 1/4 cup chopped fresh mint Make the dressing: Chop the raisins into rough bits and place in a bowl with shallots. Pour vinegar over…