best-loved-2006 Recipes

best-loved, 2006


Three odd ends:

  • 9rules, a design and content portal, has invited me to be a member, and I happily accepted. Never a joiner, me, I think they’ve got some good stuff going on and I’m honored to be considered among them.
  • I have finally put in a Recipe Index, after dragging my feet for too long, hoping the search function would make up for the fact that even I couldn’t find old posts (never a good sign). I hope it helps.
  • Did I forget to wish you a happy new year? Not quite, but upon rereading, I feel awfully rude. I hope it was fantastic.
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21 comments on best-loved, 2006

  1. it certainly has been a great year at SmittenKitchen :) Thank you for sharing your recipes, I´ve seriously loved the ones I´ve tried and I have quite a few saved in my favorites waiting to be tried.

    I even started my own blog after realizing it was a great idea and the perfect way to learn to share recipes and ideas in the blogosphere.

    My favorite recipes would have to be the lemon pound cake, your mom´s recipe for the sour-cream-chocolate-chip squares, the one-bowl brownies, the white-batter bread and the roasted acorn squash with chile vinaigrette (I´ve even used that vinaigrette for other concoctions, like quinoa salad with tomatoes and feta, and it was amazing). Oh and the orangettes, good lord, life is soooo good at moments like those hahaha

    I hope you have a great time tonight and I wish you the best for the upcoming year… even though you are to blame for a couple of newly-gained pounds of mine ;)

  2. sue

    I know how you feel getting accepted by 9 rules at the end of the year. I got accepted in this around too. :D
    Happy New Year, Best wishes to you and smitten kitchen.

  3. Marie

    Thank you, thank you, thank you. For the recipes, the writing, the pictures. The design is so pleasing. Love the type size (there should be a law).

    To you and yours a joyous New Year!

  4. Congratulations! This website is truly a joy. The recipes are wonderful, the photographs are beautiful, and it is fun to hear stories of how you cook. Happy New Year!

  5. Happy new year! I’m starving already and it’s only 10:20 a.m. here.

    Do my homework for me (and I know you won’t be able to resist): my sis gave me a bag of Scharfen Berger cocoa nibs for Christmas and they taste perfectly awful. The bag suggests including them in cookies, etc. Will you suss out the perfect recipe to enhance the good parts of these expensive bits of ick?

    (I love very bittersweet chocolate, but the cocoa nibs are too, too.)

  6. Mary

    Deb, I hope you have a wonderful new year. Thank you for everything you do with the site and your cooking and recipes.

    Happy New Year :)

  7. deb

    Heels – Ack, would you believe that SweetRiot sent me some last month and I have yet to try a recipe with them? I agree they’re a wee bit harsh to eat, but I think they have endless potential in baked goods. A quick search: Clotilde at Chocolate & Zucchini made chocolate and cocoa nib cookies that look awesome. Looks like the commenters loved them, though one called them a wee bitter so maybe adjust the dough to your taste. In addition, Habreas Brulee has a whole category of cocoa nib recipes. And if you really want to gild the lily, Epicurious has a Chocolate-Caramel Tart With Drunken Raspberries and Vanilla Creme Fraiche dessert, mon dieu. What an excellent excuse to use up 3 tablespoons of nibs. (Of course, this from the girl who had milk to use up and ended up making macaroni and cheese with it. I’m not exactly a mistress of moderation.)

  8. Just wanted to let you know that I made the “no-knead” bread last night. My boyfriend looked at my strangely as I plopped it into my corel dishware, put on the lid and put it in the oven, but then I said, “The recipe is from Smitten Kitchen, that’s where I got the pizza dough recipe,” and he was visibly calmed. The bread turned out great! Thanks for the encouragement!