dark chocolate tart with gingersnap crust

I know that a lot of you think that I break my back in the kitchen each week, slaving over the most exacting steps in this recipe or that. But the fact is, I get more lax every year. I don’t feel as badly when things don’t go perfectly and I don’t feel any need to prove my cooking prowess by making my own pâte feuilletée when it will probably keep me cooking until midnight.

Recipe

cabbage, apple and walnut salad

Today might have started off as Pie for Breakfast Day but I think we all know that the day after Thanksgiving is all about detox. Away with the heavy cream! Begone, you cheesy gratins! Skedaddle, you deep, gooey casseroles, sticky-sweet yams topped with charred marshmallows and green beans with fried onions. Please, don’t make me eat that butter and drippings-laden gravy again… at least until tomorrow.

Recipe

scenes from the sk dessert factory

Recipe

pumpkin cupcakes

Oh, people. I know you’re pumpkin-ed out and it is not even Thanksgiving yet. But if there could be room in your gullet for one more pumpkin love — perhaps even as a last minute, the-heck-with-pie, Hail Mary pass of a Thanksgiving meal dessert — I think that these wee cakes are a worthy cause.

Recipe, Tips

pie crust 103: rolling and crimping

[Previous episodes: Pie Crust 101 & Pie Crust 102]

As you wish, my friends.

So, when we left off, you had all realized how much fun and easy it was to make pie dough at home, in no time flat while dirtying less than ten dishes. I suspect that each and every one of you ran to your fridge to pull out the ingredients and ten minutes later had your doughs neatly chilling back inside them. And now, all that it is left is getting those babies rolled out and filled with pumpkin or apple or cherries or lemon or … gah, I just hope you share with me.

Recipe, Tips

all butter, really flaky pie dough

I don’t believe in perfection, in life or in the kitchen. At best, everything we do is a work in progress that gets a tad closer each time we nudge and tweak it. Case in point, last year’s Pie Crust 101 tutorial: My goal was to convince dough-phobes that they needn’t fear the crust by showing how I made mine in five minutes flat, or seriously, way less time than one would spend buying one. My goodness, especially with the lines in the grocery stores this week, right?

Recipe

cauliflower gratin

You know, I’ve got to be the only person who misses a day of posting in November because they were too busy actually cooking to sit down and tell you about it. There were cupcakes (coming soon) and a birthday cake that makes the Chocolate Peanut Butter Cake look like it is trying hard enough to be gluttonous and there was this technicolor dreamcoat of cauliflower gratin.

Recipe

walnut tartlets

So, yesterday was a fun and totally out of the ordinary day in the Smitten Kitchen. First, I cooked while wearing lip gloss, which — and I don’t mean to destroy your vision of your blog hostess looking as cute as Giada each day as she creams the sugar with the butter — um, never happens. Oh and second, some really nice young ladies filmed me while I worked.

Recipe

mustard-roasted potatoes

This is one of those recipes that I’ve had bookmarked for more than a year (a! year!) and never made, despite knowing it would be nothing short of awesome and that my husband, who is a Dijon and also a roasted potato fanatic, would adore it. Obviously, I do not love him at all, right?

Recipe

cranberry pecan frangipane tart

I am the first to admit that I do not create nearly enough of my *own* recipes. Oh, I tweak, I adapt. I skip some things and add others. But I don’t often enough decide that I want something enough to go out and find my own way to get there, which is a shame because when I do, it is never nearly the disaster I expect it to be.