Get your weekly Smitten Kitchen fix!
Every Monday morning, just when most of us are groaning our way back into the weekday grind, I send out a newsletter full of seasonal meal ideas, archive favorites, food links from around the web, a round-up of anything you might have missed the week before and event announcements, when relevant.
Here is how it looks:
You can view previous newsletters here.
It’s free and I would never share, sell or use your email address anywhere else (of course!). Should you grow tired of me (nooo!) a one-click unsubscribe is easy to locate at the bottom of the email.
Sound good? Sign up right here and your first email will arrive next week.
65 comments on Subscribe to the Smitten Kitchen Weekly Digest
I love your clear directions with pictures. I haven’t had a single flop with your recipes, and appreciate that you make me look good to those I’m feeding…
Thank You!I just read one of your articles where you state you didn’t want to make something because you made it before, 2 years ago, I too don’t like to make the same stuff over and over. I am constantly trying new recipes and having food experiments. It is wonderful to know I am not alone!
Thank you for your comments in today’s newsletter You were eloquent and to the point, and given these troubling and terrible times, where indeed presumptions of guilt and chasms of disparity for people of color are the norm, cannot be left unremarked upon. I imagine you could get push back and wanted to send support
Your food blog is the only one I subscribe to. When I’m looking for something to cook or bake, I always check to see if you have a relevant recipe. I’ve gotten recipes from many other blogs, but with yours I actually read what you have to say. You are always, honest and frank, and speak about food as if you were in my head speaking for me. And when you do feel compelled to address something other than food, I agree wholeheartedly with the values you express. You are always thoughtful and forthright in your expression, whether it’s about produce you just purchased at the farmer’s market or BLM. I’ll forever be a fan. Thank you for the light you shine in the world.
Deb, thank you for the excellent NYT article. I totally agree as do others I’ve shared/discussed it with. We are a tiny but amazing startup company that has lived through this pandemic with a total family-first attitude regardless of the cost. We’ve seen this scenario you describe with cherished employees who are incredibly stressed trying to walk the tightrope between responsible home schooling/parenting and growing this mission-driven business they passionately love.
We have little hope of any immediate solution from federal or state governments but intend to support our parents through this season in every way we can.
Any insights or inspiration as a result of your article would be greatly appreciated. Also any suggestions how we in the small business community can positively influence policy are welcome.
Hello, I don’t see anywhere else to comment on this so while I’m not writing to say anything about the newsletter I didn’t want to miss a chance to say OUTSTANDING about your column in the NYT today. Bravo. And thank you.
I can’t wait to start using these recipes. I’m excited about so many of them.
The positive comments assured me that they are easy to follow. Starting with the herb summer squash and potato torte tonight!
I wanted to share with my daughter what u discussed with Alyson Cammerata this morning on CNN. Can u help?
Just stumbled across y’all. Looking at recipes and really loving it! When are you going to do an app? That would be awesome!
I am wondering if you ever use recipe testers (home cooks) to test recipes for your newsletter or cookbook? I am recently retired, love to cook and try new recipes! I’ve been a recipe tester for America’s Test Kitchen and Jenn Segal for her new cookbook.
If you have recipe testers, I’d love to volunteer!
Thank you — I’m not hiring any recipe testers at this time (I usually only do so for cookbooks) but feel free to shoot me an email and I can keep it on file for when I’m hiring, although I haven’t yet decided what approach I’ll use this time.
Thank you for the reminder!
trying to print two different recipes…then I tried to send an email…all attempts have been thwarted..saying that either, images are still loading try again later..OR your email is not a good address, check my emails…
before I get my IT guy/husband to check it out I wanted to see if the Recipe Search thing that I need to sign up for is the only way I can get a recipe printed…
thanks for your time
Hi Liz — There is a print icon that leads to a print template at the bottom of each recipe, where it says “DO MORE:” You can also click CTRL or ⌘ + P from any recipe post and it will take you to a streamlined print template. You can email me through the Contact form on the site: https://smittenkitchen.com/contact/
I missed your newsletter today. I hope you and your family are doing well, Deb.
Thanks, Teresa. I think I emailed you but just to note, I send out the newsletters on Tuesdays when Monday is a holiday here.
Thank you very much, Deb. Your post is so inspirational.
Several years ago I was sitting in my office and a friend of mine came running in breathless and said you won’t believe this. You love to cook, you love looking at gorgeous pictures of food and I found the perfect website for you. She then showed me your pictures on line and I swooned. I have been watching your recipes and pictures ever since. It was like a gift that she gave me. I have made many of your recipes, all wonderful, and your videos are fabulous. I had to write you and let you have become you are a part of my day that makes me smile.
Thank you for sharing your love of food and your fabulous recipes.
Your latest newsletter I’d de ja vous. It is dated January 27, 2021.
Yes, just a typo! It’s for this week.
Love your list of favorites. I’m trying to decide on an immersion blender. Do you have a favorite? Breville?
My niece, who is a big foodie, told me about this site. We had two meals she saw on Smitten Kitchen that were yummy.
Just a thank you for reinstating the name under the archives recipes for easier reference. I asked last week and it was so quick! Is there a way to quickly navigate back to your website from this substack version of your newsletter?
I also want to say that are my main go-to online and the only food blog/newsletter I regularly read… except for David Lebovitz, who is also an excellent writer. But your recipes are the only ones I actually use more often than any unless you just dont have what im looking for. And my place to try stuff for the adventure of it. If you ever get so really sick of cooking that youd like to write about something else besides food, I would read it ! I know it would be good.
I was brought to your site from a link, on another cooking newsletter. I would love, to subscribe to yours. Thank you.
Hi, I have signed up a few times for the newsletter but never receive it. It isn’t in my spam/junk folder. Any idea how to fix this?
You signed up for the Substack one? I changed services a few months ago so if you’re only signed up on Mailchimp, it’s definitely not going out there anymore.
I can hardly wait. I have your book and I hosted my friends with three recipes from it. Very nice!
Help! I subscribe to your newsletter and swear that I saw a write up of your trip to Scotland. I meant to save it to read when I had more time, but cannot find it. How can I access the most recent newsletter? Or did I see it on your instagram — I looked there again but also can’t find anything.
Ling time reader. Circa 2010 or earlier.
I stumbled on your blog by accident and I am so glad I did. Your recipes are amazing and I love the hits and tips you give. Thank you for making me a better cook!
I have been looking for recipes with such a variety of veggies and just different and pretty much what I have in my pantry already. So, thanks for that. I made the tomato and zucchini and other ingredients, gallant. Amazing. We ate the whole thing. Great flavors. This is going to be great time with your sight. Thanks again
so very concerned that newsletters have stopped; I sincerely hope that all is well with Deb and the entire Smitten family
Apologies — I just missed this past week! I’d held the newsletter for a book tour announcement later in the week and then I had to hold that because not everything had been set yet. I’ll try to squeeze in a newsletter this weekend or Tuesday.
I would like to subscribe to your newsletter.
Thank you. You can sign up right here: https://smittenkitchen.substack.com/welcome
how do I sign up for the newsletter?
I appreciate your article. I now have a better understanding of it, and I appreciate the article’s thoroughness. In the future, I’d like to read more of your writing.
Thank you for signing me up for your newsletter
I just got an email from Substack, titled :”Recommendations from your Substacks.” I thought Smitten Kitchen did not sell our email addresses. Why are they allowed to address us directly?
I am not sure why you received that but I neither collect nor sell email addresses. This sounds like a marketing email from the newsletter service but I will get more information as to why this is happening.
Hi Jan — I followed up with Substack about this. Would you mind forwarding me the email you received that you should not have? firstname.lastname@example.org It will help them figure out how it got to you.
Thank you for your response. I appreciate your attention to this matter. Unfortunately I deleted the email. If I get one again I will forward it to you.
no comment, just signing up for newsletter!
My daughter introduced me to you and your blog a few years ago when I asked where she got the recipes for the best Thanksgiving dinner I’d ever et. And not a minute too soon, because I was soon overseas, living in Amsterdam and loving it, but a little homesick when the holidays rolled around with that stranger in a strange land feeling. I love your unmanicured take on life and cookery: not perpetually polished and perfect, sharing the oopses and whoopsies like a friend who let themselves in and with whom you’re whipping up something to enjoy together with maybe a few substitutions cuz that’s what you had. Thanks for being my imaginary friend.
Also kudos on collecting for Ukraine.
Watch What a Way to Go, with Shirley MacLaine;)
All the best!
Just got your latest out of the library and I’m having a hard time returning it! Lol. Keepers for sure!
I am unable to access your freezer article. I can’t even find ‘burritos to freeze’ using the search function. What has changed? I’m a long-time subscriber, now very frustrated.
Ibs & hypoglycemia here.
Have to eat about every 2 hours but cannot eat brassicas, soy, processed meat, garlic, onions, cinnamon, cooked tomatoes, any brown breads, chocolate, caffeine & alcohol. Dried beans are a bit of a problem.
Does anyone have recipes for a meal? I’d be truly grateful.
I am joining the party late you might say! I just learned about you this morning on the radio. So what do you do when something sparks your interest now a days! Go google it. What a wonderful find. I look forward to trying some of the recipes and finding one of your cook books. I love all the pictures. I am a school teacher so meal planning doesn’t get much thought, however check out your website has made my mouth water! I wish I was closer to Burnaby BC next Friday when you will be at the book store.
I so enjoyed remotely watching your visit to Book Passage yesterday. Now I have a voice in my head to accompany your written words!
You spoke of the tomato paste dilemma. I make my own but this works with the canned product, too. Get a small ice-cube tray (preferably silicon) with roughly 2-tablespoon chambers and spoon the paste into it, filling a chamber before starting the next, and plop it in the freezer. Remove the frozen paste, put the cubes in a zip bag, and store the bag in the freezer. The cubes keep for at least a year. Even if you need less than 2 tablespoons of paste, you’re only wasting a small amount instead of a nearly full can.
Please sign me up for your newsletter. The recipes look great!
Firstly – I love your cookbooks and your blog! I have never had a disaster until today! UGH! I made the blondie chipwich recipe from your new cookbook and baked them longer than the 15 minutes suggested in the recipe because they did not look done although it states bake until set but still soft. After I cooled them they seemed completely raw and very buttery and fell apart while removing from the pan. I just can’t figure out where I went wrong… I use a scale to measure all ingredients.
Just checking . . . signed up for the SK newsletter at the end of December — and have only received two newsletters on 1/2 and 1/9 of this month. Got any suggestions on how to continue to receive them? Thanks, Ann
I just made the sour cream and flaky cheddar biscuits (Smitten Kitchen Keepers), they are horrifyingly delicious! :-)
I’m wondering if you have an option on the site to log in and save favourite recipes?
Thank you for this amazing recipe, I am always waiting for this news.
I have your book “Smitten Kitchen,” and the instructions on page 187-188 on Tomato-glazed Meatloaves isn’t clear to me.
Do I pulverize the breadcrumbs with the vegetables ? In the next section, it tells me to add vegetables only to large skillet. Plse clarify; I am confused.
OMG I just discovered you! My kitchen will never be the same! THANK YOU!!!! It’s so heart-warming to connect with food-passionate souls!
I got the Smitten Kitchen Keepers for Christmas – what a great gift!!
I finally made the chocolate chip cookies with salted walnut brittle this morning, and OMG they are fabulous!!
question though- any suggestions for a nut free brittle? I have several family members with nut allergies. I know they would love these if I could find a way to make them nut free.
Perhaps with pepitas or sunflower seeds? Glad you’re enjoying the book!
One of the things my husband and I like to do is cook together. Life is so busy we don’t get to spend a lot of time together except to cook together. Also, he helps me clean!