Sometimes when you combine two beloved things into one new form, you wonder how you ever ate them separately. I find this to be true especially after developing the recipe for these coffee cake muffins. With a buttery, crumbly topping and a slightly sweet glaze, they are truly the best of both worlds.
Jacques Pépin is one of the pioneers in the food world who has helped teach America how to cook. He brought classic French dishes to life, often cooking besides other luminaries like Julia Child, deftly slicing and dicing away without even looking down at his hands while he chatted with his guests or talked to us through the camera.
I’ve always seen breakfast as just an excuse to eat potatoes. I’ll skip sweet offerings, like pancakes and waffles, and dive straight into the savory section of a restaurant menu, usually ordering a dish because it’s served with potatoes. If you’re a breakfast potato fiend like, these 10 dishes are sure to help start your morning right.
A pressure cooker isn’t the most intuitive kitchen tool, but once you have the basics down and get the hang of it, this appliance is a total game-changer. It drastically reduces cooking time for thick cuts of meat, beans, rice, and well, just about everything.
But before you jump into pressure cooking, and even if you already have, here are five important things to know.
This vegan weeknight meal combines everything you love about enchiladas — the savory filling, corn tortillas, and bright salsa — with the ease and comfort of a casserole. Instead of typical rolled enchiladas, we spread the warm kale-and-mushroom filling between layers of corn tortillas. Think of it like an enchilada lasagna.
As one does, I first spied a Twinkie Bundt on Pinterest a few weeks ago and immediately became consumed with making my own primarily because it’s spectacularly fun to say, and also call someone, maybe or maybe not as a compliment. [As you can infer, we really like to flex our maturity at the Smitten Kitchen.] The recipe turned out to hail from the talented food blogger and cookbook author Shauna Sever‘s book, Pure Vanilla, but as I am stubborn, I wanted to go in my own direction with it as I have a buttermilk bundt I’m rather fond of and a simple marshmallow frosting that we could use instead of the jarred marshmallow filling suggested.
If only things were this simple! My first step was to find a Twinkie, yes, the snack cake with a reputation for having an indefinite shelf life and I’ve decided that economists need to start something of a Twinkie Index, which measures how fancy your neighborhood has gotten and how hopeless your chances are of ever buying real estate by the presence or absence of this one-time snack aisle staple. I couldn’t find a one, i.e. we are doomed. I went to four bodegas, two drugstores (because in America you buy your candy at pharmacies!) and two grocery stores and found nada. I had to have one ported in from a different part of the city and did you know they contain beef tallow? I digress, I promise this isn’t going to be one of those sanctimonious rants about how gross packaged food is; this isn’t that kind of website and if eating a Twinkie once a decade makes you happy, so be it. This was more of a reminder that some labels are better not read.
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When I was flipping through chef Jacques Pépins’s newest cookbook, Heart & Soul in the Kitchen, this recipe immediately jumped out to me. I love crispy pork schnitzel, but using rice cakes as an alternative to bread crumbs or flour for the breading? I needed to try this immediately.
