This vegetarian curry uses chunks of creamy paneer in a fragrant butter-style curry sauce. It’s mild enough for the whole family to enjoy, but you can ...

Prepare the eggplant: Arrange eggplant slices on a large (half-sheet) baking pan in one layer. Sprinkle with about 2 teaspoons kosher salt and set aside for ...

Note: I’ve bumped up the amount of broth based on comments from people who found their rice undercooked.Prepare the chicken: Arrange chicken skin side up on ...

I did not intend to disappear for so long! In early October I was putting the finishing touches on a cake that manages to incorporate 2.5 pounds of ...

Brown your butter: In a medium saucepan or frying pan, melt butter over medium-high heat. It will melt, then foam, then turn clear golden and some toasted ...

A frequently asked question I get about *all of this* (waves hands in the general direction of the internet/air) is where I get my inspiration from. ...

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 ...

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 ...

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 ...

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 ...