Read Smitten Kitchen Keepers

Read Smitten Kitchen Keepers: New Classics for Your Forever …

Deb Perelman is the author of two best-selling cookbooks; one of the internet’s most successful food bloggers; the creator of a homegrown brand with more than a million Instagram followers; and the self-taught cook with the tiny kitchen who obsessively tests her recipes to make sure that no bowls are wasted and that the results are always worth the effort.

Here, in her third book, Smitten Kitchen Keepers: New Classics for Your Forever Files, Perelman gives us 100 recipes (including a few favorites from her site) that aim to make shopping easier, preparation more practical and enjoyable, and food more reliably delicious for the home cook.

Skimmed through this and bookmarked a ton of recipes. Some recipes seemed a little audacious or uniquely flavored to be a common meal (zucchini cornbread?) but plenty seemed reasonable to make. Lots of vegetarian dishes and baked treats, which I find Deb is especially good at. Will probably add to my collection.

Three dishes -- white beans, snow peas, and veggie salad in Heath dishes

I prepared three savory recipes:

Skillet white beans “Caesar”

  • made vegetarian (omitted anchovies) so was almost puttanesca-y
  • didn’t have breadcrumbs so served on toast
  • didn’t have zest (had already zested the lemon in my fridge 🍋🤷‍♀️)
  • fine, probably should have added more water

Snow peas with pecorino and walnuts

  • used Parmesan and sugar snap peas instead
  • very fresh tasting, decent

Sesame asparagus and carrot chop

  • best of the bunch, would def make again
  • made half batch as side for two people with leftovers

And a sweet recipe:

Spread of blueberry pancake cobbler with photo and recipe
Beautiful full page color photos 👍

I made this blueberry pancake cobbler and I’m torn: it was delicious, but a pain.

  • I used frozen blueberries which made it take an hour to bake (double the listed time)
  • I weighed the blueberries and it sure looked like more than two cups to me 👀 — a big flat of fresh berries I had from the grocery store wasn’t enough, you’d need three, maybe four standard packs
  • I don’t have a one quart baking dish so I picked the smallest dish I had and there wasn’t nearly enough batter to cover the top, so I had to make a second batch of the batter
  • On the plus side, the hot sugar crust trick worked great and I will def try that again

By Tracy Durnell

Writer and designer in the Seattle area. Freelance sustainability consultant. Reach me at She/her.

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