![]() Meghan McCarron, special correspondent Everyday meatballs from Smitten Kitchen Deb Perelman/Smitten KitchenĮveryday meatballs: I’m pretty obsessed with meatballs (one year I made 53 different recipes for them as a cooking challenge), and I walked away from that experience thinking that this was the best classic meatball recipe I made. Cook up the beans Saturday, bake them up Sunday, and feast for the entire week on creamy, absurdly large beans covered in tomato and cheese. What could be more perfect? I first heard about the pizza beans when reporting on bean obsession, and now that I’ve made them I completely understand why the bean obsessives were, um, obsessed. Pizza beans / tomato and gigante bean bake: The headnote to this recipe calls it baked ziti where the ziti is replaced by giant beans. Enjoy with a glass of wine to feel fancy. This easy stovetop mac and cheese, when made with pecorino, and extra fresh black pepper, is a much easier facsimile. I started always keeping pecorino in my fridge - highly recommend - and had a period where I desperately wanted to eat cacio e pepe but couldn’t make it appropriately at home. Quick, essential stovetop mac and cheese: I heard about this recipe through Marian Bull’s Twitter and have been making it at least a couple times a month since. ![]() Marbled banana bread: This banana bread is decadent and perfect. I’m not a very confident (or consistent) cook, but it’s incredibly easy to make for how impressive it looks, and at this point, it’s possibly the only recipe I’ve completely memorized. Ratatouille’s ratatouille: This cartoon-inspired ratatouille has become my go-to showcase for summer vegetables. The key here is the combination of textures: gooey, salty cheese, charred veggies, and a crisp tortilla - how could you possibly go wrong with that combination? - Tanay Warerkar, Eater NY reporter All of the basic ingredients - cheddar cheese, tortillas, and cauliflower - can be found in your corner store, and it works just as well if you sub it with a different veggie. Patty Diez, project managerĬharred cauliflower quesadillas: This is probably one of my go-to recipes when I can’t possibly think of what to cook or am feeling too lazy to make anything else. It’s also largely made up of pantry staples. It’s quick and simple, yes, but also packs in spice, sweetness, some crunch, creaminess, and char if you do a little broiling (which you should). ![]() ![]() Roasted yams and chickpeas with yogurt: I make this easy-ass yam recipe once a week for lunch. Here, now, some of Eater staffers’ most-cooked Smitten Kitchen recipes. She’s widely renowned as one of the best in her field, with over a decade’s worth of “comfort food stepped up a bit” recipes, which have garnered her over 31,000 Twitter followers and over a million on Instagram - and just last week she announced a brand new cookbook in the works for Knopf. And sure, more and more of us fall prey to the siren call of sourdough starters every single day.īut one of the things we realized quickly is that almost everyone at Eater has a favorite Smitten Kitchen recipe, one created by OG recipe blogger Deb Perelman for her website and cookbooks under the same name. ![]() Sure, we can recognize quarantine queen Alison Roman’s shallot or cauliflower pastas, shiny blue Great Jones sheet pans, and a few specific brands of restaurant-level ceramics, even in a 10-second Instagram story - without tags. That means we’re cooking a whole lot more, in addition to ordering delivery and takeout from places we love - and we’re also talking about cooking more than ever before. These days, Eater editors are eating out less and less, due to widespread restrictions on dining in and mandates nationwide to stay at home. ![]()
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