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Let It Be Sunday, 141!

Let It Be Sunday, 141!

Hello my friends! 

These aren’t easy days, are they?  When I’m paying attention, it feels like chaos in the world.  When I’m not paying attention (aka, when I’m Watching Real Housewives of New Jersey) I feel guilty that I’m not paying attention.  Here’s what I do know from the paying attention part of my week.  We need one another and right now that means donating any extra dollars we can to our friends in Puerto Rico and Northern California.

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9 Great New Cookbooks for Fall 2017

9 Great New Cookbooks for Fall 2017

Y’all!  It’s that very exciting time of year when we get to add new cookbooks to our stacks.  I don’t say this lightly.  Lord knows I have stacks on stacks.  If cookbook were Louboutins (why would they be, though) I’d have a closet like Lisa Vanderpump.  Instead I have stacks on stacks of cookbooks on shelves and tables and buffets and desks.  I’m working on a library and there are more still I’m adding to my collection.

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chocolate olive oil cake + more book tour!

Two weeks from today, my second cookbook, Smitten Kitchen Every Day: Triumphant & Unfussy New Favorites will be leaving warehouses* to reach bookstores or perhaps your front door (if you’ve preordered the book) and I cannot believe it’s so close now. Last month, I shared the trailer for the book and told you all about the book tour that begins the day the book comes out and I promised additional cities would be added. Today is the day! The book tour page — see it in full right here, or click on the image below — now includes Minneapolis, Atlanta, Montreal, Kansas City, Denver, Boulder, Tulsa, Maplewood NJ and an additional book signing in New York City, in addition to the events already planned in Boston, Toronto, Chicago, Philadelphia, Washington DC, Dallas, Austin, Houston, Vancouver, Seattle, Portland, San Francisco, Santa Cruz, and Los Angeles.

The book launch will be right here in New York City two weeks from tonight at Barnes & Noble Union Square. Amanda Hesser of Food52, New York Times, and James Beard Award-winning fame and I will chat, and a book signing will follow. Prepare to spot all sorts of Smitten Kitchen Family Members, eager to share stories about what a terrible cook I was as a kid.

Will you come say hi? I hope you do. I hope we get to hang out.

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Nice Partay Idea by The Pioneer Woman

Here’s a good thing to throw together for a cocktail party, get together, bash, gathering, soirée…or night in front of the TV watching old movies! It can be as easy or complicated as you have time for, and you can use as fancy or un-fancy a platter (or board) as you’d like! This is my […]

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Fried Apples



Fried apples have been a staple on southern tables for ages, and although they're not winning any beauty contests, they more than make up for that with their buttery-brown sugar flavor. I grew up eating fried apples as a side dish to other savory foods - pork dishes, especially - but they were also served as dessert and alongside buttermilk biscuits for breakfast.
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Let It Be Sunday, 140!

Let It Be Sunday, 140!

Hello friends!

I’m writing this to you on Saturday morning, anticipating Hurricane Nate to move over and through us this evening into tomorrow.  If New Orleans has taught me anything it’s that everything will be fine, or everything will go sideways.  You just never know… so I’ve brought out my emergency kit and camping stove, emergency candles and lanterns, and I’ve pre-ground my coffee for the next few days in case the power goes out because priorities.

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quick pasta and chickpeas

Pasta e ceci (pasta and chickpeas) is one of Rome’s most iconic dishes, the only dish so essential that it shows up on both Tuesdays and Fridays on the informal meal calendar.* And while there are no two matching ways to make it (a fine excuse to spend as many weeks in Rome as it takes to try them all, if you ask me), the rough guiding recipe principles are fairly consistent: a sautéed base of garlic, sometimes onion, celery and carrot too, and seasonings to which chickpeas, water or chickpea cooking broth, and pasta are added. Some are a more brothy like soup, some blend some chickpeas for a thicker base, some more herby with rosemary or sage, some are light and others are heavy on tomatoes. And then then came Victoria Granof’s version that took the internet by storm over the last couple years as word of it trickled out from her Chickpeas cookbook (which goes so far beyond hummus in ways that only a Le Cordon Bleu-trained chef and famous food stylist would think of) in the lovely Short Stack single ingredient cookbook series.

what you'll needwhat you'll need

I bet you think this means it will be complicated. It is, in fact, the opposite. Granof’s version has 5 ingredients, I bet every single one is in your pantry right now, and takes 20 minutes, which is why there’s no making it just once. We all need more 20-minute dinner magic in our lives, so it’s not surprising that it’s already made the web rounds from Food52 to Dinner: A Love Story.

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A Story of How to Make Brown Sugar From Scratch

A Story of How to Make Brown Sugar From Scratch

Sometimes… and tell me if you can relate to this, I feel like I literally do not know how to be a person in the world.  I hate to use the world literally hyperbolically but I think the word might actually have a place here.  Save for my lungs that breathe and heart that beats thankfully on their own, I feel like I do not know how to be a thinking feeling person at times like these..

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Let It Be Sunday, 139!

Let It Be Sunday, 139!

Hello friends!  Welcome to another Sunday.  Good grief we’ve earned it.  

I hope this finds you happy and well, with a few minutes to click open some links to read today and through the week.  This marks the 139th installment of Let It Be Sunday posts!  While they’re my favorite to write, I’m thinking I’ll only keep a few editions up at a time… meaning that I’m going to go back and archive all of the past installments.

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Classic Apple Cobbler


We're enjoying cooler weather here in the southeast, so I'm eager to take the pugs outside and let them play in the crisp air - but first! First I'd like to share this Classic Apple Cobbler, which is so season appropriate and easy to make, it could be a good recipe to cozy up to this weekend. It's great at any time of year but I crave its warm spices in cooler months. It's so well-loved there's never a scrap left behind!
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