Home / Cooking & Food / the smitten kitchen series on food network

the smitten kitchen series on food network


Have you ever wanted to go behind the scenes here at the Smitten Kitchen? Like, really behind the scenes, watching me cook, listening to me chatter about how the recipe came about and grimacing at my terrible knife skills? Phew, I was hoping you would say no because I’m excruciatingly awkward in person and also on camera and since we all agree, you can just come back in a day or two and we’ll proceed with a new recipe like we always do. Right?


Well, if you’re still here, you might be the kind of person who likes today’s kind of crazy news which is that the Food Network has launched a Smitten Kitchen digital series and you can watch the first episode right here:

Here’s the direct link: http://www.foodnetwork.com/videos/spaghetti-carbonara-pie-0260654.html

In this first episode, I am making a wildly inauthentic and only somewhat apologetic spaghetti carbonara pie in the style of this pecorino and black pepper springform-bound one. This one uses crispy pancetta, is heavier on the yolks, just like real carbonara, and then broccoli rabe too, not at all like the real stuff. It’s crunchy and rich and salty and cheesy and because it has greens in it, basically a salad. We inhaled it.

You can make it too; on the recipe is on the Food Network website.*

Read more »

Click Here For Original Source Of The Article

Ads by WOW Trk

About Bob Lucas-Clark

Bob Lucas-Clark

I have transitioned from a successful corporate marketing career to starting a successful online business. My focus is helping people start their own online businesses. At the same time I am thrilled to have my own blog about one of my true passions: Cooking, Food & Wine. Enjoy my blog and thank you for stopping by.

Check Also

sweet potato tacos

One of the places I love to lurk on the internet is on boards and groups where people discuss their menu plans for the week. I am so sorry you thought I was going to say something more exciting here. I mean, of all the place to lurk on the internet, Deb. I am truly a bore — possibly to everyone but people who love to cook.

peeled, then cubed
tossed with oil and dry spices

But these posts! Forget the blogs, forget the cookbooks — just kidding, please do not do either — this is how people really eat, or aspire to at the ambitious start of their week, and I can’t help but take mental notes. One of the things that comes up frequently is something called a “sweet potato taco,” and it got stuck in my head because we like sweet potatoes, we like tacos… Maybe I should try my hand at them! I envisioned cubes of sweet potatoes roasted with so much spice, it almost forms a crust, and then something with black beans, and a bright, acidic finish to cut through the carb-starch-carbiness of it. The first time I made it, I threw them together and, because this is the year 2018, tossed a picture of our dinner onto Instagram Stories* and it turns out, a lot of people wanted the recipe. I promised to write it up good and proper one day, “one day” in Deb-ese is 5 weeks minimum, and that brings us up to today.

Read more »

Leave a Reply

Your email address will not be published. Required fields are marked *