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The Smitten Kitchen Cookbook

Recent Reviews

Cheddar Swirl Breakfast Buns reviewed by amarie8

5th August 2015

We love these buns. The onion in them mellows and sweetens and is so good. I now usually make them 50% wholewheat. No changes necessary, although a bit of finely chopped ham is still on my to-add list...
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Whole-Wheat Raspberry Ricotta Scones reviewed by amarie8

5th August 2015

I found the dough super wet and a bit difficult to work with (I used defrosted frozen raspberries), but they baked up beautifully. I tend to shy away from scones because they're often too dry, but these were perfect. My picky sister likes them too so...
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Plum Poppy Seed Muffins reviewed by kfranzetta

18th July 2015

I made these early one morning when we had nothing to eat for breakfast and everything to make these muffins. I used Cup4Cup gluten-free flour in place of the all purpose flour and buckwheat flour in place of the whole wheat flour. I also used pluots...
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Sugar Snap Salad with Miso Dressing reviewed by Queezle_Sister

19th April 2015

This recipe's dressing is to die for - salty umami flavor - we love it equally on sandwiches and this salad. The salad has one blanch the sugar snap peas, though I think you could easily skip this step. The dressing would be good on any robust salad,...
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