The Fooder

Daily FoodSy Mock

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 […]

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sausage and potato roast with arugula

I realize that if you want to toss some sausages and vegetables on a sheet pan on a weekday night and roast them to crispy, self-seasoned blister, there are innumerable ways to do it. I’ve fiddled around with this broccoli and chunks of sausage; I’d intended to try a version with cherry tomatoes and garlicky […]

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bakery-style butter cookies + the new book is here!

Today my second cookbook, five years in the making, Smitten Kitchen Every Day: Triumphant & Unfussy New Favorites, at last leaves my noisy, messy kitchen and, perhaps, makes its way into yours. I am, as ever, a nervous wreck. I hope you love it. I hope you find a new favorite recipe (or 5) in […]

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endive salad with toasted breadcrumbs and walnuts

In the magazine, the dressing mixture of crumbs, nuts, cheese and vinaigrette is hidden below the leaves, like a surprise-inside salad. I show it this way in my photos but you can also toss the whole thing together in a bowl for more traditional salad serving, or, if making it for a party, keep the […]

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dutch apple pie

Although most recipes I found had fairly common proportions, there were things that were inconsistent: some used self-rising flour, or added baking powder, but most did not. Some used only cinnamon (and a full tablespoon of it) to spice the filling, a few, but not many, others used several “apple pie spices” including ground ginger, […]

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