Smitten Kitchen Every Day: Triumphant & Unfussy New Favorites by Deb PerelmanSmitten Kitchen Every Day: Triumphant & Unfussy New Favorites by Deb Perelman

Smitten Kitchen Every Day: Triumphant & Unfussy New Favorites

byDeb Perelman

Hardcover | October 24, 2017

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about

Deb Perelman, award-winning blogger and New York Times best-selling author of The Smitten Kitchen Cookbook, understands that a happy discovery in the kitchen has the ability to completely change the course of your day. Whether we’re cooking for ourselves, for a date night in, for a Sunday supper with friends, or for family on a busy weeknight, we all want recipes that are unfussy to make with triumphant results.

Deb thinks that cooking should be an escape from drudgery. Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites presents more than one hundred impossible-to-resist recipes—almost all of them brand-new, plus a few favorites from her website—that will make you want to stop what you’re doing right now and cook. These are real recipes for real people—people with busy lives who don’t want to sacrifice flavor or quality to eat meals they’re really excited about.

You’ll want to put these recipes in your Forever Files: Sticky Toffee Waffles (sticky toffee pudding you can eat for breakfast), Everything Drop Biscuits with Cream Cheese, and Magical Two-Ingredient Oat Brittle (a happy accident). There’s a (hopelessly, unapologetically inauthentic) Kale Caesar with Broken Eggs and Crushed Croutons, a Mango Apple Ceviche with Sunflower Seeds, and a Grandma-Style Chicken Noodle Soup that fixes everything. You can make Leek, Feta, and Greens Spiral Pie, crunchy Brussels and Three Cheese Pasta Bake that tastes better with brussels sprouts than without, Beefsteak Skirt Steak Salad, and Bacony Baked Pintos with the Works (as in, giant bowls of beans that you can dip into like nachos).

And, of course, no meal is complete without cake (and cookies and pies and puddings): Chocolate Peanut Butter Icebox Cake (the icebox cake to end all icebox cakes), Pretzel Linzers with Salted Caramel, Strawberry Cloud Cookies, Bake Sale Winning-est Gooey Oat Bars, as well as the ultimate Party Cake Builder—four one-bowl cakes for all occasions with mix-and-match frostings (bonus: less time spent doing dishes means everybody wins).

Written with Deb’s trademark humor and gorgeously illustrated with her own photographs, Smitten Kitchen Every Day is filled with what are sure to be your new favorite things to cook.
DEB PERELMAN is a self-taught home cook and photographer; and the creator of the award-winning blog, SmittenKitchen.com. She lives in New York City with her husband and their children. The author lives in New York City.
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Title:Smitten Kitchen Every Day: Triumphant & Unfussy New FavoritesFormat:HardcoverDimensions:352 pages, 9.4 × 8.3 × 1.3 inPublished:October 24, 2017Publisher:Appetite by Random HouseLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0449016714

ISBN - 13:9780449016718

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Reviews

Rated 5 out of 5 by from great! so many amazing recipes that were pretty easy to follow!
Date published: 2018-07-31
Rated 3 out of 5 by from Good cookbook, not as good as her first I love the blog, and purchased the first cookbook at a book signing event, and was eager to acquire this one as well. I still use it, there just aren't as many recipes in it that I return to regularly as other cookbooks.
Date published: 2018-06-19
Rated 3 out of 5 by from Just okay Didn't like this one as much as the first. A little too many steps for my liking. Some new ideas but not worth the whole book.
Date published: 2018-04-04
Rated 5 out of 5 by from Delish! I love Deb Perelman's last cookbook and her blog, so my expectations for this cookbook were high. But those expectations were met! Lots of great recipes, mostly straightforward
Date published: 2018-03-20
Rated 5 out of 5 by from excellent xmas gift I love these recipes, as it inspires me to do extra for my family
Date published: 2018-03-16
Rated 2 out of 5 by from Not really "everyday" recipes I've been reading and cooking from Deb's blogs for years, going back to probably 2007. I have her first cookbook and enjoyed the recipes in it. I expected this book to have recipes that were realistic for a family with two small kids to pull off, as Deb now has a family of four. She pegs the book as "recipes for real people with busy lives". I haven't found it to be that way. Cabbage risotto, fried green plantains, cucumber yogurt gazpacho.... Not titles that scream kid-friendly to me. I've owned the book for since October and it's now March, and I've only been bothered to make two of her recipes. The first, One-Pan Farro with Tomatoes, is actually from her blog and I've been making it for years anyhow. The other, Quick Sausage, Kale, and Crouton Saute, was a bit of a flop. The croutons got all soggy after adding all the other ingredients, and the amount of kale was pretty slim for me to consider it a well-balanced meal. Overall, I'm disappointed in the book and will continue to simply make recipes from her blog. The only highlight is Deb's characteristic writing style and humour, so reading the recipe headers is enjoyable.
Date published: 2018-03-16
Rated 4 out of 5 by from Good recipes Most recipes are pretty straightforward and tasty. Her blog also has lots of good ideas
Date published: 2018-03-03
Rated 4 out of 5 by from My fave Classic and comfort, I really love the combination. The recipes are easy to follow and delicious.
Date published: 2018-02-08
Rated 4 out of 5 by from Tasty Pretty good recipes, easy to follow and easy to find ingredients
Date published: 2018-02-05
Rated 4 out of 5 by from nice great easy recipes to follow and cook!
Date published: 2018-01-22
Rated 3 out of 5 by from Okay Liked some recipes. Others not so much.
Date published: 2018-01-17
Rated 4 out of 5 by from Nice! Some great recipes in this book #plumreview
Date published: 2018-01-11
Rated 4 out of 5 by from great book great book for any cooks, you'll love all the recipes :D
Date published: 2018-01-09
Rated 4 out of 5 by from Fresh Ideas I love Smitten Kitchen's blog online. She's one of my go to sites for recipes and they always come out great. This book won't let you down. Great fresh ideas to serve. Love the photos. #plumreviews.
Date published: 2018-01-04
Rated 3 out of 5 by from Like it Good book to learn cooking
Date published: 2018-01-01
Rated 3 out of 5 by from Great book Loads of easy recipes simple ingredients
Date published: 2017-11-17
Rated 4 out of 5 by from Great reipes! I love the smitten kitchen and all the cooking ideas I get from there.
Date published: 2017-11-17
Rated 2 out of 5 by from not so much I felt more that I was being lectured on how I do certain things then on helping me do things.
Date published: 2017-11-14
Rated 5 out of 5 by from LOVE this book - and all books by Deb! Deb is always a good bet for delicious, unfussy, but exactly what I’m craving but can also feed my family with and not feel any sacrifice! On top of the book being beautifully photographed, it’s the stories along with the recipes in her signature voice that draw you in and assuage any hesitation - maybe pizza beans weren’t exactly what I expected to find, but soon enough they were on the table and I can now feed beans to my daughter with no guff! Thank you Deb for another reliable book, full of your Deb-ness :-) I've so far made the Perfect Blueberry Muffins, Cacio e Pepe Potatoes Anne (3 times) and the Caramelized Pears Baked Oatmeal - all exactly as promised and this is easily a book I can wander through, dream through and open to nearly any page and be inspired - and know that it will be a winning dish without fail. Deb's Smitten Kitchen recipes are my go to on my days - need a frosting recipe? SK. The best granola ever? SK. A perfectly idyllic idea of how to use up summer tomatoes? SK. Fab book - highly recommended!
Date published: 2017-11-11
Rated 5 out of 5 by from I was waiting for this! Just received this in the mail, after pre-ordering it a month ago. Another great collection of recipes that always work out and taste delicious!
Date published: 2017-10-27
Rated 4 out of 5 by from Great recipes and lots of new ideas for meal planning.
Date published: 2017-10-26
Rated 3 out of 5 by from Like the Title The title of this cookbook caught my attention.
Date published: 2017-10-06
Rated 5 out of 5 by from interesting book, added to collection interesting book, added to collection
Date published: 2017-10-06

Read from the Book

against drudgery(or, hooray for breakfast, dinner, and cake)One of the delights of life is eating with friends; second to that is talking about eating. And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends. People who like to cook like to talk about food. Plain old cooks (as opposed to geniuses in fancy restaurants) tend to be friendly. After all, without one cook giving another cook a tip or two, human life might have died out a long time ago. —laurie colwin, Home CookingWe home cooks have never gathered in force to speak out in defense of home cooking. So the image of cookery as drudgery lives on. —marion cunningham, Lost RecipesThis isn’t the cookbook I had expected to write.When The Smitten Kitchen Cookbook headed to the printer in 2012, we were a family of three. Our two-year-old was eating table food, but in a dabbling way. Mostly, I cooked the food that I was excited to eat and little about having a kid changed how I went about it. In the years since, we’ve added another delicious little human to our family and while most people will tell you that going from 0 kids to 1 is the big adjustment, in the kitchen, the shift from 1 to 2 was more dramatic. All of a sudden, it wasn’t just us plus an extra half-portion stripped of offending chile peppers or with some couscous on the side to bait a suspicious toddler to the table. Quickly, half our family (ahem, the noisier half) needed square meals at predictable times and I, well . . . ​I began to understand why not everyone jumps with joy when it’s time to make dinner. On any given night, most of us have countless really excellent reasons not to cook—be it picky kids, spouses, or roommates, or the extinction of a 9-to-5 workday that might actually get you home in time to assemble dinner for yourself, your friends, or your family. Even the people who are ostensibly cheering for you to cook can do more harm than good, be they restaurant chefs who forget you may not have a line of prep cooks at your disposal, recipe writers who alienate the budget-conscious by insisting on the “best” olive oil, or home-cooking advocates who tell you the very best thing you can do for your health/your children’s IQ/the economy/environment/nothing short of this earth (oh, the pressure!) is cook dinner every night—people who have clearly not spent a lot of time in the chaos of most households at Hangry O’Clock. (Roughly, 30 minutes after pizza would have been there already, at least around here.) I began to wonder if it was time to write about the realities and practicalities of cooking. You know:•How to Keep the Joy in Cooking•42-ish Minute Meals (But You’ll Have to Rush)•Things to Make with Broccoli and/or Sweet Potatoes, the Only Vegetables Everyone Agrees on This Week•Just Kidding, the Baby Ate Blueberries for Dinner AgainThere was only one problem: I didn’t want to write this book at all. And so I did not. I continued sharing new recipes a couple times a week on my website, Smitten Kitchen. I launched a newsletter. I worked with people to usher the technology behind my site into its second decade of web life. I started working with the Food Network on a digital series. I spent a lot of time around the table with friends and family and couldn’t help but notice that what was regularly taking place—telling stories, workshopping silly armchair philosophies, cracking up over the baby’s antics—barely resembled the compromised, plodding hypotheses I’d set out about cooking when life gets busier.What I have always loved about cooking is the way a happy discovery—a new way to meatball, a four-ingredient farro that has caused more than 800 comment section exclamation points, cookies that look like clouds and taste like pink lemonade, crunchy spaghetti with crispy eggs, a birthday cake you can make from scratch in just over an hour (yes really) or maybe even four of them—has the power to completely change the course of a day. I like the way that when you make something new and awesome the first thing you want to do is tell another friend about it so they can make it, too. I like the way following a recipe to the letter can feel like handing the reins over after a long day of having to make all the decisions, but also that pulling off a good meal when you least expected is the fastest way to feel triumphant, even if your day left you short of opportunities to. I like the way that when you sublimate your wanderlust in a dish—a cacio e pepe addiction picked up in Rome or a Thai salad with crispy shallots, lime, and fish sauce—it becomes a gateway, or an escape hatch, to so much more than dinner. I like the way that when you cook at home, you don’t actually have to compromise a thing; you get to make exactly what you want, exactly the way you want it, and then you get to invite all your favorite people over to pass the dish around. I like the way a great meal makes grouchy people ungrouchy or a thankless day filled with thankless stuff into a hilarious one. And I like the way the prospect of a fudgy one-bowl chocolate cake with a raft of chocolate frosting one hour from now might make us cancel our other plans. And the thing is, people—that is, you, the people who have come along for all or part of Smitten Kitchen’s decade-plus story—had been trying to tell me this the whole time. The stories in the comments and in my inbox are as much about the cooking as they are about the life around it—the delight from the surprise of a good meal, the person who thought they hated broccoli or Brussels sprouts finding that with the right preparation, they adore both, or finding, on a morning you think there’s no reason to cook, a new pancake recipe that you’re too curious not to make. This doesn’t mean that these dishes aren’t practical, that they cannot fit into a busy life, that they cannot accommodate picky eaters and grocery stores with limited imagination, it simply means that they don’t do that before—they don’t prioritize that over—making food that we are really, really excited to eat.This book is how—forgive me—I got my groove back.These recipes don’t just fit into our lives, they make us happy. Happiness is great big bowls of beans that we dip into like nachos.It’s my kids’ beloved roasted sweet potatoes given the dry-rub barbecue treatment, slaw and all.It’s the famous chopped liver you get in a windowless basement restaurant on Christie Street that’s like a Bar Mitzvah that never ends (in a good way).It’s a crunchy three-cheese pasta bake that tastes better with Brussels sprouts (yes, Brussels sprouts) than without. It’s giant white beans cooked to the tune of baked ziti, bronzed melty lid and all. It’s the hopelessly unapologetically inauthentic kale Caesar we make almost every week of the year.It’s the English-muffin meets-Jewish-deli-rye-bread recipe I promised to a library full of people a book tour ago.It’s a modern matzo ball soup and the beef bulgogi tacos I fell in love with at the Jersey shore.It’s a whole-grain bread for people who don’t like to knead or time things, a bread that works on your schedule and not vice versa.And such a great big noisy fuss over cake (and cookies and pies and Popsicles).The jam-filled, sprinkle-rolled butter cookies I made at the bakery where I worked in high school.The gooey oat and chocolate cookie bars that will win bake sales. The strawberry tart that the stray friend we picked up at a party sixteen years tago coached me through over Skype from Germany.The chocolate icebox cake to end all icebox cakes, with peanut butter too.The crumb cake with impeccable priorities—that is, more crumbs than cake—and a very familiar name.A sticky toffee pudding, but breakfast-style.The blueberry muffins I made fifty ways before finding my forever formula.And an accidental two-ingredient granola.So while this isn’t the cookbook I expected to write, I like the one that’s emerged much more—a celebration of breakfast, dinner, cake, and everything in between, and maybe a bit of resistance, too: against the idea that cooking must be an obstacle to overcome or and that the food we most want to eat cannot also be practical. This book is all of my new favorite things to cook, and I hope you’ll find a few worthy of your Repeat Forever files, too.deli rye english muffinsyield: 12 miniature (21/4-inch) or 8 standard-sized (31/2-to-33/4-inch) muffinsMy favorite thing about this recipe is where it started, which, specifically, was in front of a library full of people in St. Louis while I was on a book tour. Someone asked me how I came up with recipes, and I’m sorry if it disappoints you to learn this, but I’ve never been good on my feet and was as fumbling and inarticulate as ever: “Uh, sometimes they just come to me? Or I’ll just get an idea when I’m on the crosstown bus and . . .” It was pretty bad, but since there was no one to rescue me, I just blathered along. “. . . ​Like, this morning, I was thinking how cool it would be if you could make an English muffin that tasted like rye bread, because they’re my two favorite kinds of toast to go with eggs,” and someone said, “You should! Now you can start your second book!”So, as fated—eh, 2.5 years and one kid later—I began here. I learned a few things along the way. English-muffin recipes are divided into two camps: those that require pastry rings to hold the batter in shape, and those that use a thicker dough but allow you to free-form them. The first category make for great nooks and crannies, but are unquestionably a pest to maneuver. The second category have some nooks and a few crannies but don’t require any specialty-store purchases. To get the results of the peskier method without the hassle, I found you had to use a softer dough.And then, once you’ve made English muffins that taste like a good deli rye bread, what do you do with them? Toasting them with sweet butter is always my first choice. They’re also excellent with a heap of scrambled eggs or a crispy fried one, maybe with a little hash underneath. And they’re good for any kind of sandwich you’d normally put on rye.21/4 teaspoons (from a 7-gram or 1/4-ounce packet) active dry yeast1/4 cup (60 ml) lukewarm water3/4 cup (175 ml) milk or buttermilk2 tablespoons (30 grams) unsalted butter, plus more for bowl1 tablespoon (15 grams) granulated sugar2/3 cup (80 grams) dark rye flour11/3 cups (175 grams) all-purpose or bread flour, plus more for surface11/2 teaspoons coarse or kosher salt2 teaspoons (5 grams) whole or ground caraway seedsOil, for greasing bowl and coating skilletCornmeal, polenta, or semolina, for sprinklingCombine the yeast and water in the bowl of a stand mixer fitted with a dough hook. Let rest 5 minutes; the yeast should dissolve and look slightly foamy. Gently warm the buttermilk, butter, and sugar to lukewarm (not hot), and add it to the yeast mixture, followed by the flours, salt, and caraway. Use the dough hook to combine until a shaggy, uneven dough forms; then let the hook knead it down on the lowest speed for 5 minutes, until the dough is stretchy and cohesive. Butter or oil a large bowl (or do as I do and remove the dough long enough to oil the mixing bowl, then return the dough to it), and let it proof at room temperature, covered with a dishcloth or plastic, for 1 hour. (That’s it!)Lightly spray a large baking sheet with oil, then generously sprinkle it with cornmeal. Lightly flour your counter, turn the dough out onto it, flour the top, and gently deflate it with your hands. Divide the dough into pieces; twelve pieces for minis, eight for standard muffins. Roll them gently into balls, and place on the cornmealed baking sheet, pressing gently to flatten them into discs (about 3/4‑inch diameter). Spray the tops lightly with oil, and sprinkle them with cornmeal, too. Cover loosely, and proof at room temperature for 30 minutes more or up to 3 days in the fridge. If chilled, let them warm up for 30 minutes at room temperature before cooking.Heat oven to 250 degrees.Let a cast-iron skillet warm over the lowest heat for 5 to 7 minutes, then lightly coat the inside with neutral cooking oil for insurance against sticking, but not enough that the muffins will fry. Dust off the excess cornmeal from the muffins. Let the bottom of each muffin brown slowly and very gently in pan, about 5 minutes. (If yours are taking longer, you can bump the heat to medium-low.) Flip them, and cook for another 4 to 5 minutes. You can flip back and forth again if needed.Shake the excess cornmeal off the baking sheet, and transfer pan-toasted muffins to oven. Bake for 20 to 25 minutes until sides are firm to the touch. Cool to almost room temperature, then fork-split.

Editorial Reviews

“This is the kind of book you could easily cook out of for a month straight without tiring of it. You could also simply sit down and read it cover-to-cover, thanks to Perelman’s honest, funny, and at times charmingly self-deprecating personal anecdotes that introduce each recipe. Where Perelman really shines is in coaxing big flavors out of minimal ingredients. The irresistible sauce for her miso-maple baby back ribs, for instance, contains just three ingredients and is dead-simple to put together. As with her first book, she shot all the photos herself in her own home kitchen, further adding to that sense of aspirational approachability. And really, that’s the Smitten Kitchen magic: recipes that are ingeniously creative but so accessible that they leave you thinking, ‘Why the hell didn’t I think of that?’” —Eater   “No one delivers recipes inspired by equal parts curiosity and appetite quite like Smitten Kitchen’s Deb Perelman, and in this follow-up to her wildly popular The Smitten Kitchen Cookbook, she celebrates the ‘unfussy but triumphant’ recipes that make her . . . really excited to cook and eat. Try getting through the book without flagging the Jam-Bellied Scones, Bacony Baked Pintos with the Works, and Lemon Meringue Pie Smash, and we’ll be amazed.” —Epicurious   “Perelman leads by example to show that cooking for your family doesn’t have to be stressful or agonizing, especially when it includes jam-filled scones, sheet pan meals and sandwiches that boldly declare themselves dinner.” —Tasting Table   “A joyous cookbook, filled with delectable, creative possibilities for every meal. . . . Perelman’s latest is packed with tempting, well-written recipes that promise delicious meals for the whole family.” —Publishers Weekly (starred review)   “Perelman manages to improve upon her wonderful first cookbook, The Smitten Kitchen Cookbook, in her second. . . . These recipes are meant to minimize home cooks’ strife and maximize the enjoyment they can share with appreciative others. . . . This is one to enjoy cover to cover.” —Booklist (starred review)“Whether you’re seeking an indulgent, impromptu breakfast, a speedy dinner culled from pantry staples and canned goods, or a bake sale best seller, you’ll find something to love.” —Library Journal (starred review)“This is the book that every cook needs in their kitchen.” --David Lebovitz, author of The Sweet Life in Paris“Approachable recipes with great flavor.” - -Bonnie Stern, National Post“You’ll be smitten, indeed.” --Amanda Hesser, co-founder and CEO of Food52.com and author of The Essential New York Times Cookbook“If I had to pick up just one book for a sophisticated new cook, it’d be this.” --Chris Nuttall-Smith, The Globe and Mail“Deb Perelman didn’t set out to become a famous cook, a professional photographer, or the author of an award-winning blog, but she is all of these things now.” –NPR