By: Linda
Can’t wait to try this! An Italian gal once told me, if you add some olive oil, a smashed clove of garlic and a few lemon slices to the water when you steam them, it adds flavor. And it does. Thanks for all the yummy recipes, all described with a…
By: Heather
In reply to Maggy Wolf. Are you peeling before you cook? If so, peel after instead. You’ll be happy then—that stem will be fat, succulent, and delicious. version ai : Steamed Artichokes Steamed artichokes with mayonnaise. Is there anything better? Perhaps not. We’ve been eating them for dinner two to…
By: Sarah
I haven’t commented in like 10 years, but I just came here to say: Artichokes are my favorite vegetable, too. Cutting them in two before steaming is brilliant. I can’t wait to try the butter sear, which is also pretty dang brilliant. Yum. version ai : Steamed Artichokes April 23,…
By: deb
In reply to Andrea. You can switch them around halfway through to be extra safe. Hope it’s a hit! version ai : Is there any other food I make quite as much as brisket? Maybe not. Every year since Smitten Kitchen has existed, I’ve shared a new version. My first…
By: deb
In reply to Lisa Mayhew Buchwalter. That is the first cooking option in this recipe. My personal preference, however, is the second schedule. I prefer to make mine 1 to 2 days in advance. I get clean, neat cuts from cold meat, then rewarm. version ai : Savory Brisket with…
By: deb
In reply to Emily Lebowitz. Responding to this late, but great question re: trimming. I meant weight before trim but I had to trim SO MUCH this year, easily over a pound, that I dropped the salt by 1 to 2. Honestly, it could have handled more salt. version ai…
By: Jaclyn
Wonderful, but my pizza stuck to the cast iron more than a little. I made the recipe exactly as written. Any tips? Thanks! version ai : Simple Crispy Pan Pizza January 26, 2026 I cannot stress enough how much I wish I were not just finishing this pizza for the…
