By: Amanda Anderson
Deb, I need you to know that I’ve made this so many times this summer and I’m obsessed with everything about it. I brought it to two dinner parties and people simply could not get enough of it, and obviously, neither could I. I did one version with arugula on…
By: Anna
This is so darn good! Wow! version ai : I am unable to retrieve the content from the provided URL, as the article "Burrata with Crushed Cherries and Pistachios" dated 2025/07 has not been published yet on Smitten Kitchen and currently results in a "Page not found" error. Therefore, I…
By: Dawna Eastman-Gallo
Really love this idea-wondering if it would work with rehydrated craisins for a Thanksgiving appetizer. Also wondering about rosemary over mint… version ai : Burrata With Crushed Cherries and Pistachios July 11, 2023 by Deb Perelman Categories: cherries, cheeseboards, desserts, no-cook, pistachios, quick blitz, summer Is this a dessert? A…
By: SherryinChicago
Would love to find a way to make this for the cherry fans in the family as part of an appetizer spread on Christmas Eve, it is a well loved summer dish. Thoughts on using defrosted frozen cherries or should I just leave it as a summer dish. version ai…
By: deb
In reply to SherryinChicago. I think this would be best as a summer dish. To crush cherries, you really want juicy/crisp/flavorful ones and defrosted cherries are usually mushy. Fine for baked goods but not idea for raw. version ai :
By: MB
Has anyone made this and subbed out the carrots for parsnips? Making for Thanksgiving and my SIL is bringing a carrot side dish so want to change up the veggies. Or can just omit them, but assuming that the carrots bring something to the sauce I don’t want to entirely…
By: Heather in Toronto
“Best brisket ever!” Dad in Toronto Mom’s 50-year-old recipe has been officially dethroned. Another SK winner. We’re going to try adding more veggies (parsnips, butternut squash, sweet potatoes) to the roast next time around. version ai : Oops! That page can’t be found. It looks like nothing was found at…
By: Lesley Sargent
My brisket in the packaging is labeled, soaked and salted. I’m wondering if I still need to salt it as your recipe recommends? version ai : I am unable to retrieve the content from the provided URL because the article https://smittenkitchen.com/2025/04/simplest-brisket-with-braised-onions/ does not appear to exist yet, as it is…
