Big news! In the 18 months since we launched the Staub x Smitten Kitchen Braiser, nothing has made me happier than seeing how many of you are cooking in it. It remains my forever, perfect pan — just the right size for weeknights, the right shape for sautéing, and the right depth for baking, roasting, and braising. Your number one request? More colors! And it’s finally happening.
The Staub x Smitten Kitchen Braiser is now sold exclusively through @williamssonoma , which means that in addition to the original black, it comes in six! new! colors!
Cranberry (bright red)
Grenadine (deep red)
Sage (light green)
Basil (dark green)
La Mer (dark blue-green)
Sapphire (dark blue)
✩ Find the rainbow of Staub x Smitten Kitchen Braisers at the link in my profile or comment “braiser” and I’ll DM the link to you.
/YRxrZq
If you’ve never smooshed warm feta on crostini and spooned grilled asparagus and charred red onion tossed in chimichurri sauce over it, just to warn you: you’ll never want to stop.
→ Grilled Feta with Asparagus Chimichurri on smittenkitchen.com or linked in profile.
→ Comment “send recipe” and I’ll DM it to you
/2024/05/grilled-feta-with-asparagus-chimichurri/
Shh, don’t tell the other pancakes, but these are my strawberry season favorite. Crisp edges, plush, ungritty centers, just-tangy-enough bits of berries and they keep fantastically in a warm oven as long as you need them to.
→ Strawberry Cornmeal Griddle Cakes on smittenkitchen.com or linked in profile.
→ Comment “send recipe” and I’ll DM it to you
/2015/06/strawberry-cornmeal-griddle-cakes/
SIDECAR A strong (from cognac), bright (from lemon), and slightly sweet (from orange liqueur) cocktail that’s like the French cousin of a margarita with a little sugar-sparkled rim to take us into the weekend. Cheers!
→ Sidecar on smittenkitchen.com or linked in profile.
→ Comment “send recipe” and I’ll DM it to you
/2026/04/sidecar/
I’ve been making these cold sesame noodles since college and will never not crave them. The sauce is perfect every time, and I like to heap the bowls with matchsticks of everything from carrots to cucumber, peppers, and tofu for a fuller meal.
→ Peanut Sesame Noodles on smittenkitchen.com or linked in profile.
→ Comment “send recipe” and I’ll DM it to you
/2008/04/peanut-sesame-noodles/
This salad is a forever site (and Deb lunch) favorite, just lightly crushed chickpeas with minced red onion, parsley, lemon juice and zest, enriched with olive oil. It’s great straight from the bowl but possibly even better on a slice of toast atop a layer of tahini dressing. (Instructions for all of the above and then some more ideas in the recipe.)
→ Smashed Chickpea Salad on smittenkitchen.com or linked in profile.
→ Comment “send recipe” and I’ll DM it to you
/2009/01/smashed-chickpea-salad/
Asparagus, the easy way: Perfectly cooked, crisp-tender, bright green asparagus doused in olive oil, lemon juice, crunchy salt, pepper flakes, and swooped through mayo (but you can use any dressing you like) is my favorite way to accidentally inhale a pound of spears. I make this nonstop all asparagus season.
→ Snacky Asparagus on smittenkitchen.com or linked in profile.
→ Comment “send recipe” and I’ll DM it to you
/2022/04/snacky-asparagus/
It was sooo much fun having Deb Perelman of @smittenkitchen join me in my kitchen in Paris to make Chocolate-Olive Oil Spread with me.
It’s one of my favorite recipes from my new book, The Great Book of Chocolate, and super fun and easy to make…whether Deb is in the kitchen with you, or not - but it is more fun with her😊😅🍫
Watch the full video in my newsletter post, which is linked in my profile @davidlebovitz !
•••
Filming🎥by @irenewongi & editing✂️by @michaelsellers_nyc 🎬
Mother’s Day brunch, the Smitten Kitchen way. 🍓 Deb Perelman of @smittenkitchen joins @belle_english to make Vanilla Buttermilk & Raspberry French Toast in her @staub_usa braiser — with plenty of kitchen wisdom from Deb along the way. Find the recipe and shop the braiser at the link in bio.
Crispy corn tortillas smothered in a tomato-chile sauce, layered with cheese and beans, and topped with perfectly-cooked eggs (I’ll tell you my trick) makes the brunch casserole of my dreams.
→ Chilaquiles Breakfast Casserole on smittenkitchen.com or linked in profile.
→ Comment “send recipe” and I’ll DM it to you
/2018/05/chilaquiles-brunch-casserole/
New! Swirly tie-dye cheesecake bars that taste like the best of everything: creamy lemon cheesecake, tart raspberries, and a buttery graham crust — or a berry and cheese danish formatted as a picnic/potluck/party-ready bar.
→ Raspberry Swirl Cheesecake Bars on smittenkitchen.com or linked in profile.
→ Comment “send recipe” and I’ll DM it to you
/2026/05/raspberry-swirl-cheesecake-bars/
This galette uses the simplest techniques (a quick dough, salted asparagus) and most impactful flavors (lemon, sharp cheese, and heat), to taste like a bright, flavorful nest of spring, so good for brunch, lunch, and picnics.
→ Spring Asparagus Galette on smittenkitchen.com or linked in profile.
→ Comment “send recipe” and I’ll DM it to you
/2021/04/spring-asparagus-galette//
