I just received the Cuisinart Immersion Blender (with the whisk and chopper attachments). I’m smitten, but I’ve now got a kitchen with blender, food processor, KitchenAid, hand-held beaters, and whisks 'aplenty....

recognize a lot of them: The Pioneer Woman, SmittenKitchen, Chez Pim, Serious Eats, Orangette, Chocolate and Zucchini, Becks & Posh. I’ll have fun checking them out!

Help! I’m in charge of making a dessert for Yom Kippor break fast but I’m going to be busy tomorrow evening and therefore need to make it ahead tonight! I found a fantastic looking apple cake on Smitten Kitchen, but...

Smitten Kitchen recently had a recipe posted for spaghetti squash. I haven’t tried it but her recipes are usually great.

try googling peter reinhardt’s recipe for bagels. smitten kitchen made them 2x.

look at the “jacked up banana bread” at smitten kitchen's blog. i haven’t tried it but there are plenty of comments there.

Check these out, they are among those I check regularly: Bitten – mark bittman’s NYtimes blog SmittenKitchen Orangette Dorie Greenspan Michael Ruhlman The Wednesday Chef David Lebovitz Chocolate & Zucchini

http://smittenkitchen.com/2009/09/snickerdoodles/ Blogher, Smitten Kitchen nails the snickerdoodle. Step by step photos ta boot!

can find it on Smitten Kitchen (she’s the one who inspired me to buy the book in the first place).

This stout cake is delicious, but it’s big. And I’d skip the ganache (too much chocolate) and opt for whiskey whipped cream: http://www.epicurious.com/recipes/food/views/Chocolate-Stout-Cake-107105 Smitten Kitchen also...

I made the following red velvet cake from smitten kitchen a few weeks ago: http://smittenkitchen.com/2007/09/red-velvet-cake/ as reviewed by amateurgourmet http://www.amateurgourmet.com/2007/12/how_to_bribe_yo.html It received rave...

I followed the recipe instructions with the minmal amount of flour, and made smitten kitchen's pie shell. All scrummy. I daydream about eating a whole one for myself.

I made that last month (it was VERY much worth it) but you’ve reminded me of Smitten Kitchen Deb’s mushroom bourguignon. I printed that out ages ago and now would be the perfect time!...

I think Smitten Kitchen (smittenkitchen.com) just had a post on using Crisco for donuts and gives the reasoning for why it’s better to use a solid fat— I think she said the fat hardens after cooking so not as much...

I made this recipe and LOVED it— it was just like the PB I remember from Italy. But when I was looking again for the recipe today (I’d printed it from a website and couldn’t find it again) I found Smitten...