Comments on: Frequently Asked Questions

By: deb

deb — Thu, 14 Dec 2023 15:26:38 +0000

In reply to Katie. There are two approaches: 1. Of course, cut all recipes down in half or quarters. It's helful to know that half a 9x13-inch pan is roughly the same as an 8-inch square; half of that might fit in the bottom of a loaf pan or toaster tray. 2. Or you can make whole amounts and get great at freezing individual portions. Once a lasagna, for example is cool, you can cut it into portions and wrap them well and have your meals all ready. Soup or a stew might go in quart bags with the air pressed out.

By: Katie

Katie — Thu, 14 Dec 2023 10:00:07 +0000

Hello! I have read allll the FAQs and the recipe index and so I am hoping I have not missed something obvious somewhere. I was wondering if you had advice/recipes/tools for eating your food as a solo person. I’d love to try desserts, for example, but only need 1-2 servings. It would be amazing if there was a category for this in the index, or perhaps an advice page for how to cut recipes down to a single or double serving. If the answer is “do all the maths yourself, Katie!” then I will humbly take it, but I wanted to check. Thanks for all your work, and your thorough recipe index in particular. :)

By: JP

JP — Sat, 21 Oct 2023 01:59:37 +0000

Will you please add a function to save favorite recipes? I currently have to save them to Pinterest but would prefer just to come to your site and find them.
Thanks for considering this. I know I not alone in hoping for this to happen.

By: Bill Povitz

Bill Povitz — Sun, 26 Feb 2023 15:22:15 +0000

Do many of the recipes include non kosher mixtures or ingredients?

By: Susan Newmeyer

Susan Newmeyer — Fri, 02 Dec 2022 03:12:31 +0000

I just bought Smitten Kitchen Keepers on Amazon. Pages 31-46 are upside down and backwards. You may want to check with your publisher. I’m not sure if all copies have that issue or if I’m the lucky one.

By: Sal Lombardo

Sal Lombardo — Wed, 05 Oct 2022 04:10:41 +0000

Hi! My wife is a super fan of all your recipes and teachings and I’m a super fan of eating it all! She really wants a signed copy of your new book Smitten Kitchen Keepers. Is it possible to purchase a signed copy? Thank you!

By: deb

deb — Tue, 12 Jul 2022 18:11:32 +0000

In reply to Beki. Thank you. I do not, but I have written a few cookbooks. The next one will be out in November. :) Details here.

By: Beki

Beki — Mon, 11 Jul 2022 02:54:05 +0000

You pour so much time and energy into this blog and I love it, do you have a patreon account or something so I can buy you a coffee or something?

By: deb

deb — Wed, 08 Dec 2021 15:50:23 +0000

In reply to dakpiyon.

I’d say 90% of them will easily double in a 9×13 pan. Sometimes it’s a little thicker but I don’t think anyone minds. [You didn’t ask, but I gravitate towards 8×8 pans because they hold the same volume as 9-inch round, and just over half that of 9×13. I try to pick a few ‘logical’ pan sizes and stick to them for all recipes here, so the recipes will have the best chance of being useful to the largest number of people.]

By: deb

deb — Wed, 08 Dec 2021 15:43:06 +0000

In reply to Emma. Thank you! So, since you asked, there are a few ways you can support Smitten Kitchen: * Keep coming here and finding our new favorite thing to cook. When you do, tell all of your friends where to find the recipe. * You can, if you’re so inclined, buy my cookbooks — for yourself or for cooking-inclined friends. I’ve written two and have a third coming out in 2022. * Consider turning off your ad blocker on SK, if you use one. I don’t do sponsored content or don’t accept free things for mentions. I earn money through ads, books sales, speaking gigs, and freelancing. And I’ve always had far, far fewer ad spaces on my site than most because I wanted you, the reader, to know you were the most important thing, and weren’t just a vessel for ad income generation. * Subscribe to the Weekly Digest, which rounds up a few good things I've read, what's new that week, and each week has seasonal menu-planning theme. * Subscribe to my YouTube channel and watch the videos, if that's your thing; it really helps. * Follow Smitten Kitchen socials -- Instagram, Twitter, Facebook, or hey, even TikTok because SK is very "cool" (okay, literally nobody believes this)