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Our Favorite Deb Perelman Recipes

Like chicken thighs with jammy leeks and “the best" marble Bundt cake.
skillet with chicken thighs nestled in a bed of rice with salsa verde drizzled over the top
Photo by Laura Murray, Food Styling by Susie Theodorou

Deb Perelman is a person of many talents—she’s a serious home cook, photographer, and blogger behind the famed Smitten Kitchen. Around since 2006, this successful blog shares so many approachable, unfussy recipes. Perelman is also a New York Times bestselling author. She’s written three cookbooks, including Smitten Kitchen Keepers, The Smitten Kitchen Cookbook, and Smitten Kitchen Every Day. As a self-taught cook, Perelman’s recipes are reliable and comforting, ones you’ll turn to again and again.

Fortunately, Epicurious has an archive of these delights. For a deeply cozy dinner, make this one-pot wonder: Crispy chicken thighs are nestled into jammy leeks and rice, and topped with a briny salsa verde. Or try this quick Sichuan-inspired stir-fry made with blistered asparagus and crispy pork. A side of chili crisp is a requirement. If you need a fantastic sweet, Perelman’s got you covered. Make this summery Strawberry-Granola Crisp or whimsical swirled cake—as one reader reports, the latter is “the best” marble Bundt they’ve ever tried. Explore more of Perelman’s recipes below.

  • asparagus stir fried with pork plated next to bowls of white rice and chili crisp
    Photo by Laura Murray, Food Styling by Rebecca Jurkevich
    1/13

    Pork and Asparagus Stir-Fry

    Here’s a Sichuan-inspired stir-fry of snappy, blistered asparagus and crispy pork. Can’t find asparagus? Green beans or snap peas work just as well. (One thing that’s non-negotiable: a side of chile crisp.)

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  • Bowl of pasta with corn kernels and parmesan cheese
    Photo by Alex Lau, Food Styling by Sue Li
    2/13

    Corn Cacio e Pepe

    Turn the iconic cacio e pepe pasta into something a little more kid-friendly by tossing in fresh corn to add a pop of sweetness to every cheesy, peppery bite.

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  • A pie dish of baked strawberries in syrupy juices topped with an almondoat granola topping beside a dessert bowl filled...
    Photo by Alex Lau, Food Styling by Susie Theodorou
    7/13

    Strawberry-Granola Crisp

    The oat topping channels granola with olive oil, almonds, and maple syrup, while the filling is barely sweetened, instead taking advantage of in-season berries.

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  • A single serving hummus bowl.
    Photo by Chelsie Craig, Food Styling by Frances Boswell
    8/13

    Hummus with Spiced Summer Squash and Lamb

    Herby cumin-spiced lamb and squash over a bed of creamy hummus makes for a delicious and simple dinner. Serve it with lots of toasted pita for scooping everything up.

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  • An openface sandwich topped with melted browned cheese beside a simple salad of mixed greens on a purple ceramic plate.
    Photo by Chelsie Craig, Food Styling by Alison Attenborough
    9/13

    Spinach and Artichoke Melts

    Your favorite creamy dip—but in a form you (and your kids) can happily eat for dinner. Serve with a salad of bitter greens and a bright vinaigrette.

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  • Hot water blueberry pancake cobbler being served from a baking dish.
    Photo by Joseph De Leo, Food Styling by Kaitlin Wayne
    10/13

    Blueberry Pancake Cobbler

    Pancake batter replaces the classic cake-like topping in this breakfast-friendly blueberry cobbler.

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  • Photo of a strata baked in a castiron pan with one serving dished out.
    Photo by Alex Lau, Food Styling by Molly Baz
    11/13

    Cheesy Kale and Mushroom Strata

    How do you get anyone (really, anyone) to eat kale and mushrooms? Layer them with toasted bread cubes and cover with Gruyère and Parmesan.

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  • Saucy meat and beans in a saute pan with a serving spoon on counter beside the pan is a teal plate with a piece of...
    Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Sue Li
    12/13

    Weeknight Beans on Toast

    This recipe makes more saucy, sausage-laced beans than you need, but the leftovers can be repurposed as a quick topper for pasta on another night. If you don’t have spinach, any greens from your fridge will work.

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