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Posted by deb

https://smittenkitchen.com/2025/07/focaccia-with-zucchini-and-potatoes/

https://smittenkitchen.com/?p=88870

I didn’t mean to get so carried away making focaccia over the last few months, but don’t I always say that? As if I forget how easily I get consumed with a very specific idea for what a recipe should be and cannot let it go, even when it’s past time to move on. As if it was someone else who made blueberry muffins 25 times one summer until she found what she was looking for. Thus, perhaps I shouldn’t be surprised but I still am: I’ve made an obscene amount of focaccia this spring and summer trying to find the recipe I’ll want to use forever. Here are five things I learned along the way:

https://smittenkitchen.com/2025/07/focaccia-with-zucchini-and-potatoes/

https://smittenkitchen.com/?p=88870

smittenkitchen_feed

Posted by deb

https://smittenkitchen.com/2025/07/burrata-with-crushed-cherries-and-pistachios/

https://smittenkitchen.com/?p=88755

Last summer, a friend came to a barbecue and said, “We had soccer and then a birthday party and I had no time to make anything but I brought this” and started unloading items from a grocery bag. There were no clean cooking utensils so she and I proceeded to use our hands to break open balls of burrata and spread them on a plate, smash open cherries and pit them, sprinkling them over, crushed pistachios with the bottom of a pot, and finished the whole platter with olive oil, lots of sea salt, black pepper, and fresh mint we picked from sprigs. We lined the plate with rounds of storebought crostini, I snapped a picture and later when I shared it, dozens of you messaged me to demand a recipe or tutorial.

https://smittenkitchen.com/2025/07/burrata-with-crushed-cherries-and-pistachios/

https://smittenkitchen.com/?p=88755