Deb Perelman

1 month ago | ellegourmet.ca | Deb Perelman

Buttery, tender and just the right amount of sweet, Deb Perleman’s easy oat and date shortbread cookies are a delightful twist on a classic. Infused with a hint of orange zest and a touch of vanilla, they strike the perfect balance between rustic and refined. The dough comes together effortlessly and can be made ahead, making this recipe ideal for everything from afternoon tea to late-night snack.

1 month ago | penguinrandomhouselibrary.com | Jennifer Rubins |Tommy Orange |Gregory Pardlo |Deb Perelman

A novel Read by Arian Moayed “Iranian American actor Arian Moayed presents a multifaceted performance of poet Akbar’s lyrical debut novel. The book follows young Iranian American poet Cyrus Shams, who seeks meaning by immersing himself in the study of martyrs. Moayed seamlessly embodies the ebb and flow of Cyrus’s moods—questioning, sorrowful, earnest, and gently humorous—as he grapples with mental illness, addiction, identity, and the legacy of the past.”—Library Journal A Novel Read by...

1 month ago | parade.com | Deb Perelman

If you’ve never used canned beans, you’ve missed out on a real lifesaver and time saver. You can throw them in a pot of chili, add quick protein to a dish or just season them and eat ‘em plainly. The beauty of canned beans is that once you rinse off all the liquid, they’re pretty much a blank slate to doctor them how you see fit. To elevate canned beans into some of the tastiest ones of your life, the seasoned food blogger Deb Perelman of Smitten Kitchen created a genius recipe called pizza beans.

1 month ago | libraryjournal.com | Deb Perelman

. Nov. 2024. 4:09 hrs. ISBN 9798217067039. $28.50. COOKING COPY ISBN Author, podcaster, and blogger Perelman continues to delight home cooks with this new audio companion to Smitten Kitchen Keepers, a cookbook detailing her favorite everyday recipes. The audio companion is fittingly billed as a “Kitchen Counter Conversation,” and this is exactly what it feels like.

2 months ago | thejc.com | Deb Perelman |Maunika Gowardhan |Victoria Prever |Jake Cohen

I want these to be the last blueberry muffins you ever make because I culled everything I had ever eaten, read, or loved about muffins and squashed them into 9 overfilled cups. These, like most muffins, are best on the first day. But we’ve found—through extensive “research”—that if you heat them split open under a grill on day two with a pat of salted butter, they are so good that you’re going to forever hope for more blueberry-muffin leftovers.