Deb Perelman

Smitten Kitchen’s Deb Perelman on how to make a week of meals you actually want to eat.

When 5:15 p.m. hits and there’s still no plan, Deb Perelman harnesses the power of her Instant Pot.

In search of an alternative to the mac and cheese her kids insist on, Deb Perelman finds inspiration in an iconic Italian dish.

This recipe will make more ragù than you need, but the leftovers can be repurposed as a quick topper for pasta on another night. Nothing beats the convenience of a bag of spinach, but any green will work here. Try mustard greens, kale, or collard greens.

Women who lack the time or inclination to bake at home and who bring packaged cookies (gasp!) are seen as stomping on a Great American Tradition.

Trust me, I know it’s a drag.

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 e

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 e

As the creator of the hugely popular blog Smitten Kitchen, Deb Perelman specializes in homey recipes that practically beg to be cooked. Here she shares some of her favorite fall meals and the stories behind them.June can keep its grill-outs and Popsicles, and December its cookies and eggnog—­October…

I always swore I wouldn’t be one of those parents who tried to sneak vegetables into their kids’ favorite foods. I raised an eyebrow at the likes of squash

Rarely a week goes by that we don’t make some sort of roasted vegetable flatbread. So as not to cause undue suspicion from our very literal 3-year-old, we call