Stephanie says

Smitten Kitchen Keepers  new cookbook by Deb Perelman I've followed Smitten Kitchen for at least fifteen years and I love this new cookbook.  I bought it as a Christmas present to myself. So far I've made:  Pea feta and mint fritters: Peanut butter oat and jam bars; Skillet white bean "caesar'; Winter squash soup; Swiss chard enchiladas.   Each of these recipes was delicious.  I look forward to trying more recipes! I love beans in any form.  The  following recipe: Skillet white bean "caesar", is so tasty. Serves 1 or 2 Ingredients Olive oil 1/2 cup panko breadcrumbs Kosher salt 2 garlic cloves 3 anchovy fillets 1 TBL drained capers Red-pepper flakes Grated zest and nice of 1/2 lemon One 15.5 ounce can white beans, (cannelloni, navy, etc.), drained and rinsed. I cooked up a pound of dried Great northern beans in the instant, for 35 minutes.  30 minutes would have sufficed - the beans were a tad mushy.) 1/4 tsp smooth Dijon mustard 1 TBL grated parm...

  A hearty loaf with a tight crumb and a hint of sweetness. Ingredients: 1 pkg yeast (2-1/4 tsp) 2-1/2 cup liquid (I use water) 1/2 cup brown sugar 1/2 cup molasses 1/2 cup butter 1 tsp salt 2 cups whole wheat flour 6 cups unbleached white flour - (save 6th cup to knead dough.) 1 cups raisins (optional) 1.  Dissolve yeast in small container with 1/2 cup water and a bit of the brown sugar.  Stir.  Let sit 10 minutes while you gather other ingredients.' 2.  In large bowl, add wheat flour and 5 cups white flour.  Stir in remaining brown sugar, molasses, butter and salt.  Add dissolved yeast.  Stir to mix. 3.  Pour out on counter.  Knead 10 minutes, adding sprinkles of flour as necessary.  Pour some olive oil into original mixing bowl.  Place kneaded dough in bowl.  Rub oil over top.  Place a tea towel over dough.  Let rise until dough I doubled in size, around two hours if your kitchen is warm.   4.  Prepa...