Every September, I take to my soapbox for my self-assigned duty — a blend of urgency and annoyance — to remind everyone that summer isn’t quite finished. I implore us to hold off on the decorative gourds and pumpkin spice for just a little while longer. It’s a slippery slope from “hooray, scarves!” and “look at that perfect rainbow of a tree!” to a protracted winter where I forget what warmth feels like and urge us not to wish it away. Or perhaps I grapple with change? It’s tough to say!
These cabbage and halloumi skewers, much like myself, bridge both seasons: they feature a heartier, warming vegetable with flavors that still evoke mild weather suitable for outdoor dining. If you’ve never grilled cabbage before, you’re in for a delightful surprise. Even the least impressive gas grill (like mine) imparts a bit of sweetness and smokiness to thick leaves, and — as shown in this charred salt and vinegar cabbage, this roasted cabbage with walnuts and parmesan, and this crispy cabbage and cauliflower salad — the more char, the better. Thin slices of salty halloumi are interspersed among the cabbage chunks, and they too are incredibly tasty when grilled. This cheese was actually made for grilling. Finally, we whip up a flavorful, herbaceous mixture with garlic, lemon, capers, and red pepper to brush over everything. My husband and I then devour it all in the kitchen, forgetting why we’d want anything else for dinner.
The Smitten Kitchen now has two newsletters! The Smitten Kitchen Digest, my long-running Monday newsletter, keeps you updated on all things SK: new recipes, announcements, enjoyable reads, and seasonal menu ideas. The Weekly Yap, my new Friday newsletter, focuses on off-the-menu topics and life beyond cooking, sharing what I’m up to, my interests, great meals out, books, travel, and more. You can sign up for both (free!) right here. If you’re already a subscriber to the Monday newsletter, you can add the Friday edition through your Substack settings > Subscriptions > The Smitten Kitchen Digest > Toggle Off-The-Menu to receive those emails.
Exciting news about the braiser! In the 18 months since we launched the Staub x Smitten Kitchen Braiser, nothing has brought me more joy than seeing how many of you are using it. It’s my ideal pan — the perfect size for weeknight meals, the right shape for sautéing, and just the right depth for baking, roasting, and braising. Your top request? More colors! And that's finally happening. The Staub x Smitten Kitchen Braiser is now exclusively available at Williams-Sonoma, and in addition to the original black, it’s offered in six new colors: Cranberry (bright red), Grenadine (deep red), Sage (light green), Basil (dark green), La Mer (dark blue-green), and Sapphire (dark blue). If you need ideas for what to cook in your braiser, start here!
Previously
6 months ago: Simplest Brisket with Braised Onions
1 year ago: Napa Cabbage Wedge with Miso Dressing
2 years ago: Simple Eggplant Parmesan
3 years ago: Eggplant Involtini
4 years ago: Baked Farro with Summer Vegetables
5 years ago: Shaved Fennel and Crushed Olive Salad and Corn Coconut Soup
6 years ago: Salted Caramel Pretzel Blondies
7 years ago: Foolproof Cacio e Pepe
8 years ago: Cheesecake Bars with All the Berries and Corn Chowder with Chile, Lime, and Cotija
9 years ago: Eggplant Parmesan Melts and Even More Perfect Blueberry Muffins
10 years ago: Angel Hair Pasta with Raw Tomato Sauce, Crispy Peach Cobbler, and Corn Chowder Salad
11 years ago: Strawberries and Cream with Graham Crumbles and Corn, Cheddar, and Scallion Strata
12 years ago: Almond-Crisped Peaches, Key Lime Popsicles, and Zucchini Parmesan Crisps
13 years ago: Mediterranean Baked Feta with Tomatoes, Leek, Chard, and Corn Flatbread and Vanilla Custards with Roasted Blueberries
14 years ago: Hazelnut Plum-Crumb Tart, Zucchini Fritters, and Naked Tomato Sauce
15 years ago: Eggplant Salad Toasts and Peach Shortbread
16 years ago: Grilled Eggplant and Olive Pizza and Peach Cupcakes with Brown Sugar Frosting
17 years ago: Slow-Roasted Tomatoes, Kefta and Zucchini Kebabs, and Dimply Plum Cake
18 years ago: Double Chocolate Torte and Spicy Soba Noodles with Shiitakes
19 years ago: Moules Frites and 44-Clove Garlic
Generous pieces of cabbage and halloumi are placed on skewers and grilled until they're nicely charred — sweet, smoky, salty — and delicious throughout, brushed with a memorable lemony garlic and herb oil.