If you needed another reason to add to the list of why you’d probably never want to be cornered at a party with me, I should tell you I’m more than a normal level of fascinated by the intersection of tomatoes and cucumbers in salads around the world. And I want to talk about...
Last week, because we are edgy, rebellious and pretty much the dictionary definition of renegades, we broke the law. We decided we’d had enough of having an outdoor space and no fire-breathing apparatus to exercise our American-given right to burn food on in the summer months and brought home the tiniest, safest and most...
If you’ve been following Smitten Kitchen outside this url recently, you might have noticed that a terrible, dangerous thing has happened: I revisited the epic, consummate even, chocolate chip cookies from David Leite via The New York Times, mostly because I was tired of looking at the unpalatably blueberry-ish photo of them atop the...
Pasta salads get a bad rap but I find that the more I think of them as room temperature summer dishes and the less as mayo-slicked bowls of suspicion and dread, the more inviting they become, not only for cookouts and picnics, but (ahem) a gorgeous Tuesday night. ... Read the rest of charred...
Did you know drinking buttermilk is a thing? I wasn’t aware until a few years ago when I took a baking class and remarked to the teacher that buttermilk is pretty amazing in baked goods for something that smells so rancid and he told me that his mother drinks a glass of it warm...
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