Food | Smitten Kitchen

salted caramel pretzel blondies

My son went to sleep-away camp two weeks for the first time this summer and it was terrible. Oh, I don’t mean for him. I got the full, joyful report...

black pepper tofu and eggplant

I spotted black pepper tofu on Ottolenghi’s Instagram last week, a fine place to gush over food. The recipe is from Plenty, an excellent cookbook that I happen to have,...

ultimate zucchini bread

I have a few complaints about zucchini bread and I bet you cannot wait to hear them. I bet you were thinking “I was hoping to hear more complaining today...

zucchini quesadillas

Sure, it’s only been one month since I wrote “I don’t find summer squash naturally loveable. Its flavor is not robust—fairly watery when fresh, slippery when cooked, and even when...

frozen watermelon mojitos

There is no time like a heat wave to unlearn everything you thought you knew about watermelon. I don’t need to tell you that a slice of fresh watermelon cold...

corn salad with chile and lime

For July 4th, we hosted a dozen people (no, we don’t have space for this but why learn now) and I prepared six racks of ribs, a double batch of...