A little background: Smitten Kitchen is approaching its 13th anniversary on the internet, and I’m hoping for all of our sakes that its 13th year is nothing like mine (some very bad bangs decisions and a whole lotta awkwardness). When I began this site, I knew how to cook very few things. What I did know was what I wanted from the things I was cooking and where the dishes I was auditioning either exceeded my expectations or fell very short. I logged it all here like a dutiful aughts-era blogger with no larger agenda for what it would become, because how could I have known? I never knew I’d still be at it 1200 recipes, two cookbooks, and two children of unparalleled cuteness (no bias here whatsoever) later, although still in a small kitchen because I’d missed the Buy Tech Stocks or Possibly Have Become A Banker memo, but this is not a complaint — not about this lot, not in this lifetime. I’ve learned how to cook hundreds of things over the years, and I’ve learned h...
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