Happy pre-Thanksgiving weekend, folks! Here's a look at our most popular posts from the past week, including our everyone-can-make-them recipe essentials for Thanksgiving, cooking tutorials for mashed potatoes, tarte tatin, and stuffing, and a tour of Deb Perelman's (aka Smitten Kitchen) tiny East Village kitchen!
15. How to Tell If Baking Soda Has Expired
14. 15 Rolls, Biscuits, and Quick Breads for the Thanksgiving Table
13. 5 Tips for Budget-Friendly Holiday Baking
12. How To Make a Classic Tarte Tatin
11. Preparing for the Holiday: 7 Dishes To Make Now and Freeze
10. How To Make the Best Mashed Potatoes
9. The Secrets of Bake Sale Best Sellers: Brownies, Cupcakes...
8. The Unexpected Secret to the Best Cinnamon Rolls Ever
7. How To Make Easy Thanksgiving Stuffing
6. 7 Tools You May Not Have That Will Make Thanksgiving Prep Easier
5. Maple Pecan Blondies with Maple Butter Glaze
4. 10 Bite-Sized Fall Breakfast Recipes
3. Cookie Dough Dip: Made With a Secret Ingredient Your Party Guests Won't Believe!
2. The Kitchn's Very Simple, Very Basic Recipe Essentials for Thanksgiving
1. Deb Perelman's Tiny Smitten Kitchen Rental
Previous Hot Posts: Vegetarian Main Courses, Potluck Party Dishes, 28 Meat Tips & Tutorials, and the Best Digital Cooking Magazine
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Sometimes two common ingredients or recipes are brought together in a delicious marriage and you wonder how it is you hadn't thought of it sooner. This was my exact reaction to Smitten Kitchen's crunchy, toasty, slightly sweet granola-crusted nuts.
If you follow Deb Perelman on her enormously popular blog, Smitten Kitchen, you are already familiar with one part of her East Village, NYC home kitchen very well. There is a 36-inch span of black speckled countertop where she preps, plates and shoots just about anything that ends up on the pages of the site. It's the same little nook, perched high above a busy avenue, blessed with perfect afternoon light, that serves as the set for most of the more than 300 photos in her new book, The Smitten Kitchen Cookbook.
In 2009, when she was pregnant with her son Jacob, she moved into this place. By then Smitten Kitchen was in full swing and I asked if when looking for her next home she sought one with a kitchen a little more fit for a person making a living from their adventures in cooking. She said the first thing she noticed was the eastern light coming through the large window at the end of the counter.
"I think it actually makes me a better cook," she says, working the chocolate chip brioche pretzel dough on the black countertop, "it forces you to reign in your far-fetched ideas." The genius of Deb's recipes are that they combine great ideas, while only using ingredients and equipment that the average cook has at their fingertips.
Familiar with the particular challenges of developing recipes for a cookbook in a home kitchen, I asked how she made it through. She turned me around one hundred eighty degrees. The living room serves as overflow: cookware rests on a pair of dining room chairs, and an old china cabinet holds all her flatware, cups and bowls. The kitchen truly is just about cooking. Setting the table and actually eating the food is a different subject entirely. And as for chronicling every single thing she cooks, there's even a special perch for her camera, just outside the kitchen door.
Even her son, Jacob, has a kitchen in the living room. "This is how we do it," she says. "And it works. Right now I wouldn't live anywhere else."
Our friend Deb Perelman, who runs the enormously adored cooking site Smitten Kitchen just published her first cookbook and I got to spend an afternoon in her kitchen making one of the recipes, an insanely decadent breakfast treat: think pretzel meets chocolate meets the most tender brioche dough you've ever laid teeth on. (Here's a peek into her kitchen!)
Related: Deb Perelman's Tiny Smitten Kitchen Rental
Q: Smitten Kitchen's chicken meatballs are one of my go-to party foods. For an upcoming election results party, I need to find a way to make them kosher any idea what I could use in a panade that's not milk? (I already omit the pancetta.)