Perelman is passionate that limited space need not limit culinary ambition. She regularly cooks for groups of up to 16 friends. "Go for one 'ta-da!' dish, one or two sides and bring in everything else. No one needs you to be a martyr." She advises going for one-pots, "big braises, roasts and stews. I'm a fan of something you can finish prepping in advance."The harvest chicken dish Perelman is making today wouldn't make the menu for 16, because it would involve scaling up to many pans, but it's a favourite dinner for three or four. She browns the chicken legs in a cast-iron frying pan before adding rosemary, grapes and olives, then placing the pan in the oven. The boat is filled with the smell of toasting rosemary. One pan, a chopping board and a knife – so far, the washing-up count is pleasingly minimal. "You need to be more organised in a small kitchen," she says.
Perelman points out that cooking delicious food in a small space is not unusual: "In a restaurant, every cook has a tiny station and they put out hundreds of meals a night." But what she has done – building a worldwide following and a full-time job out of her love for creating inventive comfort food dishes in a 42 sq ft space – is impressive. Smitten Kitchen strikes a natural balance between glamorous she lives in Manhattan and accessible . No wonder it's one of the world's biggest food blogs.We love Deb Perelman's hugely It comes down to brand management
popular blog Smitten Kitchen and my personal copy of The Smitten Kitchen Cookbook has food stains on the pages which we all know is the sign of a truly good tome. She shared her favorite fall meals with us in the October issue of dash, our monthly food publication, and she's going to answer reader questions during a Facebook chat this Thursday, October 10, at 12:30 p.m. ET.
Join us on dash's FB page to ask her about any tips or tricks regarding her recipes, how she copes with cooking for a toddler, and her strategy for handling what she calls "the 5-o'clock dinner panic." Of course, if you've made some of her dishes, be sure to let her know!It's a new day for the former Pasha spot on Broadway, which has been completely transformed into Taps Social House & Kitchen. Softly opening today, the new spot offers an abundance of beers on tap, but that's not all. Lest you confuse Taps with a cut-and-dried sports bar, keep in mind the "kitchen" in the name: former Leopold's chef Mike Lamina is handling the menu, and this is a spot for elevated pub food, alongside an expansive draft selection.