For Foodies Alike

Smitten Kitchen.

Smitten Kitchen. Need I say any more? If you like food blogs and you log on to, then that’s it. You’re hooked.

Deb, the wonder woman behind the blog, describes the blog like this:
“Fearless cooking from a tiny kitchen in New York City”.

Smitten Kitchen presents you with an array of great recipes.  Smitten Kitchen is my inspiration. Whenever I don’t know what to cook or bake, I head straight to my computer, type and voilà I find something. I might alter it a bit, but that’s just the way I am (it might also be due to the fact what my cupboards/refrigerator present me with in terms of ingredients).
And it is always,  a l w a y s  lovely.

This is taken straight from the blog:

The Smitten Kitchen, in its latest physical incarnation is a 80 42 square foot (whimper) circa-1935 sort of half-galley kitchen with a 24 foot footprint, a single counter, tiny stove, checkered floor and a skylight on top a noisy window at the end to the avenue below.

What you’ll see here is: A lot of comfort foods stepped up a bit, things like bread and birthday cakes made entirely from scratch and tutorials on everything from how to poach an egg to how to make tart doughs that don’t shrink up on you, but also a favorite side dish (zucchini and almonds) that takes less than five minutes to make.

What I’m wary of is: Excessively fussy foods and/or pretentious ingredients. I don’t do truffle oil, Himalayan pink salt at $10 per quarter-ounce or single-origin chocolate that can only be found through Posh Nosh-approved purveyors. I think food should be accessible, and are certain that you don’t need any of these things to cook fantastically.

The Writer, Cook, Photographer and Occasional Dishwasher

Deb is the kind of person you might innocently ask what the difference is between summer and winter squash and she’ll go on for about twenty minutes before coming up for air to a cleared room and you soundly snoring. It’s taken some time, but she’s finally realized that there are people out there that might forgive her for such food, cooking and ingredient-obsessed blathering and possibly, even come back for more.

In previous iterations of her so-called career, she’s been a record store shift supervisor, a scrawler of “happy birthday” on bakery cakes, an art therapist and a technology reporter. She likes her current gig – the one where she wakes up and cooks whatever she feels like that day – the best. When she’s not prattling on about galley and grub here, Deb is an occasional freelance writer and photographer.

Deb likes bourbon, artichokes, things that taste like burnt sugar and baked goods with funny names. She is aghast that there are cooks who actually clean as they go, preferring to leave a bombed-out mess of dishes and a thin film of flour behind in her cooking wake.

See, it is intriguing, isn’t it.
Hurry; type, lean back and enjoy!