I am intrigued by the article by Mark Bittman today, of how to cook in a tiny kitchen Click here to read the awesome article!
When I first learned to cook, I did so in the best of environments (AllClad, Wolfe, Sub-zero). Truly, it was fantastic! While visiting some families home, at which there were only a few pans with mis-matched lids, warped pans, etc, did I truly learn what the talent of cooking is! It’s really not about the granite counters, Sub-Zeros and gas ranges (good thing!); it’s really about the skill and doing what you can with what you have.
Please don’t spend the Holidays, or any other time, coveting that perfect pan—-work on your skills at hand, and be amazed what you can do with what you have! You will be surprised—and impressed.
Merry Christmas, y’all!
Yay, she’s back! we’ve missed your posts!
It’s nice to have great equipment with which to cook. But a sharp knife is the most important. Always enjoy our blog. Happy New Year.
Check out Jill Santopietro’s Tiny Kitchen videos at http://www.nytimes.com. She’ a riot.
You’ve seen pictures of my San Francisco postage-stamp kitchen. Of course it can be done.