About

Briefly | Tell Me More | Getting Around | Deb | Husband | FAQ | Contact | Press

Briefly

Fearless cooking from a tiny kitchen in New York City.

Tell Me More

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

Getting Around

New here? There’s a recipe index, a page dedicated to converting measurements and ingredients, an RSS feed and the option to have posts emailed to you.

Want to learn more about food photography? We’ve written a post just for you. Still have a burning question? Check out our g’normous FAQ page, where I bet we’ve already got an answer for you.

Offsite, you can become a fan of the Smitten Kitchen on Facebook, get new entry notifications on Twitter, share pictures you’ve taken of recipes you’ve tried out in the Smitten Kitchen Recipe Pool or you can tag your pictures with “Smitten Kitchen” and we’ll run to check them out.

All text and photos © Smitten Kitchen 2006-2009 except where otherwise noted.

The Writer, Cook, Photographer and Occasional Dishwasher

DebDeb 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.

When she’s not prattling on about galley and grub, Deb is a freelance writer focusing on topics from technology to the daily grind, and freelance photographer with a focus on travel and, of course, food.

The Husband

AlexAlex gets billing as assistant photographer, majority-part dishwasher, cheering section and sometimes editor of grammar and spelling. He’s a great cook on the too-rare occasion his wife lets him help with anything but reaching bowls on top shelves. He likes salt, shellfish, things wrapped, stuffed or balanced on bacon, steak frites, dried cranberries, milk chocolate, Bloody Marys, pretty much anything pickled, and Deb, although she is usually not.

When Alex is not putting out smitten kitchen fires, he manages things like information technology and other stuff that makes most people’s eyes glaze over. But not Deb’s.

Contact

A few tips to make email more effective for both of us: Is this a quick question that you need a quick answer to? Check out the FAQ page — I just might have already answered it. Is this a recipe question? Leave it in the comments of the post it relates to. Emails can take me weeks to respond to, but I almost always respond to comment questions within a 24-hour period. Is this an email about promoting a product? I never plug (suggested) products on smitten kitchen and I don’t accept freebies. There are probably more effective places to send that pitch.

For everything else: Email Deb at thesmitten at gmail dot com.

Press, Awards and Tasteless Braggery