Briefly<\/strong><\/p>\n Fearless cooking from a tiny kitchen in New York City.<\/p>\n <\/p>\n Tell Me More<\/strong><\/p>\n The Smitten Kitchen is a 16 year-old food blog celebrating triumphant but unfussy cooking. It. wants to be the place you go to find your new favorite thing to cook. Physically, the Smitten Kitchen is a kind of half-galley with a wobbly, peeling cart used as a cooking surface. What it lacks in cabinets, a dishwasher that doesn\u2019t leak and refrigerator that doesn\u2019t freeze everything in the back, it makes up for in streams of light from the door on the side that goes to [drumroll] a terrace, where I attempt \u2014 with varying degrees of <s>success<\/s> failure \u2014 to grow tomatoes, herbs and whatever other mystery seeds my kids find at the playground and stick in the soil.<\/p>\n [SK I<\/a>: pre-2009 was a whopping 80 square feet with a skylight on top.\u00a0SK II<\/a>: 2009 to 2014 was dark-speckled and tiny but we were too excited to finally have a dishwasher, elevator and\u00a0almost<\/em>\u00a0enough room for a\u00a0tiny human<\/a>\u00a0to notice.]<\/p>\n What you\u2019ll see here is a lot of comfort foods stepped up a bit, things like\u00a0bread<\/a>\u00a0and\u00a0birthday cakes<\/a>\u00a0made entirely from scratch and tutorials on everything from\u00a0how to poach an egg<\/a>\u00a0to how to make\u00a0tart doughs that don\u2019t shrink up on you<\/a>, but also a favorite side dish (zucchini and almonds<\/a>) that takes fewer than five minutes to make.<\/p>\n What I\u2019m wary of is: Excessively fussy foods and\/or pretentious ingredients. I don\u2019t do truffle oil, Himalayan pink salt at $10 per quarter-ounce or single-origin chocolate that can only be found through\u00a0Posh Nosh<\/a>-approved purveyors. I think food should be accessible, and am certain that you don\u2019t need any of these things to cook fantastically.<\/p>\n <\/p>\n <\/p>\n Getting Around<\/strong><\/p>\n Offsite, you can get even more Smitten Kitchen with three NYT Bestselling cookbooks, The Smitten Kitchen Cookbook (2012), Smitten Kitchen Every Day (2017), and the just-released Smitten Kitchen Keepers (2022).\u00a0Read all about them here<\/a>.\u00a0 You can also keep up with Smitten Kitchen via\u00a0the weekly\u00a0email digest<\/a>, on\u00a0Facebook<\/a>,\u00a0Instagram<\/a>,\u00a0Twitter<\/a>,\u00a0Pinterest<\/a>,\u00a0YouTube<\/a>, and\u00a0TikTok<\/a>.<\/p>\n\n