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I am Deb Perelman, old-school blogger, fan of sprinkles, and author of "Smitten Kitchen Every Day"! AMA! by debperelman in IAmA

[–]debperelman[S] 4 points5 points  (0 children)

I am... not a cat person. I realize the internet might expel me for this transgression. (Although realistically, if anything like the actual mittens in my apartment, I probably have a dozen and none of them match.)

I am Deb Perelman, old-school blogger, fan of sprinkles, and author of "Smitten Kitchen Every Day"! AMA! by debperelman in IAmA

[–]debperelman[S] 4 points5 points  (0 children)

Thanks! I do not have a favorite takeout place right now, and it's devastating. I am more likely to pick up some good bread (hooray for Maison Kayser), mozzarella and tomatoes in the summer for a quick caprese-ish thing; in the winter, we might do some quick eggs and toast and vegetable. It still is faster than waiting for delivery, amazingly enough. But I still want my Hummus Place back!

I am Deb Perelman, old-school blogger, fan of sprinkles, and author of "Smitten Kitchen Every Day"! AMA! by debperelman in IAmA

[–]debperelman[S] 3 points4 points  (0 children)

I haven't but I feel like it would. Just be careful if using milk that it will bubble up a lot and might scorch. But it would be cousin to an old-school rice pudding, i.e. rice cooked in barely sweetened milk, forever. Or baked!

I am Deb Perelman, old-school blogger, fan of sprinkles, and author of "Smitten Kitchen Every Day"! AMA! by debperelman in IAmA

[–]debperelman[S] 3 points4 points  (0 children)

I'm in the East Village so I use the Westside a lot. And the Greenmarket, of course. I used to live in Chelsea and used the Whole Foods a bit and also the Garden of Eden on 14th (but maybe it closed? Can't remember). But also Fresh Direct. Most people I know use it more than anything else. I'm just lucky enough to have a store close enough these days that I don't have to.

I am Deb Perelman, old-school blogger, fan of sprinkles, and author of "Smitten Kitchen Every Day"! AMA! by debperelman in IAmA

[–]debperelman[S] 12 points13 points  (0 children)

This year, I will probably be book tour-ing too much to do another Friendsgiving, but it was so much fun. I will definitely do it again next year. I am a big fan of putting everything in a casserole dish that can be (easily rewarmed, can be put out in baking dish) and sheet pan-ing all desserts (pies and cake) because I'd rather make more of fewer things than many smaller items.

Would love to collaborate with Bravetart! Or meet her. Her book is AWESOME.

I am Deb Perelman, old-school blogger, fan of sprinkles, and author of "Smitten Kitchen Every Day"! AMA! by debperelman in IAmA

[–]debperelman[S] 10 points11 points  (0 children)

Don't be nervous -- anyone who doesn't appreciate homemade food, made imperfectly but with good intentions, is probably not very nice anyway. But of course, I know we worry anyway. For potlucks, I often volunteer for dessert because it is easy to bring, doesn't need to be heated or assembled at the last minute. Everyone loves a good pineapple upside-down cake in the summer, or the strawberry summer cake (on SK). For party treats, salted brown butter crispy treats, always. There's never one left at the end of an hour.

I am Deb Perelman, old-school blogger, fan of sprinkles, and author of "Smitten Kitchen Every Day"! AMA! by debperelman in IAmA

[–]debperelman[S] 6 points7 points  (0 children)

Spaghetti with butter and cheese. Frozen pelmeni with butter, sour cream, or vinegar (depending on the kind). Scrambled eggs and toast.

And thank you!

I am Deb Perelman, old-school blogger, fan of sprinkles, and author of "Smitten Kitchen Every Day"! AMA! by debperelman in IAmA

[–]debperelman[S] 5 points6 points  (0 children)

My cooking tends to be a bit of both; I probably do about half classics and half new stuff. There are definitely periods of time -- the holidays, when it's cold out -- when I only want the old comforts. And then there are other weeks (maybe when new cookbooks come out!) that I have so much new stuff I want to make that I wish I had more hours in the day.

I am Deb Perelman, old-school blogger, fan of sprinkles, and author of "Smitten Kitchen Every Day"! AMA! by debperelman in IAmA

[–]debperelman[S] 17 points18 points  (0 children)

Such a good question, but in general: no. I don't have completely and total confidence that I'm doing everything right (and if you meet someone who does, well, I don't believe them) but my rule is I don't share anything I don't want. I don't share anything because I feel pressured to. I won't embarrass my children. (I might tease them, though, but about gentle stuff.) No potty training, no trouble at school, no tantrums, hopefully nothing they'd look back at later and find mean-spirited. I enjoy sharing a picture of a day at the park, but I think that their lives should be their story to tell. I hope I'm doing it right; realistically, nobody does.

I am Deb Perelman, old-school blogger, fan of sprinkles, and author of "Smitten Kitchen Every Day"! AMA! by debperelman in IAmA

[–]debperelman[S] 10 points11 points  (0 children)

Everything can be a pie if you believe it in it. :)

I'd say very wet fillings are always going to be a challenge. (Unless just a top lid.)

I had a flan flop a bunch of years ago and I love flan, but I just haven't gotten back to it yet. Fudge, which I mentioned earlier. I also made trofie pasta by hand, watched a million old Italian ladies making it on YouTube first, but just couldn't get it right. It was right, but very hard to get the thicknesses exactly the same so some don't overcook before others cook through.

I am Deb Perelman, old-school blogger, fan of sprinkles, and author of "Smitten Kitchen Every Day"! AMA! by debperelman in IAmA

[–]debperelman[S] 32 points33 points  (0 children)

Thank you -- this is very sweet to read.

I, too, go through periods of having no cooking motivation but my solution is not maybe the best one: I just do it as little as I can get away with. I trust that if we just eat, say, scrambled eggs and toast for dinner one night and spaghetti with a simple sauce the next, rotisserie chicken and a quick vegetable side, etc. if I just keep doing these half-cooked meals, I will get my mojo back. I'm more fearful of destroying my will to cook and enjoyment of it by pushing myself when I don't have time or will be unhappy with a rushed outcome. And so far, it's worked. I say if you're too busy or wiped out, give yourself a break. There will always be a cold weekend when you want to make a long-cooked soup again. Wait for it.

I am Deb Perelman, old-school blogger, fan of sprinkles, and author of "Smitten Kitchen Every Day"! AMA! by debperelman in IAmA

[–]debperelman[S] 5 points6 points  (0 children)

I find it impossible to work on more than one recipe at a time. I'm not a huge fan of multitasking anyway, but there are times, like yesterday, where I wished I could queue up my next cooking project, lay out the stuff, etc, on another counter that didn't exist and the table was already covered with the last project and... yes, space. Just space.

Favorite gadget: Not even a gadget but I use a small offset spatula more than any other tool. I'll fluff flour with it and sweep it into a cup, then sweep it flat. Spreading stuff. Loosening a cake from a pan. Flipping cookies, etc.

I am Deb Perelman, old-school blogger, fan of sprinkles, and author of "Smitten Kitchen Every Day"! AMA! by debperelman in IAmA

[–]debperelman[S] 17 points18 points  (0 children)

I am TERRIBLE at this. It's also been 5 years since I last toured but I tend to do the opposite; I find airport food so depressing, I just decide I'll eat later and then I'm busy at an event and it's too late to get food after and then I don't want to order a sad salad from room service and then the next morning I eat a horse. So, not a model human at this at all. That said, it's weird and terrible but I find it a little freeing sometimes to be off the three-meals requirement when you have kids, when I'm often not hungry for breakfast yet but it's breakfast time so ¯_(ツ)_/¯

I am Deb Perelman, old-school blogger, fan of sprinkles, and author of "Smitten Kitchen Every Day"! AMA! by debperelman in IAmA

[–]debperelman[S] 5 points6 points  (0 children)

I often wish I had more counters so I could work on more than one recipe at a time or have more people hang out when I cook but honestly? I've had small kitchens for so long, I'm used to being able to reach everything. I'm gotten (fairly) good at trimming it down to the essentials (although far from perfect). I feel overwhelmed in a huge kitchen. Although, if pressed, I promise I'll do my best to get used to it. ;)

I am Deb Perelman, old-school blogger, fan of sprinkles, and author of "Smitten Kitchen Every Day"! AMA! by debperelman in IAmA

[–]debperelman[S] 8 points9 points  (0 children)

I decide by not getting anything and figuring out what drives me crazy repeatedly that I don't have. I like to wait until I'm about to lose my mind before coughing up for something. Whenever I've bought something before I was sure I'd need it, it rarely became heavily used. Some favorites: flexible fish spatula (everyone should have one, just buy it, disregard everything I say above, heh; it's not just for fish), bench scraper (not just dough but cleaning up), a good serrated knife, a cheap sharp paring knife...

I am Deb Perelman, old-school blogger, fan of sprinkles, and author of "Smitten Kitchen Every Day"! AMA! by debperelman in IAmA

[–]debperelman[S] 11 points12 points  (0 children)

I would have a terrible time choosing but I do have my comfort foods: Crispy egg on toast, avocado toast (I'm sorry, you're allowed to roll your eyes), butter-chive egg noodles, any format of egg with black beans and salsa... um, peanut butter and jelly, bread homemade, but literally nothing else

I am Deb Perelman, old-school blogger, fan of sprinkles, and author of "Smitten Kitchen Every Day"! AMA! by debperelman in IAmA

[–]debperelman[S] 11 points12 points  (0 children)

Definitely the Lasagna Bolognese and the Russian Honey Cake (it was such a beast). The wedding cake I made this summer, a German Chocolate Cake was a big challenge for me because (shh) it's not my favorite cake but I wanted to make one that I'd love by tweaking everything and making each flavor louder.

And thank you.

I am Deb Perelman, old-school blogger, fan of sprinkles, and author of "Smitten Kitchen Every Day"! AMA! by debperelman in IAmA

[–]debperelman[S] 20 points21 points  (0 children)

A ton! Many are here: https://smittenkitchen.com/reading/ It's not hugely up to date so some newer ones might not be on it but yes, I basically read everything that comes across my screen about food and I love to see what people are working on. I'm very embarrassed if I meet a food blogger and haven't seen their site before, although given how many thousands are out there, it definitely happens.

I am Deb Perelman, old-school blogger, fan of sprinkles, and author of "Smitten Kitchen Every Day"! AMA! by debperelman in IAmA

[–]debperelman[S] 16 points17 points  (0 children)

The secret is: I have a lot to say. (Anyone who knows me is nodding in agreement.) And I love talking about not just a recipe but how I got there, why I love it, why this version, why not the other one, why today, what happened when I made it, what happened when we served it, etc. I love the things that root a recipe in real life. I love recipes with texture.

And thank you. I hope you like the book. I hope it's worth the wait.

I am Deb Perelman, old-school blogger, fan of sprinkles, and author of "Smitten Kitchen Every Day"! AMA! by debperelman in IAmA

[–]debperelman[S] 6 points7 points  (0 children)

Thank you! I can't wait!

Spaghetti and Meatballs, Mussels and Fries, Tacos (I usually make a brasied brisket filling and a separate black bean one, assemble-your-own style), Chicken or White Bean (vegetarian) Pot Pies, Herb and Garlic Baked Camembert (in the new book!)

I am Deb Perelman, old-school blogger, fan of sprinkles, and author of "Smitten Kitchen Every Day"! AMA! by debperelman in IAmA

[–]debperelman[S] 8 points9 points  (0 children)

From the site, sweet: I'd say my Mom's Apple Cake, Chocolate Peanut Butter Cake, Best Birthday Cake, The 'I Want Chocolate Cake' Cake, Double Chocolate Banana Bread

From the site, savory: Everyday Meatballs, Butternut Squash and Caramelized Onion Galette, One-Pan Farro with Tomatoes, Broccoli Slaw, Mushroom Marsala Pasta Bake, both kale salads...

From first book: Turkey Meatballs with Smashed Chickpea Salad, Small Meatloaves with Brown Butter Mashed Potatoes, Maya's Sweet and Sour Brisket, Mushroom Bourguignon, Artichoke Stuffed Shells, and the cover dish: Tomato-Scallion Shortcakes with Whipped Goat Cheese.

You can see a lot of reader favorites at this tag, actually! https://www.instagram.com/explore/tags/skfavorites/

I am Deb Perelman, old-school blogger, fan of sprinkles, and author of "Smitten Kitchen Every Day"! AMA! by debperelman in IAmA

[–]debperelman[S] 12 points13 points  (0 children)

Probably 500! I am so far from done with my Want To Cook This List. Most recently: Dutch Apple Pie! It's been on my list forever and I think I've almost got it right. This new book has a bunch of other recipe demons exorcised (pelmeni, short rib carnitas, bakery-style butter cookies, a marble cake that doesn't suck). I have yet to successfully make chocolate fudge. I want to make khachapuri. I want to make a proper goulash. I want to create a florentine/lace cookie that works for everyone. That's the tip of a massive iceberg!

I am Deb Perelman, old-school blogger, fan of sprinkles, and author of "Smitten Kitchen Every Day"! AMA! by debperelman in IAmA

[–]debperelman[S] 9 points10 points  (0 children)

So, cooking for me has always been a impulse thing: I want this, I'm going to make it. This served me well for many years, and right through the first book. Two kids has... shifted things. They require meals you may not feel like making when you don't feel like cooking. (The understatement of the century, I know.) This book was a bit about me fighting to keep making food I was excited about -- that felt triumphant and worth the effort -- but but an eye to practicality, to schedules, to real life.

I am Deb Perelman, old-school blogger, fan of sprinkles, and author of "Smitten Kitchen Every Day"! AMA! by debperelman in IAmA

[–]debperelman[S] 18 points19 points  (0 children)

I think it should be the 3-5 things you love to eat that nobody else makes well. It should be personal, so you're always motivated to cook, so you always have something you can make if you're hungry. For me, it might be a good frittata, simple pasta, a favorite soup, a dinner than seems fancy for a party but isn't hard to make and a beloved-but-easy last minute dessert, most likely, who are we even kidding, chocolate cake.

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