We started our Great Minds Eat Alike series in order to mix up the usual BGSK offerings with interviews and submissions by cooks and eaters whose mentality towards cooking and eating meshes with ours. Today we are incredibly excited to bring you a psychoanalysis of breakfast and a great morning recipe from Libbie Summers, who wrote a cookbook called The Whole Hog Cookbook: Chops, Loin, Shoulder, Bacon, and All That Good Stuff
, which is about, well, the whole hog, and which the New York Times dubbed an “aggressively pretty” book. From grilling and frying…
Archive for April 2012
Big Girls, Small Kitchen is super duper proud to be one of Saveur Magazine’s finalists for Best Cooking Blog. But we need your help! Head on over, sign up, and vote for us. Thank you!
Etsy featured my chocolate cream-covered walnut cake in for your Passover delight! Check it out here.
After over 3 years of sharing my quarter-life cooking with you all, it’s with a heavy heart and a grumbling stomach, that I end this chapter of my virtual food story and say goodbye to BGSK.
If the mid-twenties have taught me anything so far, it’s that this time of life is one of constant transition and questioning. Not just for me. Most of my dinner dates recently have been dominated by exasperated, anxious, and excited friends across the table, expressing pangs of uncertainty related to jobs, relationships, finances, and that big scary capital letter term: THE FUTURE.
Over…
Dear readers:
I’m writing to let you know that Phoebe will be leaving Big Girls, Small Kitchen this week, to pursue other paths.
I’m sorry to lose a partner, and I know we’ll all miss her richly described travelogues and genius gluten-free recipes gracing the pages of BGSK. She’ll be here tomorrow to wish all of you a fond farewell.
And-don’t worry! This site will live vibrantly on under my quarter-life care. Stay tuned for great new features, starting with an open-faced egg sandwich I know you need to add to your comfort food repertoire.
I do want to…
My mom’s brisket is remarkably minimalist: just meat, onions, salt, pepper, and the longest slowest braise you ever witnessed.
Until recently, I thought it was Daughter Bias that allowed me to make the following statement: my mom makes the best brisket.
But then I tried other people’s brisket, and I read The Brisket Book, which Alex’s parents got me for Christmas, and I now feel more qualified to explain why this brisket is one you should add to your repertoire.
First, it’s extraordinarily simple. As we know from the Beer Beef Stew in In the Small Kitchen,…
Since the day we founded Big Girls, Small Kitchen, cooking and entertaining questions have arrived in our inbox and our comments section. At first we were like, “who? us? advice?” But after more than three years of solving culinary problems, we can honestly say we’re here for you. And since you might want to know the answer to other quarter-life cooks’ questions, we’re unveiling this new, ongoing q&a section to highlight your queries and share our responses.
If you’d like to ask us anything about quarter-life cooking, shoot us an email with your question to bgsk [at] biggirlssmallkitchen [dot]…
The Passover seder features some of the best of Jewish cooking-of all cooking. Who couldn’t eat brisket and potatoes for eight nights straight? That’s a question easy to ask just before Passover, but it’s hard to answer a few nights in. For those who are spending next week without leavening and are feeling a little desperate, I’ve combed our site to find BGSK’s best Passover-friendly meals that don’t resemble seder food.
**Great Passover-Friendly Meals**
Savory
1. Alex’s Roasted Chicken. Brisket is the seder mainstay, but a good roast chicken with potatoes is a welcome replacement as…
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Libbie Summers’ BFF Breakfast