I recently had a small dinner party. Three couples. Several bottles of wine. A giant cast iron pot full of beef burgundy, redolent of rosemary and good beef. As we sat at the table one of the guests said, "I don't know how you can possibly cook so well in that...uh....tenement kitchen.
It ain't the kitchen sister, it's the cook.
Mark Bittman wrote a terrific opinion piece today in the New York Times that says about the same thing. Neither Robin nor I have Wolf cook tops or Sub-zero fridges or granite counter tops, and yet we are still able to get dinner on the table with really very few poisonings....
here is a link to the piece:So Your Kitchen is Tiny, So What?