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Big Girls Small Kitchen
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Created: October 11, 2010
About Me
Big Girls Small Kitchen is a food website for twenty-something cooks looking for user-friendly, affordable ways to navigate their kitchens. The Quarter-Life Cooks, Phoebe Lapine and Cara Eisenpress, offer accessible recipes, entertaining tips, and kitchen strategies to help all home cooks of limited resources—whether time, space, money, or skill—make the most of the tools available. Though BGSK wasn’t created until 2008, Phoebe and Cara met in middle school thirteen years ago, and bonded over Oatmeal Chocolate Chip Cookies. They’ve been cooking together, eating together, and talking about food ever since. Their upcoming cookbook, Big Girls Small Kitchen: 100 Recipes From Our Year of Cooking in the Real World, will be published by William Morrow in May, 2011.
- Likes: Phoebe Likes: One-pot meals. Olive-oil fried eggs. Butternut squash. Buffet dinners. Cara Likes: Grilled cheese sandwiches. Parchment paper. Salted butter. Making breakfast.
- Dislikes: Phoebe Dislikes: Fruit, especially oranges. Black pepper. Cara Dislikes: Shepherd’s pie. Under salted food
- All Time Favorite Restaurants: All Time Favorite Restaurants: American Flatbread, Middlebury, VT (Cara). Baffetto, Rome, Italy (Phoebe).
- Foods I cannot live without: Foods Cara cannot live without: Parmesan—what is pasta without it? And, for that matter, pasta. Foods Phoebe cannot live without: Fresh cilantro. Mayonnaise.
- Best Meal Ever: Best Meal Ever: Cara’s birthday dinner, made by Phoebe: White Bean Dip; Beer Beef Stew; Ratatouille; Mixed Greens with Cider Vinaigrette; Baguette; Chocolate Torte.
Contributions
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December is a marathon month for holiday parties and other social engagements. So much so that by the new year, sometimes all we want to do is sit on the couch, pop in the first disc of the Breaking Bad box set we got for Christmas, and hibernate for...
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For those who love food, planning a meal for the big day can be just as important as finding the perfect dress is for other brides. It has to be delicious, made with fresh ingredients, look beautiful, and of course, delight guests. Then, there is the...
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In summer and in winter — but especially in summer — there are those weekends best spent out of the city. We may not always be able to afford nice rentals or great B&B’s, but we can play the good guest when invited to a friend’...
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I grew up eating whole artichokes with homemade mayo for dipping. These were a treat, something my mother and I would share or, when I was big enough, eat side by side. If we were eating the same head, there would always be a bit of tension when we got...
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True, I have yet to try Cara’s marinated grilled eggplant. But until she makes me a portion, instead of just inundating my inbox with oh-so appetizing pictures, I will remain a believer that roasting is the best way to create the perfect mouthful of...
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The original tart which this recipe is based off of appears in Alice Medrich's Pure Dessert. I, however, have modified it in two ways, one intentional, one not so intentional. I added brown sugar to the crust to give it some extra oomph because I...
