Hope Korenstein - Small Space Cooking: Simple, Quick, and Healthy Recipes for the Tiny Kitchen

Copyright 2013, 2022 by Hope Korenstein Photography copyright 2013, 2022 by Jennifer Silverberg Originally published by Skyhorse Publishing under the title 7 x 7 Cooking All Rights Reserved. No part of this book may be reproduced in any manner without the express written consent of the publisher, except in the case of brief excerpts in critical reviews or articles. All inquiries should be addressed to Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018. Skyhorse Publishing books may be purchased in bulk at special discounts for sales promotion, corporate gifts, fund-raising, or educational purposes. Special editions can also be created to specifications. For details, contact the Special Sales Department, Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018 or .

Skyhorse and Skyhorse Publishing are registered trademarks of Skyhorse Publishing, Inc. , a Delaware corporation. www.skyhorsepublishing.com 10 9 8 7 6 5 4 3 2 1 Library of Congress Cataloging-in-Publication Data is available on file. Cover design by Laura Klynstra & David Ter-Avanesyan Cover photo by Jennifer Silverberg Print ISBN: 978-1-5107-6485-9 Ebook ISBN: 978-1-5107-7091-1 Printed in China For our mothers Table of Contents Introduction Winter, 2022 I ts not often that we get second chances in life. I think I assumed that if I ever got a shot at a second chance, I would spring into action. Well, I was wrong.

Im sorry to report that when my second chance at doing this book came, I froze. Option paralysis immediately set in. What should I change? (Aside, obviously, from the typos.) Which recipes get the heave-ho, and which ones get their chance in the spotlight? Its been eight years since the book was published, and cooking, like life, evolves over time. When the book first hit the shelves, I was married, with a baby and a toddler. Now, Im divorced, with a kid and a tween. Both of my kidsand I am embarrassed to admit thisare terrible eaters, who will sit glumly at the dinner table if confronted by something they do not wish to consume.

It was my picky kids who gave me the answer. The favorite recipes remained, and the recipes that had fallen out of rotation were replaced with the unicorns, the dishes that we all love, those that can be made with minimum fuss, and where the recipe is somehow greater than the sum of its parts. These new arrivals range from Zucchini Pancakes (). And, while some things in my life have changed, others have stayed the same. I first wrote this book because I loved to cook, but to do so meant dealing with all of the physical limitations of my tiny kitchen: the absence of counter space to spread out, the lack of kitchen equipment because there was no place to store it, the desire not to dirty too many dishes because there was no dishwasher. Now, I have a slightly larger kitchen (with a dishwasher!), but, as a single mom with a full-time job, I dont have a lot of time to fuss over dinner.

Small kitchen cooking is how I still cook, because it conserves space and time. These days, I have a little more of the first, but much less of the second. This second chance also means that I get to tell you about how the original book made it to the shelves in the first place. It began with a problem: I had trouble replicating a dish that people liked, because I forgot how I had made it. So, I started writing recipes down. nothing happened. nothing happened.

For, like, ten years. Fast forward to 2012. I was living in Brooklyn, in an apartment with a marginally less tiny kitchen, on maternity leave from my job after having given birth to my second child. Out of the blue, I received a phone call that the book was going to be published. But there was a catch: it needed images. In a panic, I called Jennifer Silverberg, a brilliant photographer who also happens to be an old friend.

Lucky for me, Jenn is the kind of person who is willing to go the extra mile for a friendor, in this case, an extra 975 miles, which is the distance between her house in St. Louis and my apartment in Brooklyn. (If Jenn were here, at this point she would probably explain that, approximately one thousand years ago, when we were in college together, she was short a few credits for the upcoming semester, so I suggested she take a photography internship at the alternative weekly paper where I had a writing internship, thus helping her get her first job in the field that became her career.) Anyway, Jenn and her husband immediately made plans to come to New York. Over the course of a week, Jenn and I shot the book out of my Brooklyn apartment. My mom came too, to lend a hand with prep, wash dishes, and help take care of the baby. Jenn and her husband stayed with my parents in New Jersey, and every night I sent them back to the burbs with dinner, the dishes that we had cooked and photographed that day.

I think the beautiful images in the book reflect what an amazing experience it was, and how special the time that the three of us (plus my baby son) spent cooking and shooting in my apartment. I hope you enjoy the recipes in the latest edition of this book, and maybe share them with family and friends. This book never would have happened without the help of my family and friends, and what better way to show your appreciation for your loved ones than by cooking for them? Five Tips for Cooking Great Food O f course, theres no guarantee that everything you cook will taste great, but there are a few things you can doespecially if you havent done much cookingthat can help you out. Cook what is in season. Not only will your food taste better, but youll also save money. When your grocer can get produce from local farmers, it costs much less than when he has to schlep it here from another country.

And if it came from another country, chances are it was picked long before its hitting your grocery cart, so its not even very fresh. Use good ingredients. This is kind of a corollary to cooking what is in season, but its just as important. Try to use good cheeses. Buy some good quality olive oil for salads (but dont bother using the good olive oil for cooking). Read the whole recipe before you start cooking.

This may seem obvious, but I often find myself glancing at the ingredient list and then glazing out the rest of the recipe. If you read the entire recipe, and make sure you understand what you need to do, then theres no danger that youll get halfway through the recipe and then get stuck. Taste the dish as you cook it. This is so important! If you taste the food as you cook it, you can make sure that it will taste good when it hits the table. And if you taste it and it doesnt taste good to you, think about what might make it better. Which brings me to my next suggestion...

Use salt! One of the main reasons that a new cooks food doesnt taste good is that there isnt enough salt. If the flavors taste dull, or bland, salt can magically brighten up the dish. While Im on the subject of salt, I should mention that I use kosher salt in all of my recipes. It is available at every grocery store. The big difference between kosher salt and table salt is the size of the salt crystals. Kosher salt has larger crystals, which are easier to pinch and measure with your fingers.