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Phoebe Lapine and Cara Eisenpress

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. 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.

Latest Comments

Awesome Food for an NYC Wecding

@dashofginger Budget not crazy but not strictly limited. Thoughts on venue/caterer?

@MMinNYC thank you for the thoughts! will check out Bx Bot Gardens & Bubby's - hadn't been sure about either. And glad to hear you like the book!

@kristin yep, a restaurant would absolutely work.

thanks guys!

Whole Foods is sneaking up the prices

My most recent purchase at Whole Foods was a loaf of Bread Alone wholegrain bread and a box of creal.

Total: $11.38

Nuts.

Eat For Eight Bucks: Leek Soup with Lemon and Dill

hmm. i never cook with non-alch wine. One option would be to use just a slash of white vinegar to deglaze the pan and omit the wine altogether. It's really for flavoring.

Eat For Eight Bucks: Crunchy Chicken Salad Sandwiches with Bacon

Yep, you add the scallions to the other ingredients. Soaking them in vinegar just gets rid of the super onion taste, which I hate.

Eat for Eight Bucks: Coconut-Vegetable Rice Pilaf with Peppercorns

@kris10 Whole Foods. How much does coconut milk cost in your area?

@Gator Pam Never tried coconut milk from the carton! I'd compare fat content...if it's similar, I bet it'll work.

Eat for Eight Bucks: Coconut-Vegetable Rice Pilaf with Peppercorns

@RobynB I'd definitely try it with brown basmati--I'm happen to prefer white. And the rice actually does get sauteed for a moment with the veggies before you add the liquid.

@Will Gordon Ha!

Eat for Eight Bucks: Maple-Mustard Baked Chicken Thighs with Potato Wedges

@ell.victor You're right--roasting a chicken can be economical. Those organic ones do get kind of pricey, and I can't always resist them.

@PoliSciGal You can use chicken breasts, you just have to be more careful about drying them out--I'd probably skip the browning, and start checking for doneness at about 15 minutes.

Eat For Eight Bucks: Butternut Squash and Scallion Risotto

@Marty Moon Love the idea of adding walnuts--sounds like such a delicious flavor combo

Eat for Eight Bucks: Roasted Tomato Quesadillas with Cilantro Cream

Roasting em takes tomatoes that kinda suck and make them suck a whole lot less.

Eat for Eight Bucks: Roasted Tomato Quesadillas with Cilantro Cream

Roasting em takes tomatoes that kinda suck and make them suck a whole lot less.

Outer Borough Feast

Thank you for the suggestions--glad to know Brighton Beach will live up to my expectation.

Eat for Eight Bucks: Easy Slow-Cooker Pork Tacos with Red Cabbage Crunch and Avocado

However...take a look at Fresh Direct's site. I consider their meat reliable, and it costs $1.99/lb there.

Eat for Eight Bucks: Easy Slow-Cooker Pork Tacos with Red Cabbage Crunch and Avocado

You're actually right--$2 is a typo. Pork butt cost me $3 a pound. It always seems more expensive cause it's rare that you actually buy merely 1 pound. But if you have your butcher hack off a small piece, it truly is cheap.

Ana Sortun's book, Spice - has any one here cooked from it?

I love the book--though I have to admit that it is sometimes more fun to read than to cook from. I love the Cambridge recipe, so it brings back memory. One dish that I can recommend heartily is the carrot dip (a version of this one, I think?)--I believe I've modified it, using simpler spices etc., and it's delicious every time.

Good luck!

Dinner Tonight: Farro Salad with Roasted Kale and Beets

Sounds delicious. Only, I hate dealing with beets. Tips for getting the red dye off my skin?

Risotto with Southern Greens and Bacon

@Ro B Glad you liked the risotto! Dutch ovens are nice for when you need to cover food, and I like my Le Creuset ones because they distribute heat so nice and evenly.

Risotto with Southern Greens and Bacon

If you make the greens in advance and then simply reheat them in the microwave or in a small pot, you definitely don't need two Dutch ovens. This is just the most streamlined version. Of course, if you wanted two Dutch ovens, Christmas is coming...

Cook the Book: 'In the Kitchen with A Good Appetite'

Mine would be about throwing dinner parties at which at least half the guests have some kind of dietary restriction--so what menu emerges when I account for non-dairy, kosher, kids, vegetarians, etc.

Dinner Tonight: Slow Cooked Salmon with Ginger and Scallion

This sounds good because it'll satisfy both me and my boyfriend--I like my salmon way rare and he likes it overcooked (in my opinion).

Dinner Tonight: Arepa Sandwiches with Chorizo and Black Beans

you should follow one of peter berley's recipes for arepas. he puts shredded cheese in the arepa dough and it melts as the arepas cook. just delicious.

Where to Buy Thai Ingredients in New York City

This is great...I always feel like I'm cutting corners ingredient-wise when I cook Thai. Thanks!

Simple Matzo Meal Latkes

I have to say, humble as these sound, they also sound quite delicious.

Dinner Tonight: Almond Tofu with Buckwheat Noodles and Snow Peas

That sounds great. I've been so lazy recently about making simple, healthful, veggie meals, but this is inspiring me to put away the bacon and take out the tofu.