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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Cooking, Baking, and the City Kitchen

April 19th, 2011 · No Comments · Breakfast, Brunch, Dessert, Dinner, Holiday, Vegan, Vegetarian

I’ve been living in New York City for about 25 years.  Here, people rarely use their kitchens – let alone their ovens.  New Yorkers find creative ways to maximize their living spaces and, since very few cook in their kitchens, they may make use of their living space to better suit their lifestyle.   For example, a  friend of mine (award-winning journalist and author) once called his condo board to ask to have the gas in his oven disconnected, so he could use it as a wine cellar. 

Although I lived in small apartments most of my New York life, I always used my kitchen and went as far as to make regular use of the oven.  I never felt that an abbreviated kitchen space should prevent me from making the memories of holiday breads and cookies or even a birthday cake.    And if you can squeeze in a shelf for a bread making machine, it’ll be “easy as pie”.  If you bake for holidays, I can assure you that you’ll always be remembered, you’ll always be invited and you’ll always be loved.   Stay tuned for a series of holiday baking recipes that are easy to make in any size kitchen — Easter bread, Lebanese Easter cookies, lavender shortbread cookies for mother’s day.

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