Deb Perelman's Smitten Kitchen

Thursday, February 21, 2013

Pancetta, White Bean, and Swiss Chard Pot Pies, from The Smitten Kitchen Cookbook, by Deb Perelman (Deb Perelman)

Smitten Kitchen blogger Deb Perelman and author of The Smitten Kitchen Cookbook, talks about cooking at home, making up recipes, dealing with a small kitchen, and fields cooking questions.


Deb Perelman

Comments [9]


Yes, Dboy, perhaps she can take up the cult of leaving angry, annoying comments. Wouldn't that be productive.

Feb. 21 2013 08:26 PM

All oils should be expeller pressed and sold in dark bottles so they won't go rancid. Mostly don't cook over medium heat - most stable are animal fats and coconut oil (again, organic) Trader Joe's has good Olive Oils - I mail away for coconut oil.

Feb. 21 2013 12:56 PM
Chester Field

What a breath of fresh air! What a treat! I have to say though - some ingredients are ancient and valuable like celtic sea salt (raked from salt flats since Roman times at least) with wooden rakes. They knew that long ago and longer that salt was really nutritious - a source of trace minerals from the sea - this is healthy, not precious!!!!

Feb. 21 2013 12:51 PM
Deva from Brooklyn

I made Deb's red wine cake for my Dads 50th. It was so easy and one of the most delicious cakes I've ever tasted!

Feb. 21 2013 12:51 PM


It just doesn't STOP!!

Feb. 21 2013 12:51 PM

Her kale salad is yummy!

Feb. 21 2013 12:49 PM
Robert from NYC

Hear, hear dboy!

Feb. 21 2013 12:25 PM
Taher from Croton on Hudson

Dose your guest know that much of the olive oil in stores is a blend of other oils? Including corn oil.
That the Organic label on olive oil guarantees that it is real olive oil. And one should never cook with olive oil.

Feb. 21 2013 12:24 PM


PLEASE stop the insufferable cult of spectator foodyisim!!


Feb. 21 2013 12:18 PM

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