Deb Perelman

The Smitten Kitchen blogger and cook talks Hanukkah food: brisket, applesauce, and latke waffles!

Just about everyone who makes breakfast has a version of breakfast potatoes, be they hash browns or home fries or skillet- smashed potatoes

In the final installment of his fifth annual Lopate and Locavores series, Leonard Lopate learns the secrets of cookbook writing with bestselling authors Melissa Clark and Deb Perelman.

Videos and recipes from this year's Lopate and Locavores series in The Greene Space.

We're all looking forward to firing up the oven tomorrow and for those preparing a Thanksgiving feast in a Jewish household, this is the year to get creative in the kitchen. Thanksgiv...

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

Food writers Melissa Clark and Deb Perelman talk about peeling chickpeas in pursuit of making the best homemade hummus. Try their recipes and tell us which one you like the best.

Deb Perelman talks about her award-winning blog, Smitten Kitchen, and the long-awaited The Smitten Kitchen Cookbook. Like her blog, the book is all about approachable home cooking. All the recipes include simple ingredients that yield amazing results in a minimum amount of time. She explains how to lose your fear of cooking for a crowd and shares the essential items you need for your own kitchen.

Food writer Deb Perelman talks about her favorite Thanksgiving sides and when to start making them in advance of the holiday. Try her recipe for Swiss Chard and Sweet Potato Gratin here.

On today's Please Explain, we'll look into the art of crafting the perfect recipe. Deb Perelman, author of the popular blog SmittenKitchen.com, and John Willoughby, the executive editor of America's Test Kitchen, join us. They'll explain how to best translate home cook's imprecise cooking strategies into publishable recipes, how preparation times are calculated, and examine their favorite examples of recipes both perfect and terrible.

WEIGH IN: What are some of your most poignant recipe disasters? Did you use a tablespoon instead of a teaspoon? Let us know in the comments below!

It's summer time, and what better time to enjoy a fruit pie or the triumph of culinary competition? We're doing both in The Takeaway's summer fruit pie smackdown.

Melissa Clark from the New York Times is ready to rumble with her sour cherry pie. And Deb Perelman of smittenkitchen.com brings her own strawberry rhubarb pie to the competition.

Serving as the judge is Emily Elsen, third-generation pie maker, featured chef on the Cooking Channel's Unique Eats, and owner (along with her sister Melissa Elsen) of Four and Twenty Blackbirds Pie Shop in Brooklyn, NY.  (recipes after the jump.)

Rhubarb brings a unique tang and acidity to both sweet and savory dishes. Get a recipe for couscous with rhubarb, asparagus and walnuts here, and learn more about rhubarb wine.