![]() "I love the way it looks like flames, almost," she says. Later, when she takes the squash wedges from the oven, they've turned a fiery, deep orange. Perelman likes her roasted vegetables with a bit of char. When the squash has a dark, crispy glaze, it'll get a bath of broth and cider vinegar, and be scattered with garlic and herbs. Perelman arranges the kabocha squash, sliced into wedges, on a hot sheet pan sizzling with butter and olive oil. Sometimes a recognizable vegetable is like an oasis on a plate." "When you're doing Thanksgiving," she says, "so many things are like stuffings and gratins and shredded with cream and cheese. ![]() She calls it a "fork and knife" vegetable dish, perfect for the Thanksgiving table. One of the dishes Perelman has decided to make is braised winter squash wedges, a recipe from her new cookbook. At Thanksgiving, Perelman says, "a recognizable vegetable is like an oasis on a plate." Vegetables ready for roasting: chopped cauliflower and wedges of kabocha squash. As she writes in the introduction, these are 100 time-tested, obsessively-tweaked, fuss-free "recipes I hope you'll keep around for good." That success led to two best-selling cookbooks ( The Smitten Kitchen Cookbook and Smitten Kitchen Every Day), and Perelman has just published her third: Smitten Kitchen Keepers. In 2006, as she experimented more and more in the kitchen, the "Smitten" blog evolved into "Smitten Kitchen," a blog (which evolved into a website) all about food. "That would have been very awkward for all of us involved."įrom that random beginning, Deb Perelman's food fame was born. "So I couldn't write about dating anymore," she says with a chuckle. "And I just liked to tell stories."īut a month in, she started dating one of her blog readers, Alex Perelman. "I was living in New York, and I was newly single and going on a lot of bad dates," she recalls. When Deb Perelman started her blog "Smitten," back in 2003, it was really just a lark: a platform where she could mouth off and vent her twentysomething angst. "I like that there's a lot of light coming in." Deb Perelman in her small "smitten" kitchen in New York City's East Village.
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