For SAVEUR senior editor Gabriella Gershenson, cooking in a tiny space has become second nature. A big Manhattan kitchen is a contradiction in terms, and her Upper West Side apartment, which she's lived in since 2007, is no exception. But she's used to the unique challenges of a small kitchen, and it has never stopped her from launching into complex cooking projects. Here's what Gabriella loves about her kitchen:
August 2, 2012
A high counter separates the kitchen from the living room. It gives me a little more counter space, an opportunity for storage, and a tiny bit of privacy but not too much. Plus, my cat, Thomas, loves to jump up on it.
Even though my oven is minuscule and I don't have very much counter space, I'm not afraid to bake elaborate desserts or cook for friends. I have what I need, and that's enough.
Everything is stored in its own special spot, fit in Tetris-like to be as efficient as possible. Just how much of a jigsaw it is comes into high relief when a new person cooks in my kitchen. They're usually completely turned around and appalled by how quickly clutter accumulates. For me, it's all second nature; I'm used to these unique small kitchen challenges.
• The best meal I've made here was also my most ambitious. It was a progressive bistro-inspired supper of kir royales, baguette with butter, raw oysters, broiled scallops on the half shell, seared duck breast with potatoes and haricots verts, tarte tatin, and of course, lots of wine. It took 4 to 5 hours to make (and eat) as it was mostly cooked a la minute, but my guests were good sports about it.