Michael Chernow, co-owner of New York City's Meatball Shop restaurants, grew up in a tiny apartment with a tiny kitchen. "The whole apartment was 650 square feet," he recalls. "It was my mom, my dad, my two sisters, my two cats, and me." Still, his mother was always cooking: grilled cheese with tomato, chicken cutlets, roasted rosemary potatoes, string beans. The experience taught Chernow the extraordinary culinary efficiency of a small kitchen, where every appliance and ingredient is a reach or a pivot away.