This twelfth and last of the Brief Blog Reviews is devoted to the hedonistic art of cooking. It was one of Plato's favorite discourses to borrow from; it was, W.H. Auden said, the only art in which the 20th century had truly excelled. And so I commend to you this culinary gem, Smitten Kitchen.
Besides featuring really lovely photographs, a calming cream-white and dusk web design reminiscent of blue china plates, and a charming across-the-table conversational style, Smitten Kitchen casts as wide a net as ever I have found on a cooking blog, presenting recipes from as many culinary styles as I can name. (As an experiment, I typed as many "-ese" and "-ish" and "-ian" ethnic names into the search function as I could think of, one after another. I finally pretty much stumped it with 'Sudanese'. Some of those hits come from the comments section, but I'm reviewing the blog as a whole, and its community of readers is part of that -- especially when they report their own variations on the recipes.) There is savory, there is salty, there is spicy, there is hot, there is sweet, there is sour, there is umami. Soup, salad, sandwich, pastry, pasta, casserole, cocktail, canape, main course, or weird in-between cross-over, every third day or so you can find a new recipe, sometimes a whole new menu or a whole new family of food. All you need is the resolution to attempt it.
There's an element of privilege in concerning oneself with cuisine. That issue is the matter for a separate post, but I would argue that anyone who struggles to put food on the table (and that's been me, more than once in my life) ought to care about what happens next -- indeed, insisting on that care is one of the ways to keep hold of the self-respect poverty can drain away. And the good news is that Smitten Kitchen is as economically smart as it is enthusiastic.
Her catholicity notwithstanding (maybe that's a funny word to use for a Jewish cook, but I stand by it), Deb Perelman (Smitten's chef and writer) declines to present "fussy foods" which require ultra-specific parameters or ingredients (say, those infused oils or special varieties of pepper you can only get at some out of the way snooty specialty store, or via catalog). She likes food that is comfortable and easy to prepare (as is necessary in her very small kitchen). But this does not prevent her from making chocolate souffle cupcakes or hollandaise sauce, or poaching an egg (which is not as easy as you might think); and she knows there is a difference between organic produce and what comes from factory farms. She scrupulously credits her sources, acknowledges her tweaks, and shamelessly enjoys her results, which are presented in such succulent and juicy graphic splendor that, though it be cliché, I am tempted to write you can almost taste them from the photos. I think you can smell them, anyway. She writes writes about these with style and aplomb and self-deprecating humor, and with the unobtrusive confidence of a good teacher -- the confidence that makes you think, "I could try that." Go. Try that. I assure you it's a good idea.