Meet The Kitchn Team: Elizabeth Passarella

Meet The Kitchn Team: Elizabeth Passarella

A4113f7cc8c2fc3cc96eb640f4534c625dde976e?w=240&h=240&fit=crop
Faith Durand
Dec 27, 2010

Blogger: Elizabeth Passarella
Started at The Kitchn: 2008

Where to start when talking about Elizabeth? Elizabeth has been on The Kitchn's team for several years, and she comes to us from the magazine world, where she worked at Real Simple and other fine publications. Elizabeth lives in New York City with her husband and adorable daughter, but she is originally from the South, and it shows in her love for fine casseroles (her breakfast casserole is one of our most popular recipes ever) and her Southern charm. She has an eye for kitchen style and design, and for the most classy comfort foods out there. Read on for more about Elizabeth, including her favorite quotes from Julia Child and Calvin Trillin.

A FEW QUESTIONS FOR ELIZABETH

  1. What's your favorite kitchen tool?
    My cast-iron skillet. So original, right? But here's a secret confession: I thought all the cast-iron enthusiasts were insane until about 10 months ago. Have you seen how many posts in our archives are devoted to seasoning, cleaning, re-seasoning, coddling, etc.? Those pans sounded like exotic cats to me. Then I finally got one, and wow. It's easier to clean than any other pan I own. It is never put away, and everything tastes better cooked in it.

  2. What's your secret indulgence in the kitchen?
    I eat batters. Not just cookie batter, which is acceptable. Corn muffin batter (love!), pancake batter... I'll put ganaches and icings in this category, which I eat by the spoonful. And Waterford crystal double old-fashioneds that my husband and I drink out of every single night. (Which means my secret indulgence may be gin.)

  3. What's your favorite quote on food, cooking, or eating?
    These days I'm repeating Julia Child's mantra to "never apologize" to myself fairly often. I hedge way too much when I present a meal, and I'm trying to do that less.

    Also, I could throw a dart at anything Calvin Trillin has ever written, but as a sample: "If I'm at a meal at which drink orders are being given by the glass, I am likely to say to the waiter, 'What sort of fancy beer do you have on tap?'"


A FEW POSTS BY ELIZABETH
A Martha Stewart Staffer's Colorful, Very Organized Kitchen
10 Ways to Eat a Potato (and Just a Potato) for Dinner
Before and After: Elizabeth's $500 Transformation
This Rivals Ranch: Two-Minute, Creamy Salad Dressing
You Can Sleep In! Tips for Making Brunch Ahead of Time

MORE POSTS BY ELIZABETH
See all of Elizabeth's posts at The Kitchn

* * *
Welcome to The Kitchn's end-of-year roundup! We are rounding up some of our favorite (and your favorite) posts from the last year, including lots of recipes. We are also shaking out our reader mailbag, and giving you a few more great guest posts from our friends.

(Images: as credited in above links)

Created with Sketch.