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
- 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.
- 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.)
- 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
(Images: as credited in above links)