What is the Kitchen Shrink?
Tamar Adler is the author of three books on cooking (An Everlasting Meal; Something Old, Something New; and the James Beard-nominated The Everlasting Meal Cookbook), in addition being a lifelong (unofficial) kitchen shrink. She writes about cooking in Vogue, The New York Times, and The New Yorker. She’s worked at Stone Barns, and cooked at Chez Panisse and Prune Restaurant.
Once you subscribe, each Thursday, you’ll get Tamar’s answers to questions about cooking, hosting, feeding, and serving.
The Kitchen Shrink is free, because Tamar doesn’t like the idea of financial barriers to entry. If you can afford to support with a paid subscription, it helps her keep this all in front of a paywall and available to all.
Submit a question!
Does your mayonnaise keep breaking? Are you always at a loss for what to make, even though your shelves are bursting with cookbooks? Do you feel judged when you use pasta sauce from a jar? Or, is something else on your mind…?
