• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
  • what sounds good?

    I've been getting a lot of requests and suggestions for the apartment kitchen. I LOVE these suggestions, keep them coming!

    If you have anything you'd like me to consider (recipes to develop, shortcuts for recipes, great ingredients, or even blog formatting), shoot me an email and let me know!


  • equipment spotlight

  • ingredient spotlight

  • this month’s packed lunch

  • hungry for more?

    Check out my food journeys at An Appetite for Adventure!
  • webmaster: chris hurte
  • author portrait: matt needham
  • © erin mcdowell and the apartment kitchen, 2009-10. all photography and content, unless otherwise indicated, is property of the author. unauthorized reproduction or use is prohibited. please ask before using.
  • Add to Technorati Favorites
  • Recipe Blogs - BlogCatalog Blog Directory
  • Twitter Updates

    • become my fan on facebook!

      Just click HERE
    • Advertisements

    Pasta with Leeks, Peas, Parmesan, and an Egg

    This dish almost tasted like carbonara, because of the egg on top. I love dishes like this because they are simple, delicious, and cooked all in one pot. Pasta is also great, of course, for just cooking for one person.

    You may have noticed that I usually use whole wheat pasta or pasta made from farro or quinoa (that’s why it always looks sort of darker than your average pasta in my photographs). That’s a personal preference, but of course any and all of these dishes would be just as delicious (if not more so) with regular or flavored pastas.

    Continue reading


    Leek, Prosciutto, and Egg Tart

    People learn all sorts of things on their journey to higher education. The psychological workings of the human mind, mathematic equations, and all forms of scientific babble. These are the important things – lessons that guide people through the rest of their life journeys. So when I was asked recently about the most important thing I learned in college, the answer was tantalizingly clear – how to make an excellent pastry crust.

    It’s so simple and versatile. It can be used for a number of different kinds of tarts – sweet or savory. The key to a good crust is in the mixing – keeping large pieces of butter in the dough makes for an incredibly flaky crust. Then the crust can be finished with any number of toppings for a delicious meal.