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Tips on cooking in a tiny kitchen

Addie Broyles
abroyles@statesman.com

Think you could cook a dinner party for 50 people out of a kitchen no bigger than an elevator? That’s a scenario that Peche’s John Lichtenberger and Albert Gonzalez of Apothecary Cafe and Wine Bar face nearly every day at their restaurants, which, like an increasing number of micro-apartments and smaller homes, have surprisingly small cooking spaces.

For my column this week, I interviewed both of them to get advice on how to cook in tiny spaces and found out that both of them would now actually prefer a smaller kitchen. You can click here to read the full story, but here are some of the tips they shared and a one-pot recipe from Lichtenberger.