Do we get like a little floor plan or like even like a pencil sketch of what her current setup might look like?

Dimension? Not really. I would say to just think small.

You're listening to Dinner SOS, a new show from Bon Appetit where we help our listeners solve

their dinner emergencies. I'm Chris Morocco, Food Director of Bon Appetit and Epicurious.

Here's how the show works. Each week one listener brings us a dinner problem. And I'll try to work with one of our editors or someone from our amazing test kitchen to try and solve it.

No problem is too big or too small. And this week our listeners Sam called in looking for help baking a complex project in her tiny kitchen.

Luckily, Hannah Asprink Bon Appetit's Deputy Food Editor is on the case. We'll each give Sam a recipe but she can only choose one.

It's like a party. It's a party coming out of your oven.

Two solutions that our caller only needs one. That's this week on Dinner SOS. First up we hear from Sam.

Sam, hi this is Chris Morocco. How are you? I'm great. How are you? I'm doing alright. I just wanted to hear from you, you know, in your own words. What are you looking at?

So my biggest tribulation in the kitchen right now is honestly space in conjunction with me just having a lot of big dreams and big ideas of what I want to create. I just I'm looking for kind of like a maybe simplified less dishes, anything that can still give me a really like complex advanced meal without having my space in utter chaos.

Well, that's the goal, right? Yeah. Well, tell me where are you located? I am right outside of Washington DC in Arlington, Virginia. Okay. So describe your kitchen to me. Like what is this setup that that's feeling kind of cramped right now?

I have like pretty much one small strip of counter space next to my sink. It's just like a galley kitchen. So it's my prep space is very small and I do have like a dining room table that's also extremely small that I do some prep work on, but it's a little bit farther away from the kitchen. So it's like there's a lot of.

I don't know movement and it just it's like a tornado every time I start a project. I love to cook for people. I I love to throw dinner parties and I have in my tiny kitchen. It's been successful to a point, but the mess just like overwhelmed me a little bit.

And I'm I've gotten to the point where I just want to feed the people I love, you know, and yeah, I kind of show off a little bit. Hey, I mean, nothing wrong with that is you know, you're not putting like crazy amounts of pressure on yourself. Yeah. Yeah.

Talk to me about like the kinds of stuff that you enjoy cooking, whether it's day to day or for a crowd, like, you know, talk to me about sort of culinary you.

Yeah. So I definitely bake a lot. I've been getting into bread, which is really exciting.

And tell me about that. Like are you doing sourdough? Are you doing used to stuff? So I'm doing sourdough mainly. I have been doing hola, fakasha, just like any bread that I've had. I'm trying to make, but sourdough is kind of my sweet spot right now.

I'm starting to figure it out. And like just beyond baking just anything that I've had before, like at a restaurant, I really like figuring that kind of stuff out.

So kind of like themed dinners, like culturally themed dinners. I do a lot. And I'm interested in finding the bread to go with that. There's always a bread. There's always a bread.

Yeah. I love that. That's so smart. So wow. Okay. Talk to me just a little bit more in detail. Like what's in your fridge door right now? What's in your pantry? What are the things you can't cook without?

Oh, man. Salt, flake, salt. Obviously. You're like my new favorite cook because everybody else is like, I've got this. I've got this spatula. And there's this sauce. And it's like, no, salt always.

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