NYT's Jill Santopietro: Cooking in a Tiny Kitchen

Watch this New York Times Video--->HERE

The ragu contains various cuts of pork product, and Jill describes each cut...using herself as a model.

She cracks me up.
(It's so something I would do.)

Oh, I'm getting ahead of myself.
In the video you can watch Jill Santopietro, cook and recipe tester for The New York Times, make a Neapolitan ragu with chestnut polenta in her tiny New York City kitchen. The dish is called "Eggs in Purgatory."

To be sure you understand the cuts...

"The more fat , the merrier!"
Love her.

But, seriously, folks...this gal has it going on. (You can tell from her curled fingers while slicing that she's no stranger to a kitchen.) She gives details while explaining the recipe - including why she chose a tall pot rather than a wider pan.

I'm going to keep an eye out for other videos. Jill is cute, smart and witty - just the kind of person who can impart sage cooking advice while entertaining the viewer.

Be sure you catch her quip after the end credits.
*wink*
Ready for more? Click HERE for her recipe on Tangerine Sherbet.