Annie Mahle spent over two decades working as the head chef on the schooner J&E Riggin, where she cooked three meals a day for up to 30 guests from a small ship galley. Working in this limited environment forced her to get creative in her food prep and inspired her third book, “The Tiny Kitchen Cookbook,” which came out this past August. We spoke with Mahle to get her tips for working in tight quarters and learning how to love the kitchen you have. Click the link in our bio to read the full interview and discover your next favorite seasonal soup recipe!⁠ ⁠ Story: hoodleswithsauce⁠ Photos and recipe excerpted from “The Tiny Kitchen Cookbook” copyright by Annie Mahle, photography copyright by Kristen Tieg, used with permission from Storey Publishing.⁠ _____⁠ ⁠ #themainemag #loveme #tinykitchen #cookbook #recipe⁠ ⁠