stephanielucianiovic's Recommendations

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Viewing 1-10 of 10 Items

Wusthof Serrated Bread Knife

First to recommend

Description

Everything in the kitchen is easier with good, sharp knives. I depend on three Wusthof blades: a serrated bread knife, a paring knife, and a 10-inch chef´s knife. The serrated knife is good for bread, tomatoes, and shaving big bricks of chocolate into meltable shards. The other two do everything else for me.

Updated May 26, 2006

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Williams Sonoma Essential Pasta Bowls

First to recommend

3 people recommended this item

Description

When we got married, my husband and I registered for fancy china and everyday china. The fancy stuff has come out once and we take such good care of our everyday stuff that we rarely use it. Instead, we have about six pasta bowls, those wide, shallow bowls, from Williams Sonoma. They are our go-to dining ware. We eat almost everything out of them, from salads to vegetables to lamb chops. I think it´s the fact that the shallow lip keeps your fod from spililng off the edge, which is important when your apartment is so small and your dining table is a coffee table in front of a futon.

Updated Sep 11, 2006

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Apilco Roaster

First to recommend

Description

I have two of these, an oval and a rectangle, and I employ them daily in my kitchen. I can roast cauliflower, potatoes, or Brussels sprouts in them. They´re excellent for baking salmon en papillote or broiling chicken breasts. I´ve even used them for smal Thanksgiving turkeys or pork loins. Not only do they clean up well, but they look beautiful as serving pieces at the table.

Updated Sep 11, 2006

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End Grain Cheese Wire and Board

First to recommend

Description

Okay, this is a bit of a cheat. I don´t have one of these at home, but they are so much fun to use at the cheese shop. they make cutting large pieces of cheese a dream and impress the heck out of the customers when they see them in action.

Updated May 26, 2006

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Vollrath Stainless Steel Mixing Bowls

First to recommend

3 people recommended this item

Description

I used these kinds of wide, shallow, very lightweight mixing bowls in culinary school and they are indespensable to me. I can easily toss salad, sauce pasta, or let bread rise in these bowls. Plus, they are so light that carrying them from counter to coutner doesn´t snap my wrist the way my glass bowls do. Because my kitchen is so minute, I rest these bowls in C-hooks bored into one of my walls.

Updated May 26, 2006

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Calphalon Skillets

First to recommend

2 people recommended this item

Description

I have three of these in varying sizes: 8-inch, 10-inch, and a 12-inch high-sided saute pan. They are easy to clean, versatile, hold their heat, and can take a beating without their surface flaking off or reacting to food. They´re workhorses.

Updated Sep 11, 2006

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Braun Multiquick Immersion Blender

First to recommend

Description

Soups and sauces are now that much easier with this thing. I don´t have to bother with transferring hot soup into my blender or food processor in stages any more. My stick blender means I can just immerse it in my soup, press a button, and puree to my heart´s content.

Updated May 26, 2006

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Saveur Magazine

7 people recommended this item

Description

This food/cooking mag reads more like a travelogue. It has opened my eyes to so many obscure places, foods and recipies. And don't even get me started about their wonderful yearly Top 100. (via stephanielucianiovic)

Updated Sep 26, 2006

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Microplane Grater/Zester

6 people recommended this item

Description

This thing is amazing. I use it for zesting citrus, grating whole nutmeg, and Parmigiano-Reggiano cheese, and it is freakishly easy when trying to get the most out of fresh peeled ginger. I can get both ginger flesh and juice when I scrub the pieces across the metal teeth.

Updated May 26, 2006

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Le Creuset 9 Quart French Oven

First to recommend

3 people recommended this item

Description

In fire engine red! This is a serious multitasker. I can boil pasta, build sauces and soups, cook beans and lentils, or stew baby artichokes in it. Because of the cast iron core, it holds steady, even heat and the porcelain enamel coating makes clean-up ridiculously easy. Plus the brilliant red really brightens up my kitchen.

Updated May 26, 2006

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stephanielucianiovic

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I am a culinary school graduate, freelance writer, food magazine and cookbook editor, test kitchen chef, and sometime...

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The Grub Reporter´s Kitchen Essentials

Updated Aug 29, 2006

Necessary kitchen tools from a chef, writer, reporter, and occasional cheesemonger.

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