stephanielucianovic's Recommendations

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Viewing 1-10 of 10 Items

Wusthof knives

6 people recommended this item

Description

Everything in the kitchen is easier with good, sharp knives. I depend on three Wüsthof blades: a paring knife, a 10-inch Chef’s knife, and a serrated bread 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 Sep 11, 2006

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Williams Sonoma Essential Pasta Bowls

3 people recommended this item

Description

When we got married, my husband and I registered for fancy china and everyday china. The fancy 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 food from spilling off the edge, which is important when your apartment is so small, your dining table is a coffee table in front of a futon.

Updated Sep 11, 2006

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Aprilco roasters

First to recommend

Description

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 papaillote or broiling chicken breasts. I’ve even used them for small 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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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 customers when they see them in action.

Updated Jul 12, 2006

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Vollrath Stainless Steel Mixing Bowls

3 people recommended this item

Description

I used these kinds of wide, shallow, very lightweight mixing bowls in culinary school and they are indispensable 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 counter 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 Jul 12, 2006

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Calphalon Skillets

2 people recommended this item

Description

I have three of these in varying sizes: 8 inch, 10 inch, and 12 inch as well as a 12-inch, high-sided sauteuse 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 Mar 9, 2007

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Saveur Magazine

7 people recommended this item

Description

I love this magazine not for the recipes but for the extensive stories, facts, and news items about foodstuffs all over the world. They pack a lot of tasty things between those pages, and it makes my week when I see the bright, glossy cover sticking out of my mailbox. I barely make it to my apartment before I flip it open to see what’s inside.

Updated Dec 12, 2006

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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 anymore. My stick blender means I can just immerse it in my soup, press a button, and purée to my heart’s content.

Updated Sep 11, 2006

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Microplane grater

5 people recommended this item

Description

This thing is amazing. I use it for zesting citrus, grating whole nutmegs 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 Jul 12, 2006

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Le Creuset 9 1/2 quart French Oven

7 people recommended this item

Description

This is a serious multi-tasker. 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 tiny kitchen. Mine is fire engine red.

Updated Nov 17, 2006

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stephanielucianovic

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culinary school graduate, writer, editor, and sometime cheesemonger

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What’s in My Kitchen Now

Updated Aug 29, 2006

Things I find useful when I cook

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