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Wusthof knives
Updated Sep 11, 2006
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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.
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Williams Sonoma Essential Pasta Bowls
Updated Sep 11, 2006
3 people recommended this item
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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.
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Aprilco roasters
Updated Sep 11, 2006
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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.
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Cheese wire and board
Updated Jul 12, 2006
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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.
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Vollrath Stainless Steel Mixing Bowls
Updated Jul 12, 2006
3 people recommended this item
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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.
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Calphalon Skillets
Updated Mar 9, 2007
2 people recommended this item
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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.
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Saveur Magazine
Updated Dec 12, 2006
5 people recommended this item
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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.
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Immersion blender
Updated Sep 11, 2006
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Soups and sauces are now that much easier with this thing. I dont 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.
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Microplane grater
Updated Jul 12, 2006
3 people recommended this item
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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.
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Le Creuset 9 1/2 quart French Oven
Updated Nov 17, 2006
6 people recommended this item
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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.
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