Martha Stewart Collection Harvest Multi Bowls with Lids, Set of 4
Awhile back I made a rule that I wouldn’t buy any more mixing bowls that didn’t have lids. These are the jam. I also have the matching prep bowls and yes they have lids, too.
Kitchenaid Classic 17-piece Tools and Gadget Set, Black
Because I am not going to buy all this crap piecemeal.
Cuisinart Contour Stainless Open Skillet with Helper Handle
This is another thing I found at T.J. Maxx. My new criteria for pots and pans is that everything needs to have oven-safe handles for versatility. I also like that it has a helper handle. Click through to read reviews.
Cuisinart 77-10 Chef’s Classic Stainless Steel 10-Piece Cookware Set
I think I’ve seen some of these pieces in T.J. Maxx. Click through to check out the reviews.
Last week I went to a gathering where we were asked to go around the room, introduce ourselves, and share the highlight of our week. Mine was making a chart based off this series of posts via the Kitchn that showed which items me and my roommates already have and which ones we’ll each need to purchase. That master post references an even more pared-down list in Mark Bittman’s article “A No-Frills Kitchen Still Cooks.” I’ve been re-reading it obsessively as I fine-tune my own chart with things I use or find myself wishing for that aren’t included. If you’re in the process of setting up or revamping your kitchen, I hope you enjoy this because this blog is going to be all kitchen tools all the time until further notice.
Also if you love making lists as much as I do, tell me your kitchen essentials.
Easy Reference chart for roasting vegetables — sweet! (And/or savory)!
I saw this great pin floating around on pinterest. It was from Good Housekeeping, it’s a great resource on how to roast vegetables.
I agree that the roasting concentrates the flavor, and it’s one of my favorite ways to eat vegetables.
I updated the chart a little by adding a few more in, and I also changed some of the seasoning combinations. I realize that some people think that tomatoes are a fruit, but I like to slow roast them.
Maybe when the weather is warmer, I’ll put together a how to on grilling fruits & vegetables.
I hope this is helpful.
[if you click through on the blog, it might be easier to read- it’s a nice big image. I’m also happy to email a copy out to anyone]
The more you know!
Hey, I’m back! Here’s a crappy cell phone pic of impulse buys I made when getting onions and crème fraîche for this caramelized onion and toasted bread soup I’m making. I got sunflower greens, some leaves that look almost the same except they’re red, and pickled eggs. I’ll probably toss the greens in my linguine tonight (with butter, truffle salt and grated parmesan), but other than that I have no idea what to do with them. On a scale of 1 to you carried a kale bouquet in your wedding how does it sound that I spent my whole train ride wondering whether the pickled eggs would taste good on a sunflower salad?
I’m back and I made sandwiches! Portabello mushroom caps and spinach with a creamy bleu cheese and aioli on a fluffy Turkish pita. The bread makes it really. I got it from Garden of Eden on 14th between 5th and 6th Avenues. I drizzled the mushroom cap with red wine vinegar and olive oil and topped with with garlic and seasoned bread crumbs before broiling it. I kind of want to eat this forever.