Instead of making do with so-so lettuce greens this time of year, whip up crisp, flavorful salads with crunch-tastic fennel, celery, cabbage, beets, and more using a grater, mandoline, or food processor. Here's our favorite grating gear (and what to do with it).
These days, manufacturers are calling just about any large pot with a tight-fitting lid a Dutch oven. Cast iron is the way to go, though, and a 5- to 6-quart model is just the right size. Here, a few of our favorite models. (Psst: they make great holiday gifts.)
Around this time of year, I love roasting veggies—it makes them so much sweeter, and I end up eating loads of them—but I hate cleaning up. The solution? Parchment paper!
For many of us, the biggest evolutionary step we’ll take as home chefs is investing in quality cookware. That might mean springing for a really great non-stick pan, splurging on a top-of-the-line blender, or—as was the case for me—getting spoiled with the gift of an entire Le Creuset set.
I generally feel pretty eco-friendly in my day-to-day life. But the disposable plastic trash that has seemed unavoidable has been nagging at me lately—plastic wrap and sandwich bags are so useful and so wasteful at the same time!
In my kitchen, I have a large center island where I do all my chopping, mixing, unmolding, cooling, and plating. It is a fantastic, farm table-sized space—with just one flaw.
Keeping your knives ready for slicing and dicing (and chiffonading and julienning), is easy-peasy using these tools and tips.