I'm trying more recipes and cooking with onions every other night, now, so I must be getting fancy.
A 12-inch skillet is essential for meals that can/ should be cooked in one place. One of my favorite cookbooks calls for use of this skillet frequently. Ours is Will's from his bachelor days and is calphalon. I think we'll need to retire it in a few years, if anyone has any suggestions.
|It's so beautiful...|
Zojirushi Neuro Fuzzy rice cooker is worth every penny. If you eat rice even weekly, this cooker is worth your consideration. It cooks all different types of rice + porridge, and all you do is put in the rice, put in the water (or we use chicken stock), push the button and voila! Perfect rice! It also keeps it heated for extended periods of time if need be, and the rice's taste does not alter - perfection.
p.s. if you have Amazon Prime, you save a decent chunk of change on this item.
|(In case you were wondering)|
Good knives - nay, Wusthof knives! Makes cutting anything an enjoyable (though, potentially hazardous if not careful) experience. Pair these knives with epicurean cutting boards and you might just be America's Next Top Chef!
|Where the magic happens.|
O KitchenAid, my KitchenAid, how lovely are your settings! You mix around, and keep it neat; you twirl and whirl, then it's complete! O KitchenAid, my KitchenAid, how lovely are your settings!
(An ode to my KitchenAid stand mixer, to the tune of "O Christmas Tree")
Okay, a tough call for the last one... but I feel very strongly about Pyrex glassware. It's the best. The best to cook in, the best to store food in, the best to wash, the best to use. We had a lot of different tupperwares growing up, and I am in love with Pyrex. There, I said it.
Honorable mention to our toaster oven and 16 qt. stockpot. Thank you for all you do, especially for Will.
Joining with Hallie (c/o Christy) for more!