This is a revised post from last year with one key difference being that my mandoline, above, is in need of replacing and so I am hoping that the photographer of the image can take a hint. Continuing holiday shopping week, here are my recommendations for modestly priced kitchen tools that are essentials in my kitchen. (All but one of the following links is to Amazon; I’m a part of its affiliate program—when you shop at Amazon via this site, it helps to support this site.) I own and love everything mentioned below. The above Benriner mandoline ($25) is one of my most valued kitchen tools for uniform slicing, julienning, and making brunoise (a julienne turned into a dice). By far my most valuable electric device in my kitchen is the hand blender—I use Braun that Read On »

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UPDATE Tuesday, 12/4/13: We are working to fulfill orders placed before 12 a.m. beyond the eastern time zone. Thanks for the enthusiastic embrace cyber Monday. So grateful for everyone’s excitement. Fifty percent off all Dalton-Ruhlman cooking tools for today only: use the code word gobble at checkout. Hard to believe it’s been three years since my friend Mac Dalton and I introduced a small line of cooking tools. They’ve gotten kudos from chefs such as David Kinch and Jonathon Sawyer to Martha herself (she actually placed an order through my site). We haven’t advertised these things, we haven’t done any merchandising, because, well, that work gives me a headache, just not my thing, and there’s too much fun stuff to do, like actually making things. That’s what I love. To promote these tools, which I Read On »

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Here are 14 holiday dishes from chefs in Seattle, via Seattle Times.      

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This is the big ticket recommendations from last year because, well, the best equipment doesn’t change. Hope everyone had a happy and festive thanksgiving! It’s time again for my picks for the big-ticket items, those expensive appliances and pots that are game changers, but real investments. I’ve just started a relationship with Le Creuset, the company that makes the best enameled cast-iron cookware on earth. My go-to pot is the 7-quart Dutch Oven (they’re made in France and the company wants me to call them French ovens, which I find interesting since there really should no longer be a nationality attached to the thing; my preferred name for this one is “My Favorite Pot”). It’s what I bought my beloved Dad long ago; now, sadly, I have two of them. My other favorite is the Read On »

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  Happy Thanksgiving all. I’m surrounded by Donna’s big lively festive brood of a family in the gorgeous Hudson Valley, and paying attention to all I have to be grateful for. I have so little to be ungrateful for–bunions, hemorrhoids, our inept Federal government–that alone is a blessing. But this is our shared national holiday, one centered on food as a symbol of bounty and good fortune, whatever we may have or not have. It is a time above all to remember the Gascon motto: Alone we die, together we thrive. It is also a time to remember that food is not simply our body’s fuel, an occasional luxury, or a daily errand, but rather the anchor of our lives without which we perish. It is what binds or families and our communities. It demands Read On »

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