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Mother’s Day Gift Guide | Serious Eats

Gift Types

Batch Cocktails: Make-Ahead Pitcher Drinks for Every Occasion

Serious Eats’ former drinks editor Maggie Hoffman has packed this book with 65 terrific make-ahead cocktail recipes. Entertaining guests while serving them libations should be stress-free, and this book makes it so.

Sorghum Syrup

Sorghum syrup is made from the pressed juice of sorghum grass, which grows prominently throughout the American South. This amber-colored syrup has a unique, nutty flavor that’s both sweet and savory. And since the 1960s, the Guenther family of Muddy Pond, Tennessee, has been making some of the best.

KitchenAid Pasta Attachment

This is hands down the KitchenAid attachment I use most often. It takes all of the frustration and fussiness out of making fresh pasta, and, unlike the manual alternatives out there, it’s incredibly easy and efficient to operate on your own. Hello, homemade ravioli!

Cacao Barry Extra Brute Cocoa Powder

It’s almost impossible to find good-quality Dutch cocoa in supermarkets, so make it easy for your favorite baker to whip up the best possible chocolate treats. This cocoa powder is unusually dark, with an earthy chocolate flavor for out-of-control brownies, devil’s food cake, and ice cream.

Pineapple Tumbler

Your mom might already be the ultimate entertainer, but this gift will make her parties even more fun. Sure, you can serve crushed-ice cocktails in a regular old glass, but these shiny pineapple-shaped tumblers really up the ante and make a tiki-themed evening feel special.

Sorghum’s Savor

Kentucky-based writer Ronni Lundy is an expert on the foods and foodways of the Mountain South. In her book Sorghum’s Savor, she explores the history and folklore, and the many uses, of the region’s staple sweetener. Recipes range from fried chicken to sorbet.

Durable 3-Quart Saucier

How do you make perfect caramels, ice cream, gravies, and reductions? A nifty pot called a saucier. The durable stainless steel is cladded with aluminum for even heating, essential for temperamental ingredients like caramel and egg custards. A curved bottom makes whisking a snap (no more lumpy gravy!), and the wide top encourages evaporation for fast sauce reductions. You can buy cheaper versions than this All-Clad saucier, but this is one piece of equipment in which quality really makes a difference.

Le Creuset Wooden Scraping Spoon

I have a problem with wooden spoons. I collect them like nobody’s business. But there are a few I always turn back to, and this one, from Le Creuset, is one of them. It’s gorgeous to look at; it has a flat front, which makes it great for scraping up fond or stirring vegetables; and it’s got a smooth, ergonomic grip that makes using it a joy.

OXO Pop Containers

Not all containers are built the same. OXO’s Pop Containers stack neatly in the cabinet, make it easy to see exactly what’s inside, and have a neat push-button top that forms a perfectly airtight seal, keeping your dry pantry goods fresher for longer.

Colorful Tea Towels

Heavy-duty kitchen towels have a tendency to accrue big, ugly stains. That’s why it’s nice to keep a separate set of more attractive towels for gentle drying, transporting too-hot-to-handle serving dishes, and lining bread baskets. These colorful, summery tea towels instantly brighten any kitchen or tabletop, while still doing a stand-up job at the tasks they were made for.

Terra Cotta Cazuela

Daniel’s owned these terra cotta dishes in several sizes for many years now. They’re attractive enough to go straight from the oven to the table, and versatile enough to be used as baking dishes for cooked foods or as serving dishes for snacks when you’re hosting guests.

Hawker Fare: Stories & Recipes from a Refugee Chef’s Isan Thai & Lao Roots

Hawker Fare is a wonderful introduction to some of the flavors that make Isan and Lao cuisines unique. The recipes are excellent, but what we find so compelling about the book is Syhabout’s story: a refugee who arrived with his family in the United States at the age of two, Syhabout went on to pursue a career in fine-dining. Only after establishing himself did he embark on a personal journey of discovery to find out more about the food of his forebears.

Bangkok: Recipes and Stories from the Heart of Thailand

Bangkok is a great gift for anyone who loves cooking Thai food at home and wants to expand their culinary repertoire. It’s a steal for the noodle soups alone, but we particularly enjoy Punyaratabandhu’s seafood recipes, like the pan-fried salted king mackerel steak.

Unicorn Magnum Pepper Mill

I’ll admit it: I’m a pepper mill snob. I need my mill to produce a shower of evenly crushed peppercorns. I want to be able to control the size of those grains, from a rough crush to a fine powder. Not only that, I want my pepper mill to last. With a solid metal burr and a unique easy-to-load design, this is my favorite pepper mill of all time.

The Noma Guide to Fermentation

The hottest new nerdy book of kitchen geekery has to be The Noma Guide to Fermentation by Rene Redzepi and David Zilber. If you know someone who’s mixed koji up with dried fish to make a kind of fish sauce, this is the book for them. Also a good gift for anyone who’s into drying meats or pickling—it details methods and processes that take those hobbies a step further.

Pretty Pinch Bowls

These colorful bowls make setting up your mise en place a little more fun, but they’re also great for bringing extra seasonings to the table, like fennel seeds and pepper flakes for pizza.

OXO Stainless Steel Scraper

A good bench scraper is one of those tools people don’t think they need until they start using it. I use it for everything from transferring chopped vegetables or herbs from one place to another, to portioning dough, to giving my cutting board a quick clean. Next to my chef’s knife, the bench scraper is the tool you’ll see in my hand most often.

Smuggler’s Cove

This remarkable book, from Martin and Rebecca Cate of San Francisco’s Smuggler’s Cove, traces the birth and evolution of exotic drinks and tiki bars—bars that embodied an American escapist fantasy. A lively exploration of our country’s drinking history (and the current tiki scene), it’s essential reading for rum lovers, offering the best categorization we’ve encountered of the head-spinningly diverse spirit. The mai tai recipe is great, too.

Digital Electric Gooseneck Kettle

This is the electric kettle of my coffee-delayed dreams. It has an elegant gooseneck spout that makes pouring a thin, controlled stream easy (very helpful for Chemex and other pourover coffee methods), and a base with controls that allow you to set a specific temperature and hold it there.

Citrus Press

For years, I thought citrus presses were overhyped, absurdly specific, rarely useful, space-consuming, money-wasting gadgets. But it took only one use to see just how wrong I’d been—not only does a citrus press guarantee that you’ll get way more juice out of every lemon and lime you squeeze, but you can say good-bye to stinging papercuts and all those infuriating attempts at pinching slippery stray seeds from your salad dressings and cocktails.

Zingerman’s Gift Certificate

It’s hard to find a better-curated food catalog than Zingerman’s. They are righteous folks, they know seriously delicious food when they come across it, and they sell it at a fair price. Nothing in the catalog is cheap, but then again, good food rarely is. So whether you order cheese or olive oil or bread from Zingerman’s, you can be confident you’re going to be very happy when it arrives at your house.

Dish Towel and Apron in One

Kitchen towels are always welcome in any cook’s kitchen, but these can also double up as a half-apron in a pinch. Plus, they’re of a nice enough quality to show Mom that she didn’t just raise a practical child; she also raised one with an eye for flair.

Cast Iron Skillet

Old cast iron has a perfectly smooth nonstick surface that’s surprisingly easy to maintain. You can sear, bake, roast, braise, stew, and deep-fry in it, and there’s nothing more thoughtful than a gift that you have to expend a bit of effort to find (check out eBay, yard sales, and flea markets). Of course, these modern Lodge pans will do in a pinch if vintage isn’t in the cards.

Tajine

I’ve been lusting after one of these hand-painted ceramic tajines since seeing one in a cookware store a couple years ago. They require some special care, and possibly a heat diffuser to prevent cracking from intense direct heat, but I think they’re worth it just to look at, even if you never cook in them. If you do, a future of flavorful North African stews, presented beautifully at the table, awaits. They also come in a variety of designs and colors, meaning there’s the perfect pick for any home.

Uuni 2S Pizza Oven

There are a lot of custom-designed pizza ovens out there in various price ranges. I haven’t tested all of them, but my favorite so far is the Uuni 2S. It consists of a small stainless steel box with a pizza stone set inside it. You load up a hopper on the rear of the unit with wood pellets, light it up with a torch or lighter fluid, and let it preheat. About 15 minutes later, you’re ready to cook. This little powerhouse hits temperatures in excess of 900°F and bakes up Neapolitan-sized pizzas in just 60 to 90 seconds.

Elizabeth David on Vegetables

Published on what would have been the late British author’s 100th birthday, Elizabeth David’s On Vegetables will teach you how a bag of grocery store onions can be transformed into an unforgettable roasted side dish, and how some fresh shelled peas can yield the most vibrant soup you’ve ever tasted. Filled with recipes that are simple, straightforward, yet often revelatory, this book also features a few of David’s best essays, as well as gorgeous photography.

Paring Knife

Paring knives don’t need to cost a lot to do their job—questions of balance and build quality matter less in a knife that fits almost entirely in the palm of your hand. Of all the ones I tested, this inexpensive blade from Wüsthof came out on top, with a razor-sharp edge and comfortable grip. This is my new go-to paring knife, and I already have several of them at work and home.

Chinese Tea Set With Gaiwan

Do you know someone who’s getting into tea? Like, really into tea? This is the tea set to get for that person. It comes with a traditional Chinese brewing vessel (a gaiwan), a decanter, four tasting cups, and a beautiful wood tea tray with a rack to store all the pieces. At $120, it’s not cheap, but it’s a bargain compared to other well-made tea sets, especially when you consider the high-quality, paper-thin porcelain. For tea lovers looking to dig into tea ceremonies, this set has everything you need.

Presto Tilt-N-Fold Griddle

Presto’s Tilt-n-Fold model is very simple to set up and operate, and it has a compact design that makes it easy to store in kitchen cabinets when not in use. It has a large, smooth, nonstick cooking surface that heats mostly evenly, can be set at an angle to drain grease, and is easy to clean. We love the price, too.

Awesome Chef’s Knife

High-quality Swedish steel and Japanese design, along with great features like a perfectly balanced handle and blade and an ergonomic bolster, make the Misono UX10 Santoku the most-used knife in my arsenal.

Black Matte Dinner Plates

Get these if you want to up your Instagram game! These are the plates we use the most in our photo shoots—the matte texture makes a great surface on which to make any food pop.

Redbreast 15-Year Irish Whiskey

For those who find Scotch too smoky, bourbon too sweet, and rye too spicy, Irish whiskey is the ideal gift. Redbreast emerges from the barrels complex and substantial; some of the whiskey is aged in sherry casks, lending it a weight and dark hue, while some is aged in bourbon casks, imparting characteristic vanilla flavors. There’s a hint of fruit up front and spice on the finish.

Mandoline Slicer

Does your mom love to make fancy salads, crowned with delicate ribbons of carrots? Is she obsessed with serving the perfect potato gratin at holidays meals? There are some kitchen tools that make the difference between amateur-looking food and pro-level stuff. A small mandoline is one of them. This one, from Oxo, is compact, easy to use, and very sharp. It only has three thickness settings, but in my experience, that more than covers most home slicing needs.

Otherland Candle

This handpoured soy-wax candle will look beautiful on your kitchen table— and the scent of Champagne, saffron, and leather, is just fragrant enough to offset any accidental burnt foods that no one needs to know about. Plus, the packaging, which comes with a customizable matchbox makes the candle an impressive (and affordable) gift.

Embossed Rolling Pin

For the baker who has it all, embossed rolling pins can make even the most traditional shortbread seem exciting again. I love this large, open paisley pattern so much, I used it for the cookies on the cover of my book! Its design works well with many styles of dough, so it’s a great starting point before you experiment with pins that have a more intricate pattern.

Recipe Journal

Trying to get your mom to finally write down all those family recipes? This sleek Moleskin journal will get her organized and become a precious family heirloom in the process.

Salt Cellar

Proper seasoning is one of the most important parts of cooking, and if you’re still using plain table salt from (heaven forbid!) a saltshaker, you’re shooting yourself in the food. Using kosher salt from a salt cellar lets you feel exactly how much salt is getting into your food, whether it’s a tiny pinch or a big ol’ wallop.

Liquid Intelligence

Dave Arnold (you might know of his bar, Booker and Dax in NYC) won’t just accept the common assumptions about cocktail technique—his mission in this excellent book is to dig into the science of how the very best drinks are made. This is a must-read for inquisitive types who like to host cocktail hour at home.

Round Griddle

My mom’s signature dish is her homemade lefse, a Norwegian potato flatbread, rolled gauze-thin and cooked on a round griddle at a blazing hot heat. Her old one has finally crapped out after many years of service, and I want to treat her to the best model on the market. If you’re not into the Scandi thing, you can use this griddle to make crepes, injera, or regular old pancakes.

Electric Countertop Pressure Cooker

A pressure cooker is a cooking vessel that just keeps on giving: Once you discover the time-saving feats it’s capable of, you’ll never look back. The good ones aren’t cheap, but man, is it ever worth having one. A countertop electric model gives you set-it-and-forget-it convenience. With the Breville Fast Slow Pro Cooker, not only do you have complete control over your pressure cooking (including any pressure level from 1.5 to 12 psi), you also have a slow cooker and a rice cooker built right in. It’ll even sear meat for stews.

The Apprentice

Insightful (and very well-written) memoir by the elder statesman of food and cooking in the United States. From his early memories of picking salad for his mother to his recollection of eating raw clams on a Connecticut pier, the book shows how food is not just a passion or a career; food, for Jacques Pépin, is life.

Rose and Orange Flower Water

Forget flowers, they’ll be dead by the end of the week, but these flower waters will last a lifetime. Mostly. Both rose and orange flower water will last just about forever on the shelf, and just a drop or two is all that’s needed to give any recipe an aromatic boost. Try a splash of rose water with a strawberry or rhubarb dessert, or orange flower water in a classic New York cheesecake, where their gentle perfume can work wonders.

Louie Mueller’s Beef and Jalapeño Sausages

When I had these Texas beef sausages delivered to Serious Eats World Headquarters, people were skeptical. The moment they took their first bite of these supremely juicy links, though, the office became totally silent. Louie Mueller’s beef and jalapeño sausages reduced the entire office to stunned, rapturous silence. And these suckers are so affordable, even with the shipping, that they’re perfect for serving at parties. You just might want to hand out bibs to protect everyone’s shirts. Phone orders only: 512-352-6206.

Meat Cleaver

This meat cleaver has a well-balanced weight, sharp edge, and solid construction—a boon since a lot of more-affordable cleavers like this one feel very cheap and after repeat use get wobbly around the handle.

Marble and Acacia Wood Cake Stand

Like a pretty Bundt pan, a beautiful cake stand has an aesthetic value of its own, even without a cake—but present it with Mom’s favorite cake on top, and it will also be a nice reminder of the day.

Meathead: The Science of Great Barbecue and Grilling

In this book, Meathead Goldwyn, the founder of AmazingRibs.com, distills decades of research on the art and science of barbecue and grilling into a single volume that shows not just the best ways to take food to live fire, but why the techniques work. Far more than a recipe book alone (though there are tons of bulletproof recipes), this text will teach your favorite barbecue lover the hard-tested fundamentals of outdoor cooking, giving them the confidence to cook anything, even without a recipe. The myth-busting and equipment tips alone were enough to get me hooked.

Lewis Bag

If you’re following my advice to buy your Mom some julep cups, you might as well go all the way and grab a canvas Lewis bag as well: It’s used to smash ice into a fine powder with a mallet. Unless, of course, she already owns an ice crusher.

Preserving the Japanese Way

If her first two books are any indication, Nancy Singleton Hachisu is poised to become the Julia Child of traditional Japanese home cooking. In this, her second book, she tackles the deeply fascinating—and even more delicious—world of Japanese preserving. From easy pickles made by packing foods in miso (kabocha squash! eggs! apple pears!) to homemade miso, salt-rubbed vegetables, and air-dried fish, this should be the next frontier in all your home preservation undertakings. I’m getting excited just thinking about it.

Fixed-Cup Spice Grinder

The sleek and minimalist design of the Krups means it’s easy to hold, handle, and store—perfect for anyone tight on space. Even without a removable bowl, cleanup is a cinch because spices never get trapped beneath the blade, and there are no unnecessary ridges or notches to clog with spices. The one-touch operation makes it easy to use, and it quickly yields a fine and consistent grind in both large, tough spices and smaller seeds.

Taketsuru Pure Malt Japanese Whisky

Anyone who appreciates Scotch (or good spirits in general) will embrace Nikka’s exquisite whiskies. The Taketsuru Pure Malt is named for the company’s founder, who studied in Scotland before bringing whisky distilling back to Japan. This bottling has a slight fruity character, with lingering sherry on the finish.

ThermoWorks Thermapen

The Cadillac of kitchen thermometers is indispensable when you’re roasting meat, cooking steaks, making candy, deep-frying, or carrying out any other task where precise temperature control is needed. It’s got a big display and a blazing-fast measuring time of under two seconds—you won’t find a better, easier-to-use thermometer out there.

Simple Coffee Maker

The Bonavita is one of the faster models we tested, and it earned high scores in nearly all of our tastings. A single switch governs all of its operations, making the brewing process incredibly simple.

Fancy Cheese Knives

Spending $50 on cheese knives feels a little silly, especially when a regular knife does the trick just fine. But that’s why they’re the perfect gift—arguably unnecessary, but nonetheless useful, they feel like a real luxury. I’m pretty sure they also raise your “real adult” status by at least 10 points. Especially when they’re these beautifully crafted Dubost Laguiole knives. I like the simplicity of the olivewood handles, but they do come in other colors and styles, with the same high-quality blades.

Be Your Own Bartender

This is a fun, interactive book featuring over a dozen flowcharts to guide you to the perfect drink for every mood and occasion.

BraveTart: Iconic American Desserts

Where pastry wizard Stella Parks goes deep on science for Serious Eats, her book BraveTart explores the secret history of iconic American desserts, along with updated recipes for all the classics you know and love. The perfect cookbook for any mom with a sweet tooth.

Wooden Pizza Peel for Launching Pizzas

Wooden peels absorb excess moisture and have a rougher surface than metal, which means that your stretched and topped pizza dough will remain loose and easy to launch far longer, saving you from potential pizza-spilled-all-over-the-oven accidents. Though there are cheaper options around, I love my Perfect Peel Baker’s Board, handcrafted to last a lifetime from gorgeous solid cherrywood. They’ll even put initials or a logo on it if you’d like!

Breville Espresso Machine

If you want to start making legit espresso at home, this machine from Breville is a great investment. We like that it has a built-in burr grinder that will stay set at whatever dosage you’ve decided is best for your shot, as well as an adjustable pre-infusion time. Getting the hang of it—and dialing in—takes a while, but ultimately, the results are impressive.

ThermoWorks ThermoPop

In the inexpensive-thermometer department, the ThermoPop comes in an impressive package. An easy-to-read display rotates at the touch of a button, so you don’t have to twist your head to read it. It takes a few seconds longer to read temperatures than its big brother, the Thermapen, but it’s every bit as accurate.

Korean Fermenter Crock

These fermentation crocks come in a variety of shapes and sizes, but they all have the same smart design: An inner lid can be pressed down against the surface of the brine, ensuring the vegetables remain submerged (and thus don’t rot), while the lids lock into place to keep bugs out.

Carbon Steel Omelette Pan

A good carbon steel has many of the qualities that make cast iron great—it’s durable, it forms a completely nonstick surface if cared for properly, and it’s inexpensive—but it’s lighter and easier to maneuver, making it great for sautéing and searing everyday foods.

GelPro Floor Mat

If you love to cook and host parties, you’ll know that a lot of prep time is spent on your feet. Why not make at least the cooking part a bit more comfortable with one of these gel mats? It’ll provide some nice cushion under your feet, so when it’s time to put on your party shoes, you’ll be ready.

Snowe Flatware

Functional, but with an elegant twist: The width of the forks and spoons is just slightly smaller than that of your standard set, and they feel slightly longer in the hand. This set is a good and long-lasting upgrade to those starter Ikea sets.

Anova Precision Cooker

Sous vide cooking—cooking foods in vacuum-sealed pouches in precisely controlled water baths—is no longer the exclusive preserve of fancy restaurant kitchens. The Anova Precision Cooker is the best home water bath controller on the market, with an easy-to-use interface, Bluetooth support, rock-solid construction, a sleek look, and an affordable price tag to boot.

Recchiuti’s Chocolate Mendiants

These thin chocolate disks have a creamy, melt-in-your-mouth texture and a complex, pleasantly fruity bitterness. But it’s the scattered cacao nibs on top that take them from memorable to exceptional. The crunchy bits of bean are toasty and flavorful in their own right, but Recchiuti goes the extra mile, tossing them in caramel and fleur de sel for a brightly salty-sweet finish that electrifies each bite.

All-Clad Two-Quart Saucepan

This small 2-quart saucepan is perfect for making and warming sauces, cooking small portions of grain, and heating liquids.

Brooklyn Bartender

If you know someone who has a taste for a well-made cocktail, but lives far from the heart of the Brooklyn drinking scene, this book is the perfect gift. It features 300 innovative and classic drink recipes from the best bars of the borough; every cocktail we’ve tried from it so far has been killer. The drinks Carey Jones has selected aren’t dumbed down at all, but, for the most part, you’re not looking at mile-long ingredient lists, either.

Charcuterie

Ruhlman and Polcyn do a great job of demystifying one of the more abstruse cooking arts, and, while charcuterie may seem daunting, it can be gratifyingly easy. Start simple, with the pancetta, confit, rillettes, and duck prosciutto, and you’ll find yourself with a mold-inoculated curing chamber in no time.

Bourbon-Soaked Cherries

An ideal gift for any Manhattan, cherry, or all-around whiskey lover. These cherries trade the cloying sweetness of maraschinos for the boozy bass notes of great whiskey. Use them in your go-to whiskey cocktail, or to top a favorite dessert.

An Everlasting Meal

We don’t know if there’s a book about cooking that we’ve thought about more than this one by Tamar Adler, a former Chez Panisse cook who was once an editor at Harper’s Magazine. It’s about cooking simply, and enjoying the simple meals that naturally follow from thinking about your ingredients in cycles. We forget, sometimes, that the leftover stems from blanched broccoli are wonderful cooked with olive oil and piled on toast; that their cooking liquid could be the base of a soup; that the stems of greens like Swiss chard and kale make a lovely pesto. She reminds us that stale bread can make something delicious and that yesterday’s bean broth could be the start of a pasta dish today. This book sends the valuable message that dinner doesn’t always need to be a big deal.

Paleta Iberico de Bellota

The best ham on earth doesn’t come cheap, but this is the caviar of pork: jamón ibérico puro de bellota, from purebred Ibérico pigs raised on acorns for a ham that’s nutty and sweet, with meltingly soft fat.

Dansk Kobenstyle 2-Quart Casserole

A few months back, Kristina’s mom stopped dead in her tracks when she spotted a pair of Dansk Kobenstyle pots in the window of a cookware store in Williamsburg, Brooklyn. “Can you imagine doing a fondue party out of one of those?” she squealed. If there’s one thing Kristina’s mom loves, it’s a themed party, especially one with cheese involved. And Kristina has to agree that these little guys are perfect for all your entertaining needs—they look great on a table, and the lid doubles as a trivet to protect surfaces while you’re serving.

Metal Pizza Peel for Retrieving Pizzas

Wooden pizza peels are too thick to easily slide under a pie once it’s hit the oven. For that, you’ll want a thin-bladed metal peel. Basic models made of thin-gauge aluminum, like this Kitchen Supply peel, are just fine for the occasional baker, but they’ll bend and warp eventually. If you’re going to be making pizza multiple times a year for many years to come, you might want to spring for something a little more heavy-duty. I use the KettlePizza Pro Peel, which has a thick-gauge aluminum body that extends fully past the solid teakwood handle.

Pistachio Spread

Since first getting his hands on a jar of this pistachio spread, Sasha hasn’t shut up about it. Made from Sicilian pistachios, olive oil, sugar, and sea salt, it’s sweet, slightly salty, incredibly creamy, and just flat-out delicious. While it’s not cheap, this is one of those specialty products that are actually worth the price tag, and it makes a great gift. Spread it on bread, drizzle it over ice cream, or just eat it by the spoonful straight from the jar.

Smeg Toaster

After years of putting up with a cheap toaster that I picked up at the supermarket, I recently upgraded to this super fancy Italian job in cool mint. It’s sleek design and soothing pastel color transform the kitchen’s most boring appliance into a statement piece, and it really does a good job with the toast itself. Plus, I mean, it’s really dang pretty. If nothing else, you owe it to yourself to read this toaster’s priceless reviews.

Frankies 457 Olive Oil

Fancy olive oil always makes a good gift, but there’s a difference between fancy olive oil and good fancy olive oil. The house oil from Frankies 457 Sputino in Brooklyn is delicious (i.e. great on fresh bread and in dishes), is DOC cerified, and comes in a chic tin that prevents the light from spoiling the product.

Vietnamese Food Any Day

An eloquent ambassador for Vietnamese cuisine whose recipes are always reliable, Andrea Nguyen is one of our favorite cookbook authors. Vietnamese Food Any Day educates the reader about a variety of Vietnamese techniques and provides recipes that are eminently cookable—part of Nguyen’s goal with this book was to avoid calling for any esoteric or hard-to-find ingredients, so each and every recipe can be made with items that are easily found at a large grocery store.

Pretty Carving Board

What’s the point of perfectly roasting that turkey or prime rib if you don’t have a pretty surface to carve it on? I love this teak cutting board because it’s large enough for major projects, but lighter than thicker boards, making it easy to move from the kitchen to the dining room. It’s made from scraps of larger teak products, making this cutting board a good environmental choice as well.

Marble Pastry Slab

With their smooth surface and cool temperature, marble pastry slabs are a baker’s best friend. They’re great for rolling out pie crusts, laminating doughs, and tempering chocolate—plus, this one’s pretty enough (albeit heavy) to use as a serving platter.

Mortar and Pestle

A large mortar and pestle is one of the most underutilized kitchen tools. Not only is it faster than a spice grinder for small amounts of dry spices (particularly when it comes to cleaning), it draws out more flavor by crushing rather than shearing. It’s also the perfect tool for making pastes out of moist ingredients, like herbs, garlic, and shallots.

Stovetop Pressure Cooker

I tested dozens of stovetop pressure cookers before settling on Kuhn Rikon’s Duromatic. It has a heavy sandwiched-aluminum-and-steel base that gives you even heat, and a pressure gauge that makes telling exactly how much pressure has built up inside visual and intuitive.

Collapsible Freezer Lunch Bags

I don’t really consider myself a lunch-bag person, but when I have something cold to transport, there’s only one carrying case I reach for. These PackIt cooler bags come in a variety of sizes and styles, and all of them can be collapsed and chilled in the freezer overnight to provide refrigerator-level temperatures for a 12-hour period. I use mine most for bringing beers to the park or beach, or transporting raw meat to barbecues and campsites.

Ceramic Utensil Crock

To store tools like spatulas and whisks, a good old-fashioned crock will do the trick. We like this ceramic one, which looks extra pretty on the counter. Keep it right next to your stove so your most-used tools will be at an arm’s length whenever you need them.

Now & Again: Go-To Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers

This cookbook by Julia Turshen, author of Small Victories and Feed the Resistance, is full of simple, delicious meals for everyday eating, parties, and holidays. Better yet, each one includes a bunch of suggestions for how to remake it as leftovers. It’s a trove of great, creative ideas, and a must for any bookworm.

Wine Tote

This customizable (and monogrammable!) tote plus a bottle of Sancerre will make any wine drinker’s day.

Donabe Cookbook

This cookbook has been my guide to learning how to use my donabe cooker, and thus far it hasn’t let me down. It offers a wide range of recipes to help give you an idea of just how many one-pot dishes can be made using a donabe, plus background on the history and variety of donabe cookers.

Miracle-Gro Twelve Indoor Growing System

After previously lauding Aerogardens for how easy they make it to grow herbs at home (and how having a constant supply of fresh herbs has changed her cooking), Ariel’s upgraded to this larger system from Miracle-Gro. The increased size—it’s about as big as a side table—and bright lights allow you to grow a bounty of lettuces, herbs, and other greens, and you can program the app to turn the lights off and on according to your schedule. An expensive but excellent gift for anyone who loves fresh produce and fears their own black thumbs.

Granite Mortar and Pestle

With both parts made of rock-solid granite, the Thai mortar and pestle is (literally) a heavy hitter, and arguably the most versatile type of large mortar and pestle you can own. Its heft and weight, especially when combined with the stone-on-stone action that the all-granite build provides, make it ideal for one of its intended uses: making a Thai curry paste.

Baratza Virtuoso Coffee Grinder

Baratza’s Virtuoso coffee grinder is routinely picked by pros as the home grinder to beat and for good reason: Its well-made conical burrs produce a wide range of grind sizes, the results are consistent, the machine is solidly built from both metal and plastic, and it’s all backed up by good customer service.

Le Creuset Stoneware Rectangular Dish

When fall and winter roll around, I start thinking about rich, comforting casseroles, which means that these stoneware baking dishes get pulled out, filled, and popped into the oven at least once a week. They’re great-looking on the table and provide gentle, even cooking all around for really nice, crisp edges on your lasagna.

Acaia Pearl Coffee Scale

Coffee geeks will have a lot of fun with this coffee scale. It pairs with a smartphone through Bluetooth, and an accompanying app helps walk you through the brewing processes, like pourover and French press, calculating bean-to-water ratios and brew times. It can handle customization, so with each successive batch, you can really dial in on the variables to make the cup that tastes best to you. It can also be used as a basic kitchen scale with a maximum weight of two kilograms (about four and a half pounds), so it’s versatile beyond its primary purpose.

Messermeister Knife Case

Most professional cooks own a knife bag so they can tote their knives around from one job to another. But knife bags can be really useful storage options, as well. They’re compact, they can hold many knives, and they can be moved around as needed, which means you don’t necessarily need to have a dedicated knife drawer as long as you can find somewhere safe to stash your knives.

World’s Fair Barbecue Rub

Ariel discovered this spice mix 11 years ago, and it’s still one of her favorite things to give as a gift. It’s a perfect blend of everyday ingredients (shallots, garlic, paprika, and sea salt), but with unusual flavor notes from grains of paradise. She buys it by the pound to dump on meat, seafood, and even eggs, but you can start by picking it up a reasonably sized jar or bag.

The One-Bottle Cocktail

Organized by spirit—vodka, gin, agave, rum, brandy, and whiskey—with an additional section devoted to specific seasons and occasions, The One-Bottle Cocktail makes it easy to figure out how to polish off that lingering liter of rum and is guaranteed to expand your cocktail repertoire for your go-to bottle. It does so by forging surprising, nuanced, eminently sippable flavors from commonplace liquors and fresh fruits, herbs, and other seasonal ingredients, as well as vinegars, spices, and sodas. This is the kind of book that every home cocktail-maker should keep on their shelf.

Big Ice Cube Tray

If you like your whiskey with a giant ice cube, then you’ll really be into Mammoth Cubes—unlike ice cube trays from current competitor brands, these make eight cubes (not six) and are actually stackable, so they don’t require a section unto themselves in your freezer.

Joe Beef: Surviving the Apocalypse

This is a book for people who like to live extra large, and by that we mean people who are intrigued enough by the microwaved foie gras recipe to consider trying it some day. It’s a text that espouses an eating- and cooking-philosophy as much as it is a collection of recipes.

Small Baking Steel Griddle

These days, I keep this solid slab of steel permanently atop one of the burners of my stove. One side has a pebbled surface—ideal for getting extra-crisp, better-than-a-baking-stone crust on homemade pizzas. And, unlike a baking stone, this thing is going to last forever. The griddle arrives as shiny steel, but with just a few uses, it seasons up into a dark, slick nonstick surface that can be used for everything from pancakes to eggs to hamburgers to grilled cheese.

Joule Sous Vide Circulator

The ChefSteps Joule is the smallest circulator on the market. It’s sleek, compact design fits in a drawer and it heats quickly and accurately. It has the advantage of the ChefSteps community and legacy content built into its app, though its one downside is that it requires a smartphone or tablet along with a registered account to operate.

Buvette

Manhattan chef Jody Williams’s Buvette: The Pleasure of Good Food is as charming and inviting as the restaurant that inspired it. This is a book to get greasy and damp as you cook through its pages, and it’s a nightstand read, dreamy and warm, to flip through as you wind down. Channeling a traditional French bistro, with a bit of Italy and a touch of New York thrown in, the recipes are classics, both inspirational and totally doable. Some are so simple that they hardly count as recipes at all—they’re more like suggestions for how to better your day with a plate of food, from breakfast through dessert after a lingering, late-night supper. Perfect for your impossibly, effortlessly stylish friend.

Culinary Coloring Book

I’ve long been a fan of Jessie Kanelos Weiner’s vivid and imaginative watercolors—she’s done the art for several of our stories. But when Weiner released Edible Paradise: An Adult Coloring Book of Seasonal Fruits and Vegetables, I discovered a new affinity for her work. See, like many children, I grew up with coloring books. But, unlike most adults, I continue to buy them—and fill them—to this day. For that I can thank my mother, a licensed art therapist who has long promoted the pastime as a therapeutic outlet. Far from pushing a think-inside-the-box mentality, coloring provides a healthy space for self-expression and experimentation. And, for those who enjoy it, coloring can leave you with a profound sense of zen-like relaxation and accomplishment. Weiner’s fanciful landscapes are organized by season; they’re a riot of vegetation, edible plant life, and tantalizing market scenes. They’ll encourage your mom to paint (or pencil) the town red—in any colors she likes.

Anchovy Colatura

If you want to give the gift of umami, you owe it to your intended recipient to check out this aged Italian fish sauce. Hailing from the town of Cetara on the Amalfi Coast, colatura is made by aging anchovies and sea salt in chestnut barrels for roughly three years, producing a rich, deeply savory fish sauce that can be used as a flavor enhancer for meats, fish, or vegetables. Or, try it as the star of the show in spaghetti con la colatura.

Noodle Basket

If you make a fair amount of noodle soups at home, particularly for multiple people, you should pick up a couple of these baskets. (They’re also great for blanching small quantities of vegetables.) The baskets are cheap yet sturdy, and they’re smaller than a lot of the fancier ones out there, so they’ll fit in pots that are more home kitchen–sized.

Misono UX10 Chef’s Knife

A deft and nimble blade, Misono’s UX10 is one of the lightest-weight knives we tested. It’s razor-sharp right out of the box and handled every task we threw at it with ease, dicing an onion as if it were as soft as a blob of Jell-O and making paper-thin slices of smoked salmon as if the knife were a true slicer.

R. Murphy Duxbury Oyster Knife

I’ve used many, many oyster knives in my life, and the R. Murphy Duxbury knife is my hands-down favorite. It has a fat, grippy handle that’s easy to wield, and a short blade that tapers to a point and always manages to find the sweet spot on an oyster’s hinge. Pop! The slightly sharpened blade edges make slicing through the muscle and removing the top shell as smooth as butter.

Mercer Serving Bowl

With a neutral color and simple silhouette, this serving bowl is versatile enough to complement any table setting. It’s also big enough to accommodate a big salad or crowd-sized portion of stew.

Zahav: A World of Israeli Cooking

I’ve never been to Zahav, the Philadelphia restaurant where Michael Solomonov serves his Israeli cuisine, but its namesake book has nevertheless changed the way I cook. His recipe for tahini sauce, which includes a novel technique for incorporating garlic and lemon, is alone worth the price of admission. I’ve loved the Yemenite beef soup (and the accompanying hot sauce), his wide focus on vegetarian-friendly dishes, and a host of homemade condiments that will elevate almost any meal, even if you don’t follow full recipes from the book.

Diaspora Co. Turmeric

This turmeric is as bright as a bar of gold, with a lovely, sleek label to match. Apart from the high-quality turmeric and nice packaging, the spice comes with a feel-good story: Diaspora Co. is run by queer women of color, and each jar purchased puts a much-higher-than-average amount of money back into the turmeric farmer’s hands.

Provisions: The Roots of Caribbean Cooking

Hoping to familiarize yourself with Jamaican food beyond jerk chicken and curried goat? Want to learn more about the evolution of Caribbean cuisine? Provisions: The Roots of Caribbean Cooking is the book for you. Suzanne and Michelle Rousseau share 150 bright and exciting vegetarian recipes inspired by the women who first taught the two sisters to cook. The recipes are accompanied by gorgeous photos, and a thorough history of Caribbean foodways. It’s an inspiring—and delicious—ode to the women who make Caribbean food great.

Fancy Glass Pitcher

I actually received this classic Waterford pitcher as a wedding gift, and my mom’s been eyeing it enviously ever since. I can’t say I blame her—it’s become a workhorse in my home. When I’m not using it to decant wine, it’s hard at work serving cocktails, ice water, and juices. And in between any special occasion, you can drop in some fresh flowers and use it as a vase.

D’Artagnan Porcelet Shoulder

It can be hard to find skin-on, bone-in pork shoulders for roasting, but luckily D’Artagnan has got us all covered with their fantastic porcelet shoulder. We think everyone should ditch the tired holiday spiral ham this year, and slow-roast a milk-fed piglet shoulder instead. We promise it won’t disappoint.

Season: Big Flavors, Beautiful Food

Beautiful photos accompany Nik Sharma’s impressive recipes. The best of the bunch embody the kind of inventive cuisine that draws from multiple cultures to produce dishes that can only be described as emphatically, joyously American, like the roasted carrots with sesame, caraway, chili, and nori. Great for cooks looking for inspiration yet still hopelessly devoted to classic, comforting dishes.

Staub Heritage Baking Dish

It can be easy to brush off appearances as unimportant, but tableside presentation is a big part of a baking dish’s appeal. If you want excellent performance combined with a handsome and classic design that will look great on your holiday table (or on your Instagram account), Staub is your best bet. This heavyweight dish heats evenly in the oven at temperatures up to 575°F (300°C) and has great heat retention, keeping food hotter longer when you’re serving. The generous four-quart capacity is ideal for large roasts and extra-deep casseroles.

Pedra Artisan Oval Platter

A large platter is a must-have for any household, especially during the holiday season. This oval platter has high enough sides to accommodate saucier dishes, while the gray-and-white hand-glazed finish gives it a one-of-a-kind feel.

Chocolate-Hazelnut Spread

Marco Colzani is a great Italian bean-to-bar chocolate maker, with a number of excellent products under his brand, Amaro. But it’s his spreads that have Ed addicted, particularly the Cacao Nocciole, or hazelnut-and-chocolate variety. Imagine a Nutella-like substance, but made with the freshest roasted hazelnuts and extra-chocolaty high-quality cocoa powder. It’s a lot to pay for a small jar, but my guess is that your mom is worth it, and more.

Wusthof Classic Chef’s Knife

If you’re dead set on a traditional German knife profile—characterized by a more curved blade that’s bigger and heavier than the Japanese options—the Wüsthof Classic continues to be a stalwart. It weighs more than most of the other knives tested, giving it a solid and sturdy feel, but it still handles well and has a sharp edge.

Wine Fridge

Take it from us: Living in hot urban apartments makes storing age-worthy wines nearly impossible, unless you don’t mind risking the life of a pricey Burgundy by putting it through years of extreme temperature swings. Anyone with an interest in building even a modest collection of special-occasion bottles should get a wine fridge. It’s a small investment that protects your real investment.

The Cooking Gene: A Journey Through African American Culinary History in the Old South

A wonderful gift for anyone who is interested in history, food, the history of food, and this terribly flawed but nonetheless beautiful thing we call America.

Plenty More

Plenty More highlights the versatility of vegetables with 120 inventive plant-based recipes. It takes a degree of commitment to cook through this book—many, though not all, of Ottolenghi’s recipes require extra time spent sourcing unusual ingredients or toiling in the kitchen—but the reward is food that is enigmatic and downright dazzling. The ideal gift for anyone who thinks vegetables are boring, and for those who know they’re not.

Chetna’s Healthy Indian

Chetna’s Healthy Indian is a bright, colorful ode to Indian home cooking. Written by Chetna Makan, an avid home cook and semifinalist on The Great British Baking Show, it offers an array of quick, wonderfully flavorful recipes. From a simple green bean, coconut, and tamarind salad to fish wrapped in floral banana leaf, this cookbook has something for everyone.

Jerusalem

One of the best cookbook gateways into Middle Eastern cuisine—an obsessive and personalized exploration of the many cultures and traditions that make up Jerusalem’s culinary world. What will you find here? A recipe for the best hummus of your life, for starters; messy-beautiful dips and salads; and the delicately spiced soups, grains, and vegetables Yotam Ottolenghi has become famous for.

Julep Cups

I don’t often recommend single-function items, but for the cocktail enthusiast, a couple of julep cups really are fun to have. There’s nothing like holding that metal cup frosted with ice on a blisteringly hot summer day—glass just doesn’t pull the effect off in the same way. If your Mom doesn’t have an ice crusher, check out my Lewis bag suggestion as well.

Serving bowl

There’s no such thing as too many serving bowls, and this simple two-tone piece goes with virtually everything. At 11.5 inches across, it’s the perfect size for mom’s favorite side dishes; in my house, it’s go-to for salads, roasted vegetables, mashed potatoes, and pasta.

Nordic Ware Platinum Collection Heritage Bundt Pan

A Bundt pan is essentially a functional sculpture that can spruce up an open kitchen shelf quite nicely, even if it never gets any use. Give one to the baker (or bakeware admirer) in your life, and, as long as you promise shared cake, I’m sure you’ll be allowed to borrow it any time.

Fish Scaler

A hefty weight and a narrow head design make this an extremely efficient fish scaler. I’ve used it on smallish porgies, bigger black sea bass and fluke, and just about everything in between. It’s a significant improvement over the clamshell I used to use, and something about its design reduces the spray of scales.

Donabe Cooker

I got one of these traditional Japanese clay pots for my birthday this year, and it’s quickly become an obsession. Not only can you cook perfect plain rice in it every time, it doubles as a vessel for flavorful one-pot stews and hot pots, and an infinite variety of noodle and rice dishes. Anyone interested in Japanese home cooking should have one.

All-Clad Immersion Blender

A high-speed hand blender is great for whipping up silky soups and purées, making emulsions like mayonnaise and Hollandaise, or smoothing out sauces, all right in the pot. No need to dirty up an extra blender jar!

Vacuum Sealer

Know someone who’s interested in sous vide cooking? They’re gonna want this. And it’s handy for way more than just sous vide cooking. A vacuum sealer makes it really easy to save meats or other foods in the freezer, and it keeps air (read: freezer burn) off it all. The Oliso sealer uses a unique resealable-bag system, which means far less wasted plastic than a conventional cut-and-seal vacuum sealer.

An Amazing Bottle of Rum

Drinking Diplomático Reserva Exclusiva Rum—with its dark caramel and vanilla on first whiff, and its rich and velvety-smooth feel as you sip—is like drinking a crème brûlée, but with a long, dry finish. Add an ice cube if you must, but it’s really worth it to give it a try without first.

All About Braising

Winter is all about slow-cooked braised dishes, and Molly Stevens’s text is the bible on the subject. Stevens first devotes dozens of pages to discussing the equipment and technique behind braising in incredible detail. Then she provides unfussy but impressive-sounding recipes to make the most of your newfound braising skills. A little hint: The vegetable recipes are some of the best.

Flavor King Pluot Jam

There are a lot of artisanal jams out there, some good and some grossly overpriced. Though I’ve tasted hundreds of them, I still haven’t had any as good as those made by Oakland’s June Taylor, who has been making what she calls “conserves” out of superb Northern California produce for more than 25 years now. The Dapple Dandy pluot conserve tastes like you’re taking a bite out of the juiciest pluot in the world, with just enough acidity to offset the sweetness.

Baratza Encore Coffee Grinder

There’s a lot to be said for Baratza’s entry-level Encore grinder, which comes in a lighter-weight, all-plastic housing. It packs the same motor as the more expensive Virtuoso, and it includes a slightly less effective burr set that grinds nearly as well as—and slightly more slowly than—the Virtuoso. Also worth knowing is you can upgrade the burr set in the Encore to the one made for the Virtuoso, if you do ever end up feeling like the Encore isn’t quite cutting it.

The Dumpling Galaxy Cookbook

While you certainly can make dumplings on your own, it’s always better (and more fun) with company. Give your mom the gift of this amazing compendium of dumpling recipes, along with a promise to join her in the kitchen for a good old-fashioned dumpling party.

Espresso Cups

Pretty espresso cups make a nice hostess gift and stocking stuffer on their own for coffee fiends. But when they’re Le Creuset, they’re even better—mostly because everything from the French heritage brand is aesthetically pleasing and built to last. Oh, and these cups might be the most affordable Le Creuset pieces on the market. So, if you want in on the trend for a moderate price, they make a good starter item.

Ultra-Deep Cake Pans

Whether you’re baking cakes from scratch or from a mix, giving the batter more room to grow will minimize doming, for thicker, more level layers. Light, reflective metal also minimizes browning to keep the cake crust delicate and pale. Because the pans are nonreactive, they can also be used with poke cakes that involve acidic liquids, like lemon juice.

Louie Mueller’s Brisket

Brisket is Texas’s best-known contribution to barbecue culture, and, though you can now get slow-smoked brisket in just about every major American city, you still need to go to the source to get brisket so good it will make you cry. But if you can’t make it to Texas, ordering Louie Mueller’s brisket is the next best thing. The Muellers have been smoking brisket since 1949. The key here? They ship the whole brisket, which means you get plenty of the critically important fatty half. Why is it critically important? Because we all know that fat is flavor. Phone orders only: 512-352-6206.

Elegant (But Dishwasher-Safe) Wine Glasses

These wine glasses feel fancy enough for an elegant dinner party—and you can throw them in the dishwasher after, which is a pretty rare attribute. Their sturdy construction means you (or your giftee) can expect to hang on to these for several years.

MAC Professional Santoku Knife

This santoku from MAC’s professional line is an absolute pleasure to use, no matter the task. It’s lightweight, well balanced, sharp as can be, and comfortable to hold. It made perfect carrot cuts, broke down a chicken with ease, and filleted a whole fish as if it were a fish-shaped block of butter.

Good Kitchen Shears

A good pair of kitchen shears is one of those things that are hard to appreciate until you have them. Sure, there are all the obvious uses, like opening food packages with a snip and cutting up poultry, but that’s just the start. Take another look at those things. Yes, that’s right, they’re also a nutcracker. Aha, yup, and a bottle opener. Did you see the flathead screwdriver built into them? Handy, right? Oh, they can also be used to unscrew stubborn jar tops. They’re way more than just a pair of scissors. Plus, the two blades come fully apart, so you can wash them really well—no icky chicken juice hiding in the recesses. Isn’t avoiding salmonella poisoning a gift worth giving?

The Food Lab: Better Home Cooking Through Science

A New York Times best-seller! The Food Lab: Better Home Cooking Through Science, by J. Kenji López-Alt, is his column by the same name on this very website, blown up to 900-plus pages (and seven-plus pounds) of concentrated culinary science. Gorgeous color photos, detailed how-tos, and elaborate explainers cover ingredients, technique, gear, and the secrets of the universe underneath it all. May include puns.

Chef’s Press

If you love beautifully seared steaks, golden-brown grilled cheese sandwiches, and crispy-skinned fish and poultry, this is a great thing to have in your kitchen. Chef’s presses help you get even contact between ingredients and your skillet. They’re vented, so you won’t accidentally steam your food, and they’re stackable, so you can get a couple for weighing down heftier items.

Extra-Large Silicone Ice Cube Tray

Souper Cubes is the brainchild of two Serious Eaters, Michelle and Jake, who wanted to develop a better way to portion and freeze soups, stocks, and stews. The food-grade silicone mold features four one-cup cube molds, perfect for meal-prepping and stocking up on winter warmers for the long, cold months ahead.

Effie’s Oatcakes

They may not come in the most festive or glamorous packaging, but you can’t go wrong with Effie’s Oatcakes. Buttery, crumbly, nutty, and salty-sweet, they’re insanely addictive. Case in point: I’ve eaten three in the last 10 minutes. My advice? Purchase them in bulk so you can gift a few backages and hoard the rest for yourself.

Egg Cups

Any mom who loves soft-boiled eggs deserves the perfect cup to eat them from. These sturdy stoneware Le Creuset cups come in a range of beautiful colors. They’re totally classic, which is a good thing because they’ll also last for generations to come.

Modified Martini Glasses

Ah, martini glasses: so angular and sexy, so prone to making me look like a drunk as I struggle to keep a generously poured beverage within their confines. The traditional wide bowl, delicate stem, and sharply sloping sides are meant to enhance the botanical aromas of the gin, keep the drink frosty-cold, and provide a comfortable wall for a cocktail pick to lean against, respectively—but in practice, all those features feel like bugs for clumsy-fingered folk like me. So I sought out a design that wrapped up those attributes in a more user-friendly package, and discovered this lovely set of glasses. The broad mouth remains, but the conical shape has been softened and the stem fattened (which, if I’m being honest, will make me all the more inclined to actually use that stem instead of clutching the bowl for dear life). Got no space for uni-tasking glassware? These double nicely as pretty dessert dishes.

Portable Kitchen Timer

I can’t tell you how many times I burn bread crumbs or forget about the nuts I’m toasting in the oven. At least, I used to. That was all before I got myself a couple of these easy-to-use, loud kitchen timers that I can hang around my neck, so I never forget about something in the kitchen, even if I leave the room.

Vitamix Blender

Oh, man, do I love my Vitamix. Whether I’m making super-quick smoothies or the creamiest, smoothest purées and soups imaginable, the Vitamix is unparalleled in its power. Best gift I’ve ever received (thanks, dear!).

Tacos: Recipes and Provocations

My good friend Jordana Rothman cowrote this thoughtful ode to tacos with Chef Alex Stupak, and it’s a must-have for any Mom ready to take a deep dive into corn, masa, tortillas, and everything—modern and traditional—you can stuff into them.

Heilala Vanilla Extract

This is one of the more complex vanillas Stella’s come across. It has the same grassy, vegetal aroma of a freshly split vanilla bean with a flavor that’s both earthy and deep. It’s a double fold vanilla, which means you can get away with using half as much in your favorite recipes—something worth remembering when you consider the cost.

Stainless Steel Food Scale With Pull-Out Display

A good digital scale is an essential tool for bakers or home charcuterie makers. The OXO Food Scale comes with an easy-to-clean, removable stainless steel weighing surface; great accuracy and precision; and a backlit pull-out display to make measuring easy, even for large or unwieldy items.

Ice Cream Maker

Homemade ice cream tastes better than almost anything you can buy in a store, and it’s a snap to make. This ice cream maker, from Cuisinart, is all the gear you need: an easy-to-use workhorse that makes delicious ice cream every time. The simple construction means that there are few moving parts to break, and the wide mouth at the top makes it easy to add mix-ins and scoop out your ice cream when it’s at its fresh, creamy best.

6-Quart Instant Pot

The Instant Pot Duo60 is a fantastic value and performed almost as well as the top pick among countertop pressure cookers we tested. It’s easy to use, the company has a reputation for great customer service, and there’s an avid and helpful community of users online to boot.

Mixing Glass

This hand-blown and -etched mixing glass from Japan looks stunning on a bar cart and even better in action, whether you’re stirring a Negroni, a Martini, or a Manhattan. Mixing glasses made from two parts joined together sometimes split at the seam, but this version, made in one piece with a beaker-like spout, can stand up to heavy use.

Bread Knife

When I tested bread knives earlier this year, I was absolutely blown away by the cutting quality of Tojiro’s bread knife. It surpassed every other serrated knife I tested, cutting beautifully clean slices of even the most tender bread, and making quick, neat work of ripe tomatoes. It’s a must-have as far as I’m concerned.

Pasta by Hand: A Collection of Italy’s Regional Hand-Shaped Pasta

No pasta machine? No problem. This book is devoted to the art of handcrafted Italian dumplings, from yeasty spindle-shaped cecamariti to classic gnocchi to golden-brown parallelograms of deep-fried crescentine. If the adage “practice makes perfect” fills your mom with excitement rather than dread, this is the kind of book that will make her utterly determined to prevail.

Pastry Tips for Decorating

This epic set of stainless steel pastry tips is perfect for the home baker with professional-grade aspirations…or the food-enthused, arts-and-craftsy Mom in your life. With this kit in hand, nothing but practice stands between her and gorgeous piped flowers, leaves, stars, and beyond.

Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto

If you’re looking to give your mom the one definitive primer on pasta-making in its myriad forms, this is it: Superlative step-by-step photographs take the guesswork out of potentially intimidating fundamentals like mixing and kneading dough, as well as more intricate tasks, like pleating teardrops of corn- and cheese-stuffed culurgiònes. Better yet, Vetri arms you with the tools and knowledge that allow for controlled, intelligent experimentation and exploration before sending you into the fray.

Blade Protectors

At a certain point, you need to give up on proper knife storage and just think safety: How can I toss this knife into a drawer and not cut myself on it later when fishing around for matches? The answer is blade guards. It’s smart to put them on knives in a knife bag, but they’re also essential if you’re keeping any knives in a place where they’re free to bang around—they’ll protect the blade edges and you.

AeroGarden Harvest

Cooking with fresh herbs makes every recipe better. Cooking with fresh herbs that you grew all by yourself makes life better. The AeroGarden takes the guesswork out of growing herbs inside, with an automated light to keep your parsley and thyme thriving and weekly reminders for water and nutrients. Just prepare yourself for epic amounts of basil.

Baking Steel

I’ve cracked my way through quite a few baking stones. With the Baking Steel—a solid sheet of steel designed to replace a baking stone—that’s a thing of the past. Not only will it last forever, but, with superior thermal properties, it produces the best pizza crusts I’ve ever seen in a home oven.

Pizza Wheel

When it comes to portioning pizza, a knife simply won’t cut it. At least, not if you don’t want to drag cheese and toppings all over the place. For my money, nothing beats a traditional pizza wheel.

Best All-Around Pepper Mill

On more than one occasion, I’ve been tempted to try out the cool new pepper mill on the block, but none of the ones I’ve used have held up over time. That’s why I’ve settled on a good old classic, a wooden Peugeot pepper mill. The steel burrs last and deliver whatever grind I want, from fine-as-silt to chunky and coarse.

Straight-Sided Sauté Pan

When my little sister first moved out and started cooking on her own, this straight-sided sauté pan from All-Clad was the first gift I sent to her. It has a wide, flat base for searing off big batches of meat, and high sides so you can braise, stew, or simmer several meals’ worth of food directly in it. It’s the ideal vessel for stove-to-oven dishes like this Braised Chicken With White Beans, or a one-pot pasta dish like our Macaroni and Beef. Versatile and robust, it makes comfort food all the more comforting.

The Chili Cookbook

This isn’t just a chili cookbook. Robb Walsh digs deep into the beloved dish’s ancestry, tracing threads through Mexico City, San Antonio, and Santa Fe—as you might expect—but also Hungary, Greece, and the Canary Islands (off the coast of North Africa). Walsh is one of food writing’s best storytellers, so the book is satisfying even if you never whip out your Dutch oven and get cooking. You should, though: The fascinating tale is best enjoyed with a big bowl of chile con carne. (Walsh’s recipe from El Real in Houston is killer.)

Espro Press P5

Thanks to a few simple innovations in the filter and beaker design, this French press fixes some of the brewing device’s biggest drawbacks. The result is a cleaner batch of coffee that won’t accidentally over-steep.

The One True Barbecue

Race relations, religion, the New South versus the Old: These are just a smattering of the heavy issues Rien Fertel writes about through the lens of—well—smoked meat, in this new book. And, while you might be thinking, “Oh, man, another book about barbecue?”, this one stands out from the crowd thanks to Fertel’s superb writing and storytelling skills. In a book that’s part culinary history, part personal narrative, and part tale of an American road trip, Fertel travels throughout the South, documenting the men who have long stood behind the fires practicing the time-consuming pursuit of whole hog barbecue—the ones who have been keeping alive the embers of what once seemed like a dying art, and the ones who are inspiring a new generation of pitmasters today.

Countertop Seltzer Maker

Make your own seltzer water at home with this easy-to-use unit. It comes equipped with LED indicators displaying three levels of carbonation and a BPA-free bottle that locks into the unit with no twisting, and it requires no batteries or electricity to operate. This model fits 14.5-ounce and three-ounce CO2 cylinders, which can be traded in for just the cost of the gas at your local hardware or home-goods store.

Estela

We usually aren’t the biggest fans of the big and beautiful cookbooks put out by super fancy restaurants, in part because they have limited appeal to most home cooks, even if they are fascinating windows into the processes and methods of some of the best chefs in the world. We’ll make an exception for Estela by Ignacio Mattos, though, since it’s as inspiring as it is informative.

Ceramic Sangria Pitcher

If there is sangria on the menu, Kristina’s mom is ordering it. It’s an endeavor she’s tackled at home only a few times, but with this pitcher on hand, she might be more inclined to make it regularly. The pinched spout is a genius detail that keeps all the fruit and ice from splashing into your glass, and when it’s not filled with sangria, it can be used as a vase. We love a two-fer!

Mediterranean Mortar and Pestle

In the south of France, Italy, and other Mediterranean regions, marble mortars with wooden pestles (often made of olivewood) are quite common. It’s next to impossible to find this variety in US stores, unless you get lucky and find one at an antiques shop or estate sale. They can, however, be ordered online. We got ours through an Italian vendor on Etsy, and it’s an object of pure beauty. More importantly, it excels at making pesto and similar sauces, as well as emulsified sauces like mayonnaise and aioli.

Island Creek Oysters by Mail

Few things get me as excited as a good raw bar, but most of the time, I eat far less than I want because, after the first couple dozen oysters or so, it just gets to be too expensive. That’s even truer when the oysters are top-notch, like the briny little suckers from Island Creek up in Massachusetts. But here’s the good news: You can order Island Creek’s oysters online by the 50- or 100-count for much less than they cost at most restaurants, and have them in your hands the next day for an at-home shucking extravaganza. (Obviously, it helps to learn how to shuck first.)

Wine Carafe with Oak Stopper

I spent most of 2018 getting into wine, and one of my biggest takeaways was that most wines could benefit from a decant. Does a wine feel closed—like it has only one note on the nose or the tongue? Then it definitely needs to aerate in a decanter. This one is an inexpensive glass model with a chic wooden topper, from the Scandinavian brand Sagaform. It looks just as good on your bar cart or shelf as it does on the dinner table, and will give your Bordeaux a little room to breathe.

The Cocktail Chronicles

Having The Cocktail Chronicles at your side is like having a friend who always knows a good drink recipe for whatever you’ve got on hand. It doesn’t talk your ear off or suggest something with a dozen ingredients. Instead, it shares classics, recent spins on classics, and drinks you’ve never heard of but can easily mix up and enjoy, and the introductions are never preachy or boring. This book will appeal to full-on cocktail fanatics and newbies alike; there’s something delicious on every page.

Cast Iron Revolving Cake Stand

I can’t fathom decorating a birthday cake without this sturdy, heavy-bottomed stand. It speeds the process of crumb coating and decoration, while allowing for a whole new array of finishing techniques. It can also double as a lazy susan, so it’s often on my dinner table, piled with condiments and toppings, even when there’s no cake in sight.

Beyond Curry Indian Cookbook: A Culinary Journey Through India

Indian food has a reputation for being difficult and time-consuming, with hard-to-find ingredients and new techniques. I get it. It’s intimidating. But in this book, Serious Eater Denise D’silva Sankhé breaks Indian cooking down into simple techniques that any home cook can master to produce amazingly flavorful dishes with minimal effort. Over the course of more than 100 recipes, Denise introduces us to simple cooking from every region of India, focusing on home-style dishes that move well beyond the world of curries. I’m also super stoked that she’s included notes with every recipe on whether it’s vegan, vegetarian, and/or allergy-friendly.

Microplane

Another essential kitchen tool, the Microplane grater does fine grating work way better than those tiny, raspy holes on a box grater. Whether you’re quickly grating fresh nutmeg or cinnamon, taking the zest off a lemon, or turning a clove of garlic into a fine purée, the Microplane is the tool to reach for. It’ll make a great gift for the budding cooking enthusiast.

Intense Drinking Chocolate

This isn’t your standard hot cocoa. It’s a rich drinking-chocolate mix, made from organic, 74% cacao single-plantation chocolate from the Dominican Republic and 68% cacao wild-harvested chocolate from Bolivia. Whisk the ground chocolate with warm milk for an intense cocoa experience: It’s silky and deep, with hints of orange zest, cinnamon, and juicy berries, tempered by a subtly bitter edge.

Hero Dinners: Complete One-Pan Meals That Save the Day

Marge Perry and David Bonom’s cookbook is perfect for the giftee who loves to cook but hates a mess. Each recipe requires just one pan (or sheet pan), allowing the cook to enjoy precious downtime with family—and spend less time at the sink.

Tsukemono Round Pickle Press

The quick pickles common in Japanese cuisine that go by the name asazuke, or “morning pickles,” are typically made in a contraption similar to this one. The screwable tamper is spring-loaded, which exerts consistent pressure on sliced, salted vegetables, which presses out excess water and creates a highly seasoned brine, which then flavors the vegetables. The small size is perfect for anyone who wants to experiment with the technique.

Cuisinart Blender

The Cuisinart is an easy-to-use, powerful blender that aced many of our tests. This model’s dashboard is intuitive, and it features a built-in timer that counts down for you or can be programmed to stop after a certain number of seconds.

12-Inch All-Clad Stainless Steel Pan

The slope-sided skillet, like this one from All-Clad, is a chef’s best friend and one of the most versatile pans in the kitchen, whether you’re sautéing vegetables, searing meat, or cooking one of our dozens of one-pan meals. The best have solid stainless steel construction, with an aluminum core for even heat distribution.

Punch Bowl Set

We have this 10-piece punch bowl set in our office, and it’s been put to very good use. It’s big and impressive while still being affordable, which are the best qualities you can hope for in holiday-party decor.

Zojirushi Rice Cooker

A couple years ago, I managed to convince my wife of the necessity of buying a rice cooker. Not just any rice cooker: a Zojirushi. The only concession I was willing to make had to do with the size, since she wisely noted that we didn’t have the counter space for any rice cooker at all, let alone the kind of rice cooker that I had in mind. So I bought a little guy that fits, max, three cups of rice, but really is only usable for about two and a half. She’s since come around to the indisputable excellence of the cooker, and she loves everything about it, from the wonderful rice it makes to the “Twinkle, Twinkle, Little Star” it plays when you turn it on. But since we’re moving to a bigger apartment with counter space enough for a small rice cooker, I think it’s high time we got an upgrade, so Mother’s Day seems like a perfect opportunity to get the 5.5-cup model.

All-Clad One-Quart Saucier

The low, sloping walls of this small 1-quart saucepan make whisking easy, perfect for making and finishing delicate sauces, and reducing small volumes of liquids. It’s also small enough to double as a butter-melter.

Le Creuset Cake Stand

If you’ve ever been given a homemade birthday cake, return the favor by buying your favorite baker this iconic cake stand. Its heavy base keeps cakes secure and makes all types of decorating techniques a breeze.

Rice, Noodle, Fish

Warning: Reading this book might lead to the purchase of some very expensive plane tickets. The Roads & Kingdoms crew will get you hungry for a journey to Japan, for onigiri basted with chicken fat, juicy one-bite gyoza, milky-white tonkotsu ramen broth, and briny sea urchin. Is Japan the best place on earth to eat? This book will convince you that it is.

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easyfoodnetwork · 4 years

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From the Strategist: The Most Essential Pasta-Making Tools, According to Professional Pasta-Makers

Photo: Courtesy Retailer

Experts recommend pasta machines, cutters, and more to make fresh, homemade pasta, from the Strategist

The secret to making pasta at home is that it’s not actually that hard, especially once you have all of the right tools. But even decisions as seemingly simple as whether you should buy a hand-crank pasta machine or an electric one can quickly become daunting if you don’t have a guide. Do you need a ravioli pin, or will a tablet suffice? What about a drying rack? To figure out what pasta-making tools you really need, and which you can leave sitting in your Amazon cart, we asked Linda Miller Nicholson, author of Pasta, Pretty Please and the “pasta artist” behind the Instagram account Salty Seattle, and Meryl Feinstein, the founder of Pasta Social Club in Austin, Texas, to walk us through everything they use to cut, shape, and cook their lovingly made and endearingly bright pasta.

Pasta machine

Marcato Atlas Pasta Machine

For most people making fresh pasta at home, an electrical pasta machine is overkill. But even if you’re getting a modest hand-crank pasta-maker, it’s important to invest in one that’s accurate. That’s because a pasta machine is basically made of two rollers, which start at a wider width then taper inward. “As you reduce the space in between them, that’s what makes the pasta sheet get thinner and thinner, and the calibration on those two rollers is very, very important,” explains Nicholson. “Even if it’s a 64th of a millimeter off, you’ll have one side of the pasta sheet pulling and being a little bit more narrow, whereas the other side doesn’t grab it quite as much.” That’ll leave your pasta more prone to tearing, which will undo all of your hard work. One brand that’s very much solved this problem, according to Nicholson, is Marcato Atlas, an Italian company that’s been making these pasta machines since 1930. “There’s a hand-cranked version, which is fun if you are with someone else or even by yourself,” she says, and they’re reliable enough for even the biggest batches.

Rolling cutter

LaGondola Professional Pasta Cutter Wheel, Ravioli Cutter

Another pasta-making tool that’s worth investing in is a rolling cutter. “You wind up using them so much in pasta-making that you don’t want the cheapo, stainless-steel ones,” says Nicholson. Also, because those lesser-quality ones are “not ergonomically comfortable, they don’t have the ability to cut nearly as well.” That’s why she likes this brass one from LaGondola with a wooden handle, which is heavy enough to smoothly and evenly slice through dough without tweaking your hand unnecessarily.

Kitchen scale

Ozeri ZK14-S Pronto Digital Multifunction Kitchen and Food Scale

If you’ve heard it once, you’ve heard it a thousand times: Kitchen scales are a game changer – and that’s especially true when you’re working with pasta. Feinstein that while making pasta is mostly about technique and eyeing ingredients, a little precision doesn’t hurt. “Weighing your ingredients instead of estimating by volume will help you reach perfect pasta dough every time,” she says.

Pasta bike

Marcato Atlas Pasta Cutter Bike

Nicholson has what she describes as a love-hate relationship with the pasta bike, but the trick to making friends with this funny-looking gadget is to not think of it as a cutter but as a scorer. It’s not going to cut through every line, consistently and firmly because it has so many moving parts. But it’s a handy tool for “anything that needs essentially, like, fairly precise squares or rectangles — like garganelli or cannelloni — or really anytime you want to cut a lot of something quickly.” Just remember to go over the scored lines with your nice, smooth rolling cutter.

Bench scraper

OXO Good Grips Multi-purpose Stainless Steel Scraper

Another must-have tool is a bench scraper, for dividing dough evenly and even helping to mix ingredients, and Nicholson’s absolutely favorite one is the Campbell’s dough knife. It is hand-forged by a man in the United Kingdom, and Nicholson describes it as nonstick and “virtually indestructible.” However, you must also order it from this man’s Instagram account. A more readily available option that we like is OXO’s stainless-steel scraper, which isn’t hand-forged but is reliably sturdy, especially for the occasional pasta-maker.

Wooden board

John Boos R02 Maple Wood Edge Grain Reversible Cutting Board

While you can certainly roll out your pasta directly onto your counter, a wooden board or cutting board is helpful as a work surface. “Something with a natural finish is ideal for kneading and rolling out pasta, no matter the type,” Feinstein says. “The porous material will absorb excess moisture when kneading your dough and rolling out sheets, and the friction from the natural finish will make hand-rolled shapes like orecchiette and cavatelli a breeze.”

Ravioli tray

Marcato Atlas Ravioli Tablet Pasta Maker

If you’re new to making pasta but have your heart set on mastering ravioli, Nicholson recommends this tray, which is both easier to use than a ravioli pin and creates less waste. “The ravioli tablet actually has the perforations on an overlay. You roll a pin over, and the pin in conjunction with those perforations actually cut the ravioli in one movement, rather than having a step to cut afterward.” Feinstein adds that if you don’t want to spend money on a ravioli tray, use a cookie cutter or a flutted cutter for square ravioli.

Stainless-steel round cutter set

Ateco 5357 Plain Edge Round Cutters in Graduated Sizes

These stainless-steel round cutters are great if you’re making tortellini or cappelletti — pasta shapes that start with circular pieces of dough and are then shaped — but they’re also nice to keep in the kitchen, more generally. “You can use them for everything: biscuits and cookies and pasta and making funny Halloween shapes of things for my kids; they come in very handy. I think, just in general, having a set of nesting circular cutters comes in very handy,” says Nicholson.

Pasta stripper

Eppicotispai Garganelli and Gnocchi Stripper

If you need to make textured pastas, you need a pasta stripper, which allows you to roll the dough over a ridge surface.”One of my favorite pastas to make from scratch is gnocchetti sardi (Sardinian gnocchi),” says Feinstein. “You roll the flour/water-based dough against a ridged board to create texture, which is perfect for catching sauce. The board can also be used for making garganelli, a hand-formed penne pasta.”

Sheet pans

Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet (2 Pack)

Once your pasta is cut and shaped, you need a place to store it or let it dry out a bit, especially if you’re not eating it all at once. And the easiest way to do this is to lay out your pasta on a sheet pan. Nicholson recommends getting full-size sheet pans if you can because “you have more pasta-drying power with that.” But if space is a constraint, or you want something a little more versatile, get a half-pan. And though you don’t need them to be super durable, since you’re just laying out pasta on them and letting them dry, she recommends keeping a set just for pasta so that the pans don’t warp from the heat of the oven.

Nordic Ware Half Sheet Cover

You can also buy a lid for your half-sheet, which makes it easier to store fresh pasta in the fridge or take it on the road, if you’re traveling to someone else’s house for dinner. Just be sure to buy the lid integrated with the pan, from the same brand, otherwise they might not fit.

Spray bottles

Empty Amber Glass Spray Bottles with Labels (2 Pack)

A little water goes a long way, whether it’s getting the right consistency for your dough, keeping your pasta sheets from drying out as you work, or sealing your filled shapes. A few spritzes from a spray bottle is usually all you need, and as long as you’re using small increments, you’ll never have to worry about over-saturating dough.

Pastry bags

Ateco 4721 Disposable Decorating Bags, 21-Inch, Pack of 100

Using large pastry bags (no tip necessary, just cut the corner) to pipe your fillings will give you more control and expand the types of stuffed pastas you can make at home since some shapes, like agnolotti and ravioli all’uovo, require it. Plus, no mess!

Parchment paper

Reynolds Cookie Baking Sheets Non-Stick Parchment Paper

You don’t want to lay out pasta straight on the metal sheet pan because it will almost definitely stick, so be sure to put down a piece of parchment paper first. Nicholson likes precut sheets, for ease of use.

Plastic wrap

Reynolds Wrap 914 PVC Film Roll With Cutter Box, 18-Inch

“I feel very strongly about plastic wrap,” says Nicholson — so much so that she keeps an 18-inch roll of the stuff mounted underneath her kitchen cabinets for ease of use. When you’re making pasta, you’re using a lot of plastic wrap to keep fresh dough from drying out. “You’re always pulling it down, your hands are floury, so trying to get out a little tiny box and finagle and work with the box while you’re, you know, in the middle of needing an extra pair of hands anyway is not a pleasant thing.” And the reason Nicholson likes the 18-inch-wide plastic wrap is because it’s the same width as her half-sheet pans. “So when you’re talking about a half-pan, you can go across the short direction of a half-pan.”

Stackable food-drying trays with nets

Eppicotispai Beechwood Stackable Food Dryer With Net

Though drying pasta and letting it rest on a sheet pan is more than sufficient for most types of pasta, for filled pasta like ravioli, it can be nice to let these more delicate pastas rest on a food-drying tray with a net. “Even if you’re lining the sheet pan with parchment and sprinkling it with semolina, if you’re, you know, working slow and you have it out at room temperature, filled pasta will still occasionally stick to the parchment,” says Nicholson. “The airy drying racks do circulate airflow beneath, and they’re very handy for room-temperature drying over a period of time — say, like an hour, hour and a half.” It’s also nice for a little nest of tagliatelle, since the airflow ensures that “it doesn’t clump down there on the bottom like it would with a sheet pan.” Barring that, Feinstein says using generous amounts of semolina on a sheet pan is also a good way to prevent sticking.

Drying rack

Acacia Pasta Drying Rack

Since she’s making so much pasta, Nicholson has a bespoke drying system in her kitchen, made by mounting long wooden dowels from the hardware store underneath her kitchen cabinets. But the plug-and-play solutions work if you’re not willing to install more kitchen gear. “I use those for any pasta that is like a long-noodled pasta, like fettuccine, tagliatelle, lasagna, pappardelle. And even if I’m ultimately going to nest those pastas, meaning wrap them into the little coils and set them on a drying tray or sheet pan, I still tend to hang them for a few minutes just so that they can develop a little bit of a skin on the exterior so that when I nest them, they, like, don’t stick together.”

Stockpot

Demeyere John Pawson Stockpot, 8.5-Quart

Once your pasta is made, it’s time to cook it. For that task, Nicholson likes this stockpot from Demeyere. “It’s extremely even, and it cooks really well,” she says. “Also, I cook on induction, so it’s important to me, obviously, that something is magnetic.”

Cuisinart 766-24 Chef’s Classic 8-Quart Stockpot With Cover

However, if you don’t want to spend over $400 on a stockpot, or don’t need to worry about having induction-friendly cookware, any 8.5- or eight-quart stockpot will do, like this well-reviewed one from Cuisinart for under $50.

Spider strainer

Helen Chen’s Asian Kitchen Stainless Steel Spider Strainer

Nicholson uses one of these spider strainers to drop the pasta into her stockpot full of (salted!) boiling water and to gently remove once it’s done. Using this tool is easier than trying to dump out a gallon of hot water into a colander and is less violent than pulling out a strainer from a dual-immersive stockpot, which can be hard on the pasta. “It’s funny; whenever I teach workshops, I realize that I touch the pasta like it’s a baby. I’m gentle with it,” says Nicholson, because “you put so much work into it, and you want the end result to really be the very best it can be.”

from Eater - All https://ift.tt/314Y1la https://ift.tt/37S8IsF

Photo: Courtesy Retailer

Experts recommend pasta machines, cutters, and more to make fresh, homemade pasta, from the Strategist

Pasta machine

Marcato Atlas Pasta Machine

Rolling cutter

LaGondola Professional Pasta Cutter Wheel, Ravioli Cutter

Kitchen scale

Ozeri ZK14-S Pronto Digital Multifunction Kitchen and Food Scale

Pasta bike

Marcato Atlas Pasta Cutter Bike

Bench scraper

OXO Good Grips Multi-purpose Stainless Steel Scraper

Wooden board

John Boos R02 Maple Wood Edge Grain Reversible Cutting Board

Ravioli tray

Marcato Atlas Ravioli Tablet Pasta Maker

Stainless-steel round cutter set

Ateco 5357 Plain Edge Round Cutters in Graduated Sizes

Pasta stripper

Eppicotispai Garganelli and Gnocchi Stripper

Sheet pans

Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet (2 Pack)

Nordic Ware Half Sheet Cover

Spray bottles

Empty Amber Glass Spray Bottles with Labels (2 Pack)

Pastry bags

Ateco 4721 Disposable Decorating Bags, 21-Inch, Pack of 100

Parchment paper

Reynolds Cookie Baking Sheets Non-Stick Parchment Paper

Plastic wrap

Reynolds Wrap 914 PVC Film Roll With Cutter Box, 18-Inch

Stackable food-drying trays with nets

Eppicotispai Beechwood Stackable Food Dryer With Net

Drying rack

Acacia Pasta Drying Rack

Stockpot

Demeyere John Pawson Stockpot, 8.5-Quart

Cuisinart 766-24 Chef’s Classic 8-Quart Stockpot With Cover

Spider strainer

Helen Chen’s Asian Kitchen Stainless Steel Spider Strainer

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wp-yahoo-style-1042-yahoopa-blog · 5 years

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I've tested just about every weird cleaning product — here are the 10 that were truly life-changing

The best cleaning products to inspire you to get your home in shipshape (Photo: Getty Images)

As a former Home editor at Real Simple magazine, I’ve come across my share of domestic products. Cleaning was one of my beats, so I was always testing out the latest mop or updated scrub brush. (What can I say, it was a glamorous job.)

And now that I’m a freelance writer and a mom of two amazing but ridiculously messy children, I’ve really put these cleaning products to use. I definitely have my favorites—the ones I reach for whenever soy sauce finds its way onto the walls or cracker crumbs invade my keyboard crevices (which unfortunately happens more than I care to admit).

So with spring cleaning right around the corner, I’ve decided to share my top 10 products with you. Some are the best of the basics — like these color-coded microfiber cloths. And others are brilliant new inventions, like a mini power tool for grout that looks like an electric toothbrush. To say these are satisfying is an understatement. Put some in your cart, and get to cleaning!

Magic Silicone Dishwashing Scrub Gloves

Magic Silicone Dishwashing Scrub Gloves (Photo: Amazon)

These might be one of my favorite inventions ever. BPA-free silicone gloves with built-in grippy scrubbers for cleaning dishes? Brilliant! They eliminate the need for a scrub brush, keep my manicure intact, and they can be tossed in the dishwasher.

Shop it: Magic Silicone Dishwashing Scrub Gloves, $11, amazon.com

Rubbermaid Reveal Power Scrubber

Rubbermaid Reveal Power Scrubber (Photo: Walmart)

I live in a rental apartment, and when I moved in, the grout around my tub was, shall we say, grout-y. Meaning, stains everywhere. Ew. This tool makes light work of scum. The company says it’s twice as powerful as manual scrubbing, and I have to agree. Use it on everything from faucets and grills to sliding door tracks—you won’t want to put it down.

Shop it: Rubbermaid Reveal Power Scrubber, $20, walmart.com

Angry Mama Microwave Cleaner

Angry Mama Microwave Cleaner (Photo: Amazon)

I can’t count how many times tomato sauce has splattered in my microwave. And even though I know I should clean those splotches right away, I never do. The result? Crud. This gizmo uses steam to loosen all that baked-on grime. Just take off the hair, fill with water and vinegar, and watch Angry Mama get really pissed off as she spews hot steam all over the interior. Then wipe with a damp cloth. She’s incredibly fun to use!

Shop it: Angry Mama Microwave Cleaner, $9, amazon.com

Stainless Steel Kitchenware Cleaner Cast Iron Cleaner Chainmail Scrubber

Stainless Steel Kitchenware Cleaner Cast Iron Cleaner Chainmail Scrubber (Photo: Walmart)

I don’t like how traditional steel wool scrubbers always seem to leave behind steel remnants. (Once I found a little piece wedged in a burner on my stovetop, causing it not to light.) Then I found this medieval-looking cleaner and never looked back. It’s gentle enough for cast iron pans, but won’t scratch. And it happily hangs on a hook.

Shop it: Stainless Steel Kitchenware Cleaner Cast Iron Cleaner Chainmail Scrubber, $11, walmart.com

Microfiber Venetian Blind Blade Cleaner

Microfiber Venetian Blind Blade Cleaner (Photo: Walmart)

I can’t get enough of this microfiber blade cleaner. I use it on my blinds and my air conditioner fins—which get particularly nasty because I live in a city. Just spritz with a little water and go nuts.

Shop it: Microfiber Venetian Blind Blade Cleaner, $6, walmart.com

Hiware Drinking Straw Brush Set

Hiware Drinking Straw Brush Set (Photo: Amazon)

If I gave my kids only straws in their stockings for Christmas, they’d be thrilled. They ask for straws so often, I should buy stock in them. And now that reusable straws are all the rage (and with good reason), these tools get more use in my house than ever.

Shop it: $5 for eight brushes in two widths, amazon.com

Quickie Household Surface Microfiber Cleaning Cloths Variety Pack

Quickie Household Surface Microfiber Cleaning Cloths Variety Pack (Photo: Amazon)

The amount of paper towels I use daily is criminal. These microfiber cloths have drastically cut down my usage—so they save money and trees—and I’ve noticed they get surfaces sparkling clean. Designate one color for each surface: glass; stainless steel; wood; countertops. You can use cleaning products with them but you don’t have to, and I don’t—water works just fine. And they’re machine washable!

Shop it: Quickie Household Surface Microfiber Cleaning Cloths Variety Pack, $14, amazon.com

Scratch Free Reusable Nylon Pot Pan Scrapers

Scratch Free Reusable Nylon Pot Pan Scrapers (Photo: Walmart)

I eat eggs every morning, and I’m messy. So these two things together means my pan stays in the sink for most of the day and then I’m left with a disaster come evening. Before these brilliant gizmos, I’d grab a paper towel (see, I told you I used a lot of them) to clean off the egg remnants before using a scrub brush. But it’s gross and annoying. These pan scrapers are a breeze and can also be used for getting stickers off new glassware or plates.

Shop it: Scratch Free Reusable Nylon Pot Pan Scrapers, $7 for two (free shipping), walmart.com

Baseboard Buddy Extendable Microfiber Duster

Do my kids walk on the baseboards? They get so grimy that sometimes I think they do. And I’m not getting on my hands and knees for anything. The Baseboard Buddy is my friend, for both low baseboards and high moldings. The head swivels to get into angles and can be used dry for dusting or wet for deeper cleaning.

Shop it: Baseboard Buddy Extendable Microfiber Duster, $15, amazon.com

OXO Good Grips Electronics Cleaning Brush

OXO Good Grips Electronics Cleaning Brush (Photo: Amazon)

I eat over my keyboard. There, I said it. This retractable cleaning tool makes me feel like a detective working on a top-secret case. I whip it out and brush crumbs from those keys, then use the silicone side to pick off any crud. Great for detailing watches, cameras, and cell phones too.

Shop it: OXO Good Grips Electronics Cleaning Brush, $5, amazon.com

Read more from Yahoo Lifestyle:

100 natural cleaning products that are worth the green this spring

The cheap cooking tool Taylor Swift calls a ‘game changer’

Amazon shoppers can’t stop buying this $17 packable backpack — here’s why

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instantdeerlover · 4 years

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From the Strategist The Most Essential Pasta-Making Tools, According to Professional Pasta-Makers added to Google Docs

From the Strategist The Most Essential Pasta-Making Tools, According to Professional Pasta-Makers

Photo: Courtesy Retailer

Experts recommend pasta machines, cutters, and more to make fresh, homemade pasta, from the Strategist

Pasta machine Marcato Atlas Pasta Machine

Rolling cutter LaGondola Professional Pasta Cutter Wheel, Ravioli Cutter

Kitchen scale Ozeri ZK14-S Pronto Digital Multifunction Kitchen and Food Scale

Pasta bike Marcato Atlas Pasta Cutter Bike

Bench scraper OXO Good Grips Multi-purpose Stainless Steel Scraper

Wooden board John Boos R02 Maple Wood Edge Grain Reversible Cutting Board

Ravioli tray Marcato Atlas Ravioli Tablet Pasta Maker

Stainless-steel round cutter set Ateco 5357 Plain Edge Round Cutters in Graduated Sizes

Pasta stripper Eppicotispai Garganelli and Gnocchi Stripper

Sheet pans Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet (2 Pack)

Nordic Ware Half Sheet Cover

Spray bottles Empty Amber Glass Spray Bottles with Labels (2 Pack)

Pastry bags Ateco 4721 Disposable Decorating Bags, 21-Inch, Pack of 100

Parchment paper Reynolds Cookie Baking Sheets Non-Stick Parchment Paper

Plastic wrap Reynolds Wrap 914 PVC Film Roll With Cutter Box, 18-Inch

Stackable food-drying trays with nets Eppicotispai Beechwood Stackable Food Dryer With Net

Drying rack Acacia Pasta Drying Rack

Stockpot Demeyere John Pawson Stockpot, 8.5-Quart

Cuisinart 766-24 Chef’s Classic 8-Quart Stockpot With Cover

Spider strainer Helen Chen’s Asian Kitchen Stainless Steel Spider Strainer

via Eater - All https://www.eater.com/21277317/essential-pasta-making-tools-gear

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Another day another cat selfie! 🐱

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The Best Things We Bought in 2019

Put everything in its place

YouCopia Storemore Adjustable Bakeware Rack ($20 at the time of publication)

After months of carefully extracting sheet trays, cutting boards, a pizza stone, and a pie plate from a stacked, wobbling, Jenga-like tower, I bought the YouCopia Storemore Adjustable Bakeware Rack, from our small kitchen ideas guide. This bakeware rack immediately brings order to chaos with its foolproof assembly and adjustable tines, which let you fit many pieces of gear of different sizes vertically within the rack. Now there’s no excuse to pile stuff helter-skelter, and it’s so much easier to find and reach for what I need for the task at hand, whether that’s baking off a salted honey pie or roasting some sausage, greens, and peppers for a sheet-pan dinner.

— Anna Perling, staff writer

Pressure wash everything

Sun Joe SPX3000 Electric Pressure Washer ($135 at the time of publication)

I’d had our budget pressure washer pick sitting in my online shopping cart for a little over a year — I could never quite justify buying it because I thought we’d use it for the one thing we needed it for and then it would languish unused, dusty and forgotten. But I needed to wash my deck, so I finally caved and ordered it because the situation was getting dire and rentals seemed like a hassle. I am happy to report I have now also pressure washed everything in my backyard: the car, the exterior house walls, the bird bath, our outdoor furniture, the grill … the list just keeps growing. My neighbors have also borrowed it, because they’ve seen me outside washing everything and can’t resist how easy it looks to wash years of accumulated grime off things. (And a little neighborly camaraderie feels pretty good.) So if you too have been looking for a project to sink hours into, look no further.

— Daniela Gorny, associate managing editor

Safer, smarter knife storage

Benchcrafted Mag-Blok ($40 for the 12-inch size at the time of publication)

My New York apartment kitchen has no drawers. As such, my knives were piled atop one another inside what was meant to be a wine cubby (why, architects?). That was bad for a few reasons: First, the knives could nick or dull by banging together, and second, it’s dangerous to reach into a pile of sharp knives (duh). I bought the Benchcrafted Mag-Blok, which we recommend in our small kitchen ideas guide, so I could reach for knives quickly and easily, store them more safely, and incentivize myself to immediately dry my knives after cleaning them instead of leaving them on the dish rack. Plus, the Mag-Blok is as sleek as a piece of heirloom furniture, and it’s something I know I’ll keep for a long time.

— Anna Perling, staff writer

A bike that takes the place of a car

Urban Arrow Family ($6,700 at the time of publication)

This summer my family moved to Amsterdam, a city where owning a car is expensive but bike lanes are ubiquitous. This cargo bike (or bakfiets in Dutch) lets me take my 2- and 4-year-old to school or around town, rain or shine, without our having to buy a second car. In addition to a bench seat with two safety harnesses, the Urban Arrow Family has a Bosch electric assist motor, making it easier for me to pedal, and a rain cover for the bucket so the kids stay warm and dry and get to school in style, with room left over for their school bags or a load of groceries. As for their chauffeur, well, I’ve made good use of our guide to gear for foul-weather bike commuting.

— Nathan Edwards, senior editor

A book to make you rethink everything

“How to Do Nothing: Resisting the Attention Economy” ($16 at the time of publication)

I buy only those books that I want to revisit; I prefer to borrow from my local library. But I know I will be meditating on Jenny Odell’s “How to Do Nothing: Resisting the Attention Economy” for years to come (plus, there were too many library holds to wait). Despite the hot-pink, flowery cover and the clickbait title, this book is a cry to reconsider the politics and philosophies behind how people live in a digital world. Odell seamlessly weaves together anecdotes about visiting California’s natural gems with literary theory and insights into how big data uses human consciousness. She makes it all click — and will make you question your own clicking.

— Anna Perling, staff writer

A reliably great iPhone charger

RAVPower Wireless Charging Stand RP-PC069 ($50 at the time of publication)

I had a problem: The flimsy iPhone charger that comes standard with new Apple devices kept sliding behind my nightstand. The solution: the sharp and sturdy RAVPower Wireless Charging Stand RP-PC069. It looks great, charges fast, and is solid enough that it’s never in danger of sliding behind furniture — even when my frenzied daughter is doing her patented flips and “super swoops” on my bed. Also, can we all just admit that it’s a pain to plug that little charging cable into the tiny slot on your phone? My wife initially made fun of me on this latter point: “Oh, it’s sooo hard to plug your phone in, boo hoo.” But I had the last laugh. After several nights of her watching me easily plunk my phone down on this handsome wireless charger while she searched for her cord behind her nightstand and then futzed with plugging it in, she relented and ordered a RAVPower of her own. It’s the little things in life ….

— Ben Frumin, editor in chief

Fresh dried greens

OXO Good Grips Salad Spinner ($30 at the time of publication)

I’ve struggled with washing lettuce for years, stubbornly rinsing, shaking, paper-toweling, fumbling, and cursing my way through the task. The end result was always a bit too waterlogged, a smidgen too gritty, a lot all over the place. No more. In an effort to up my greens-cleaning game, I bought the OXO Good Grips Salad Spinner, from our guide to the best salad spinners, and I haven’t looked back. The spinning mechanism is surprisingly satisfying, a grippy bottom keeps the bowl (which doubles as a serving bowl) in place, and it handles everything from lacinato kale to beet greens with care. “This is a crazy thing,” said my kid, “but I love it!” Enough said.

— Ingrid Skjong, staff writer

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By Shafik Meghji

7 January 2019

“The company claimed it used every part of the cow except for the moo,” said Diana Cerilla, guiding me into the heart of what she calls the ‘killing room’. In the 1930s, as many as 1,600 cows a day – plus thousands of sheep, pigs, chickens and other animals – met their end in this slaughterhouse, before being processed, packaged and exported around the world. I scanned the grisly array of hooks, pulleys, wheels, chains, conveyors and scales, immobile but ominous, and started to shiver.

On the surface, a long-abandoned meat processing plant on the edge of a sleepy town in the Uruguayan countryside does not sound like the most obvious tourist destination, let alone a Unesco World Heritage site. But the Paisaje Industrial Fray Bentos (Fray Bentos Industrial Landscape) had a profound impact on the way the world eats, creating one of the best-known British brands of the 20th Century, transforming the Uruguayan economy and helping to move global food production into the industrial age. Moreover, the site is an impressive display of once cutting-edge, now slowly rusting Edwardian- and Victorian-era technology. It even, in certain lights, has an eerie beauty, at least for someone with a passion for industrial archaeology.

View image of The Paisaje Industrial Fray Bentos in Uruguay had a profound impact on the way the world eats (Credit: Credit: Shafik Meghji)

You may also be interested in: • The ingenious story of Michelin stars • The city that lit the world • The shipyard that changed humanity

The complex dates to 1863 when the Liebig Extract of Meat Company founded a factory on the banks of the Uruguay River and started churning out ‘beef extract’ using a technique patented by pioneering German chemist Justus von Liebig. Cheap cuts of meat – widely available here, thanks to Uruguay’s burgeoning cattle ranches – were boiled down to produce a nutritious stock that was originally aimed at convalescing patients. The process was subsequently refined, the liquid solidified, and Oxo – small crumbly cubes of stock – came into being.

The company used every part of the cow except for the moo

A town grew up alongside the German-run, British-financed factory, as workers flocked here from across Uruguay and around 60 other countries. Originally called Villa Independencia, the town was later renamed after a 17th-Century Uruguayan hermit, called Fray Bentos (Friar Benedict in English), who reputedly lived in a nearby cave. Soon Liebig was producing another popular product from off-cuts of meat: tinned corned beef. Oxo and corned beef became staples for working-class people across Europe for whom meat had previously been a luxury item. They also provided inexpensive, long-lasting and easy-to-carry rations for British soldiers during the Boer War and British and German troops in World War One, as well as for polar explorers like Robert Falcon Scott and Ernest Shackleton.

In 1924, the company was bought by the British Vestey Group and renamed Frigorífico Anglo del Uruguay. Taking advantage of fast-developing refrigeration technology, ‘El Anglo’ started exporting frozen meat around the world, alongside Oxo, corned beef and more than 200 other products, from leather to soap, sausages to jams. In 1943 alone, 16 million tins of corned beef were shipped out from Fray Bentos, the vast majority used to power the Allied war effort. The products even earned a royal following: “I remember eating corned beef until it came out of my ears,” Prince Charles told reporters when he visited Uruguay in 1999.

View image of The town that grew up alongside the factory was renamed Fray Bentos after a 17th-Century Uruguayan hermit (Credit: Credit: Global_Pics/Getty Images)

Today the plant is open to the public. The office buildings have been renovated and now house a museum with exhibits from the plant’s heyday, including vintage typewriters, classic posters, rudimentary firefighting equipment and rickety delivery trucks. Another section has been taken over by a local university, keeping alive the plant’s technological traditions. But most of the rambling complex has been left as it was, and wandering through these vast, silent, low-lit buildings is a haunting experience.

The engine room looks like a scene from a steampunk comic, with rusted diesel-powered generators, huge turbines and steam compressors festooned with levers, valves and wheels connected by a multitude of winding pipes and chimneys. On the walls next door are marble-panelled units covered with the dials and switches that controlled the plant’s electricity production: in 1883, this became the first place in Uruguay to generate electricity. “The factory reminds me of the Charlie Chaplin film Modern Times,” said Cerilla, the museum manager, as she showed me round.

I remember eating corned beef until it came out of my ears

Outside, a soaring water tower looms over a crowd of interlinked brick, concrete, glass and corrugated iron buildings. Many are off-limits for safety reasons, including the monolithic cold store, which once held up to 18,000 tonnes of frozen meat. But it is possible to poke round the Casa Grande, the manager’s house, an opulent mansion with stained glass windows, two pianos, hardwood floors and a gong to signal the start of a meal.

“This was the industrial revolution in Uruguay,” said guide Nicolás Cremella. “Fray Bentos was really important to Uruguay – it was the country’s real capital, not Montevideo. It was the only industrial meat company, and provided jobs throughout the country.” But while the company may have provided employment locally, the profits headed overseas.

View image of Workers flocked to Uruguay from more than 60 countries, drawn by job opportunities at Fray Bentos' meat processing factory (Credit: Credit: Shafik Meghji)

Fray Bentos products remained popular in post-war Europe, but slowly fell out of favour as food technology developed and eating habits changed. The Anglo plant passed on to the Uruguayan government in the late 1960s, and eventually closed in 1979.

“It was a company town, and it was terrible for people when it finally shut down,” said Cerilla, whose father and grandfather worked at the plant. “Lots of people left, and many emigrated.”

Despite the initial gloom, Fray Bentos town recovered. Today it has a flourishing paper pulp industry, and in 2015 it received a further boost when Unesco granted the Anglo plant World Heritage Site status. (The Fray Bentos brand, incidentally, is now owned in the UK by Baxters, which still uses it for a range of tinned pies, puddings and meatballs.)

View image of In 1943 alone, 16 million tins of corned beef were shipped out from Fray Bentos (Credit: Credit: David Forster/Alamy)

In the late afternoon, I headed back into town via Barrio Anglo, a suburb of around 300 homes built for the company’s senior staff. The smell of mowed grass, tree blossoms and barbeque smoke hung in the air as I wandered past clusters of simple bungalows with corrugated iron roofs and luxuriant gardens. Nearby were the golf, tennis, football and rowing clubs that once formed the focal point of expat life.

This was the industrial revolution in Uruguay

An insight into this period is provided by S W Johnson, a British manager at the plant in the 1930s. “We had the ‘Anglo Social and Athletic Club’, with its hall for dances, a snooker/billiards room, bridge room, library which only carried English books and magazines… and a bar (the Uruguayan attendant also accepted bets on the then illegal quiniela or numbers game)… As we were not then blessed or cursed with television, and the radio [was] mainly used for listening to the BBC, which brought news from ‘home’, we led a very active life,” he wrote in an account featured in Andrew Graham-Yooll’s Uruguay: A Travel and Literary Companion.

By the time I reached the town centre, it was early evening and life was returning as locals rose from their afternoon siestas. A group of children played hide-and-seek in the main square, Plaza Constitución, ducking down in the cast-iron bandstand, donated by the company to the town in 1902 and a replica of one that once stood at the Crystal Palace in London. Parents gathered on benches to sip mate, the local caffeine-rich herbal tea, while monk parakeets cawed from their perches in the many palm, willow and palo borracho trees.

View image of The Paisaje Industrial Fray Bentos became a Unesco World Heritage site in 2015 (Credit: Credit: MIGUEL ROJO/Getty Images)

For dinner, it seemed fitting to sample the product that, above all others, put the town on the map. Uruguayans eat more beef than anyone else in the world – around 56kg per person a year – and the cattle industry is a key part of the economy. But though Fray Bentos remains synonymous with corned beef, few locals eat it today. “We don’t like eating meat from tins, we like fresh meat,” Cremella told me. “People in Fray Bentos may have tins of corned beef at home, perhaps on the shelf as a [trinket or] souvenir, but not to eat.”

Sure enough, none of the restaurants I visited had corned beef on the menu, nor did the first three supermarkets I stopped in. Eventually, as I was on the verge of giving up, I found a small store with a couple of tins for sale: ‘Marca Uruguay – Industria Brazil’, the labels read: ‘Uruguay Brand – Made in Brazil’.

Places That Changed the World is a BBC Travel series looking into how a destination has made a significant impact on the entire planet.

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The Ten Secrets That You Shouldn’t Know About Mint Kitchenaid Stand Mixer | mint kitchenaid stand mixer

Photographer: Jennifer Amber (2); Prop stylist: Brice Gaillard; beard and makeup: Jas Lee/JumpIf “zoodles” aren’t yet in your approved banquet circling — or alike article you accede a absolute chat — adapt for that to change in the advancing months.Zoodles are noodles fabricated from zucchini application a apparatus alleged a spiralizer that can about-face vegetables into quasi-pasta. Forget the juicers and ability blenders — the spiralizer is the must-have apparatus of the moment in advantageous kitchens.

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On Amazon, two of the top 10 acknowledged kitchen accoutrement are spiralizers. They’re additionally a top agent for Sur La Table — which sells no beneath than a half-dozen versions of the apparatus — and at bounded kitchen stores. KitchenAid alike appear a spiralizer adapter for its angle mixers aftermost summer and affairs to absolution two new blades — to actualize pasta of capricious thickness, from angel beard to advanced ribbons — this spring.

“They’re actual popular,” says Tux Loerzel, a administrator at New York’s Whisk kitchen shop. “We’ve had agitation befitting [certain models] in stock.”

For those who appetite to accept a abbreviate waist — and eat their big abating basin of Bolognese, too — spiralized noodles are article of a godsend. While a basin of spaghetti packs 400 calories (in 4 ounces of broiled pasta), a basin of zucchini pasta has about 35 calories (using 1 zucchini per serving).

“It’s the acknowledgment to our prayers of ‘I aloof appetite to eat what I appetite to eat but I don’t appetite to accretion weight and I appetite to feel good,’ ” says Ali Maffucci, 28, the columnist of acknowledged cookbook “Inspiralized,” which has awash added than 127,000 copies to date, according to Nielsen.

The Jersey City, NJ, citizen — who’s already at assignment on a additional cookbook — credits spiralizing with allowance her bead 35 pounds from her 5-foot-8 frame.

Maffucci, who grew up in a baby boondocks in axial New Jersey, aboriginal apparent spiralizing in 2013. She became so amorous about the action that she abdicate her job alive in development in the airline industry so she could focus on her recipes.

“The bendability is uncannily agnate to spaghetti, and I’m Italian-American and grew up bistro spaghetti all of the time,” says Maffucci, who now has 114,000 followers on her @inspiralized Instagram annual and a blog that she says gets 2 actor angle a month. “I don’t feel like I’m on a diet, I aloof feel like I’m bistro my admired things and they appear to be healthy.”

The spiralizer hasn’t aloof helped Maffucci lose weight, it’s additionally accepted a moneymaker. She says she’s quadrupled her salary, acknowledgment to announcement on her blogs, sales of her own branded spiralizer — she’s awash 33,000 units back ablution it aftermost March — and partnerships with companies like Houlihan’s alternation restaurant, which aloof launched a spiralized menu.

After the success of its aboriginal spiralizer cookbook, Williams-Sonoma is arising a additional one, “Spiralizer 2.0 Cookbook,” due out in June.

“For bodies who appetite to get added fruits and vegetables, it’s a bang dunk,” says Amanda Haas, comestible administrator for Williams-Sonoma. And, she notes, it’s not aloof for authoritative faux fettuccine. “It makes bistro bloom a little bit added exciting. It’s attractive and you appetite to eat it,” says Haas.

New Yorkers say the accessories are abnormally abundant for burghal living.

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“It’s easier than chopping, abnormally back you’re abbreviate on adverse space,” enthuses Savannah Smith, a 23-year-old who lives in the East Village and works for a absolute acreage startup, abacus that she brand application her spiralizer to accomplish absorbing salads and slaws.

For those who adopt a added laissez-faire approach, there’s Hungryroot, a bounded aggregation that makes prepackaged veggie noodles. They’re an more accepted account at FreshDirect, which has apparent an boilerplate 40 percent advance in sales anniversary anniversary for Hungryroot back it started affairs the articles in September.

Keri Glassman, a nutritionist based on the Upper East Side, says she tells all of her audience to try veggie noodles.

“You’re replicating the comfort-food meal,” she explains, “but demography out the aesthetic pasta, which we apperceive is aloof a big basin of sugar.”

There are dozens of altered spiralizers on the market. Best abatement into one of three categories — handheld, countertop and electric. Which is appropriate for you and your vegetables? Accept a look:

If you anticipate you’ll be spiralizing generally and appetite to accouterment harder veggies, such as beets and candied potatoes, go for a apparatus that sits on your countertop. The Inspiralizer, $49.95 at inspiralized.com.

Want to go electric? Opt for an add-on for your KitchenAid angle mixer. KitchenAid spiralizer attachment, $99.95 at Amazon.com.

This bargain handheld archetypal is Sur La Table’s best accepted spiralizer, abundant for those who appetite to aftertaste the trend after authoritative a big investment. OXO handheld spiralizer, $15 at surlatable.com.

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Forget the abundant noodles and rice and sub in advantageous vegetables instead with these active recipes from Ali Maffucci’s “Inspiralized” and Denise Smart’s “Spriralize Now!”

William Shaw✦ 2 ample zucchini, ends akin and bisected crosswise✦ 1 tbsp. olive oil✦ 1 garlic clove, crushed✦ 1 baby red chili, seeded and cautiously chopped✦ 3½ ozs. white crabmeat, best apart✦ Cautiously grated bite and abstract of ½ an amoebic lemon✦ 1 tbsp. chopped mint✦ Afresh arena atramentous pepper

Using a spiralizer adapted with a 3mm spaghetti blade, spiralize the zucchini.

Heat the oil in a wok or ample frying pan over average heat, add the garlic and chili and baker acclaim for 2 minutes. Activity in the spiralized zucchini and baker for 2 to 3 minutes, until aloof tender.

Stir in the crab, auto bite and abstract and mint, acclaim bung calm and division with pepper. Serve immediately. Serves 2.

William Shaw✦ 2 tbsp.tamarind paste✦ 2 tbsp. Asian angle sauce✦ 2 tbsp. approach amoroso or ablaze amber sugar✦ Abstract of 1 adhesive or water✦ 1 daikon, about 12 ozs., peeled, ends akin and bisected crosswise✦ 1 carrot, ends akin and bisected crosswise✦ 2 tbsp. peanut or sunflower oil✦ 1 garlic clove, chopped✦ 1 red chili, seeded and cautiously chopped✦ 1 agglomeration of scallions, sliced✦ 4 ozs. raw shelled shrimp✦ 2 eggs, beaten✦ 7 ozs. bean sprouts✦ 4 adhesive wedges, for serving✦ 2 tbsp. broiled peanuts, almost chopped✦ 4 tbsp. chopped cilantro

Make brainstorm sauce. Whisk calm the tamarind paste, angle sauce, amoroso and adhesive juice. Set aside.

Using a spiralizer adapted with a 6mm collapsed brainstorm blade, spiralize the daikon. Change to a thinner spaghetti brand and spiralize the carrot, befitting the daikon and allotment separate.

Heat a wok over aerial heat, again add 1 tbsp. of the oil and agitate around. Add the garlic, chili and scallions and stir-fry for 1 minute, active continuously. Add the spiralized daikon and stir-fry for 2 minutes, again add the spiralized carrots and shrimp and stir-fry for 1 to 2 account or until the shrimp accept angry pink.

Push the stir-fried capacity to the ancillary of the wok and add the actual 1 tablespoon oil. Cascade in the eggs and cook, active continuously, until they activate to set.

Add the bean sprouts and cascade in the brainstorm sauce. Bung aggregate calm until acrimonious through, active continuously for 2 minutes. Activity in bisected of the atom and cilantro, again beanery into bowls.

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Serve anon topped with the actual atom and cilantro, with adhesive wedges to clasp over. Serves 2.

William Shaw✦ 2 tbsp. approach amoroso or ablaze amber sugar✦ 2 tbsp. Asian angle sauce✦ Abstract of 3 limes✦ 3 garlic cloves, crushed✦ 1 bird’s eye chili, seeded and cautiously chopped✦ 6 tbsp. chopped beginning cilantro✦ 1 baby cucumber, ends akin and bisected crosswise✦ 2 carrots, peeled, ends akin and bisected crosswise✦ 1 baby daikon, peeled, ends akin and bisected crosswise✦ 1 lb. sirloin steak✦ 1 tbsp. sunflower or peanut oil✦ Alkali and afresh arena atramentous pepper✦ ½ arch Napa banknote or abstract lettuce, cautiously sliced✦ Handful of peanuts, almost chopped (optional)

Whisk calm sugar, angle sauce, adhesive juice, garlic, chili and cilantro in a baby bowl. Set aside.

Using a spiralizer adapted with a attenuate spaghetti blade, spiralize the cucumber, carrots and daikon. Abode the spiralized vegetables in a basin and dribble with bisected the dressing.

Brush the steak with the oil. Calefaction a battercake over aerial calefaction until smoker hot, again add the steak and baker over medium-high for 3 to 6 account on anniversary side. Allow to blow for 5 minutes, again agilely slice.

Just afore serving, activity the banknote or bill into the basin with the spiralized vegetables. Abode on a ample platter, top with the steak and dribble with the actual dressing. Sprinkle with the peanuts, if using. Serves 4.

Evan Sung✦ 1 tbsp. olive oil✦ 1 ample garlic clove, minced✦ 1 average red onion, agilely sliced✦ 5 celery stalks, cautiously diced✦ 4 ample turnips, peeled, spiralized, again riced✦ Alkali and pepper✦ ¾ cup low-sodium craven broth✦ Chopped beginning parsley, for garnish

Spiralize a turnip. Again abode noodles in a aliment processor and beating until rice-like.

Place a ample nonstick bucket over average calefaction and add the olive oil. Back the oil is shimmering, add the garlic, onion and celery; baker for 2 to 3 account or until the onion is translucent. Add the alarm rice and division with alkali and pepper. Cascade in the craven borsch and baker for 5 to 7 account or until the alarm rice begins to amber slightly. Serves 4 as a side.

From “Inspiralized: About-face Vegetables into Healthy, Creative, Satisfying Meals.” Copyright © 2015 by Ali Maffucci. Photos by Evan Sung. Published by Clarkson Potter, an banner of Penguin Random House LLC.

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