In a small kitchen, you don’t need a lot of equipment to cook great food. Still, you do need some pots, pans, utensils, and dishes–obviously. In the BGSK book, you’ll find a bare bones list of necessary tools, but I’ve long wanted to bring you a similar resource on the web.
So we’re going one by one, stocking up our virtual pantries and maybe our real ones too.
A one-pot meal is only as mess-free as your pot is attractive. What I mean is, if you cook your meal in one ugly pot but have to transfer it to a platter to serve, you’ve immediately got a second thing to wash up after dinner. That’s why I love having baking dishes so pretty I can plop them right down on the table to serve dishes like yesterday’s Cheesy Butternut Squash Enchiladas, for one. I reach for my Emile Henry Casserole Dish all the time-it’s a Williams-Sonoma exclusive, but you might also like one of these adorable (and slightly less expensive) Emile Henry 13-by-10-inch lasagna bakers too.
Here are a few of the enchiladas, gratins, baked pastas and mac ‘n cheese recipes you’ll make in your pretty new casserole dish (counterclockwise from top):
- Barb’s Corn Pudding
- Mac ‘n Cheese with Pesto, Prosciutto & Peas
- Baked Shells with Tomato & Mozzarella
