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. You can see the whole “set” here.
We could probably all use some extra salad in our lives. For me, one of the biggest deterrents to eating more greens comes in the form of prep work: washing and drying the greens. That’s why-even though it occupies a whole shelf in a my cabinet-I own a OXO Good Grips Salad Spinner
and wouldn’t trade it for anything. By spinning the greens with lots of centripetal force, the water flies right off, making the whole job less annoying. The alternative is dabbing each leaf with a paper towel til it’s dry and ready for dressing. Not fun.
If, however, there’s just no room for a spinner, you might try using a fruit and veggie drying mat
. I’d recommend washing the lettuce an hour before dinner, then leaving it to airdry on the mat, flipping it once.
Here are the salads you’ll eat way more of now that you (top to bottom):
- Romaine and Radicchio Salad with Shaved Fennel and Canlis Dressing
- Kale Chef’s Salad
- Caesar Wrap with Tofu Croutons
