Yum! Now I want these tonight! But we just made pork meatballs last night (Nigel Slater's, the ones w/ lemongrass & chilies). It seems prudent to wait a few days but Faith's comment ...

I was just re-watching Gosford Park the other day on TV too! I was enamored with shelves of preserves, so nicely labeled and stored.

I love my reusable parchments too! Everyone always mentions Silpats but I'm happy to see reusable parchment in your list. I've been using mine for at least 10 years strong and they are one of my ...

The brown-braised onions (oignons glacés à brun) from Julia Child's Mastering the Art of French Cooking are delicious and versatile as well as supremely easy. The recipe ...

I've totally been meaning to make those gingerbread cookies, too. The original Tartine version in the book is soooooo gorgeous that the only thing stopping me is finding a similarly intricate and ...

Kevin is Yukon Cornelius. Haven't you seen this? http://newyork.grubstreet.com/2009/10/who_should_top_chef...

Whoever said that Jennifer is hitting the wall on the show last night is right. I hope she can get it together. I'm really rooting for her to pull through. But at least there's Kevin...

Love popovers and serve them often. MegP, they're best straight from the oven but you can rewarm them pretty successfully.

Chopsticks for me too. I can't imagine getting along in my kitchen without them. Also, the digital scale in our house is almost in constant use. Not just for baking but for measuring...

Wow, just one Wisconsin cheese and one California cheese, huh? I know there are lots of great cheeses from the northeast but this is not a very balanced list to represent the bounty of artisanal ...

I do the same as Yasmine and matchbookhymnal. Mine are Ziploc plastic containers - 2 square sizes using the same lids and 2 round sizes using the same lids, each shape nested and stack...

A local middle eastern grocery store stocks packages of puff pastry 5" squares. Perfect and handy for so many things. I like to fold them in half over a chunk of chocolate bar, seal, ...

misslibrarian, I love Fitger's too! And I love hard cider. But I've never had Fitger's hard cider. Apparently a trip up to Duluth is required soon. Thanks for the tip. ...

What Monty Johnson said. Some Branston pickle would complete this picture for me too.

I love slab bacon for lardons and such. @ elizabeth marley: Asian markets generally stock raw pork belly but I've never seen slab bacon at one. And you don't really use belly and baco...

sweettooth101, are you sure you want to get a pastry cutter/blender? I found that I never used my pastryblender. Cleaning between the cutters/wires was a pain and it took up too much space in my ...

I'm knitting myself one of those tea cozies, pronto!

Oh wow, is this like a southern version of milk toast? I often had milk toast as a kid but it's been years!

What I do with leftover bread depends on what type of bread it is too. Panzanella, ribollita, bread pudding, strata, stuffing/dressing, french toast, bread crumbs, stuffed pumpkin, b...

Very pretty. Does anyone know how well these teapots insulate heat?