These black salad bowls are handmade by Laurie Goldstein, an artisan living in Israel. Each bowl has that handmade quality, a little speckled and imperfect, but still dishwasher-safe. A great piece to be used over and over again.
Pomegranate molasses has become one of my favorite new ingredients. It's deep and intense, and a little sweet but mostly tangy and acidic, with the ripe notes one usually only finds in red wine. I use it in drinks, and on duck and lamb in glazes that manage to be pungent without too much sweetness.
I nabbed one of these small Staub bakers at a discount store a couple weeks ago for only $40, and it's been worth every penny. It's a 3-quart dish, but a little smaller than the standard 9 x 13-inch. It's deep and makes great deep-dish casseroles and gratins. And of course, like everything else Staub makes, it's super handsome and weighty. 3.25 Qt, 8" X 12"
I recently noticed that while I have a whole pile of tablespoons and randomly-sized measuring spoons, I only had one or two teaspoons. My sweet husband surprised me on my birthday with a stack of these great teaspoons. I use teaspoons more than any other measuring spoon, and it's really helpful to have some extras. Also, I love these measuring spoons - they're the nicest ones I have now. They have shallow bowls and a long handle, easy to fit into a narrow spice jar.
Hopslam is a seasonal beer from Michigan brewery Bell's Beer, and it's always terribly popular during its very short release season. (Good luck finding it - our grocery store sold out in 24 hours.) If you love hops this is your beer. It's incredibly citrus-focused, with the intense juiciness of grapefruit, the herbal aromas of hops, and a tingling bitterness finished with sweet honey. Via Bell's description: "Starting with six different hop varietals added to the brew kettle & culminating with a massive dry-hop addition of Simcoe hops, Bell's Hopslam Ale possesses the most complex hopping schedule in the Bell's repertoire." If you're into IPAs and hoppy beers, this is a great winter treat.
I'm such a fan of Full Circle and their washing up tools, especially this brush. It's a handsome alternative to slippery plastic wands, with a smooth bamboo handle that feels great in the hand, and sturdy bristles that clean without scratching. Definitely one of my favorite cleaning tools ever.
A few years ago we switched entirely to cloth napkins, and while it's a little more work, it's a relief to ditch paper at the table. Cloth feels so much more substantial, nicer on the lap and on your fingers. I need a new stack, though, to finally replace our threadbare and stained cotton napkins. I have my eye on these casual linen ones. Lots of color options for that bright double-stitched trim!
A little liqueur in one of these pretty glasses is a lovely way to end a meal. I really like having teeny glasses on hand for a nip of Fernet Branca at the end of dinner, or a sip of Scotch before bed.
I love my silicone pan liners, the ones that fit in my big sheet pans and save on parchment and cleanup. But then I just discovered these round versions via my friend Marisa (of Food in Jars). These round cake pan liners are so cool! They fit inside a cake pan, removing any need for lining with parchment. These would be so helpful for folks who bake cakes regularly - no more parchment needed!
How much can a spatula improve your cooking life? Quite a lot, actually. A spatula may seem like a minor tool, but it's constantly in use. GIR (Get It Right) claims to have perfected the spatula, and I might have to agree. These colorful spatulas have no seams, and they're small and slim yet sturdy enough to scrape out the toughest bowl or jar. It stands up to hot pots, and it's the right size for smaller hands. Read more of Emma's glowing review of this spatula here...
We've been noticing how many people these days have an iPad in the kitchen - it seems like the gadget of choice for saving and reading recipes while cooking. This easel is one of the nicest, warmest stands I've seen for using the iPad in the kitchen. It's made out of wood (unlike the more "tech" inspired steel or black plastic) and the easel itself can be used on the countertop, or inserted into its wall holder to raise the iPad to eye level.
My husband, who does practically all of the dishwashing in our household (yes, he's awesome!), requested a reorder of these Spaghetti Scrubs. The original pair we had lasted nearly a year, more than justifying their moderately expensive price. He really likes how they scour without scratching, letting you really scrub a pot clean without worrying that you're taking off the finish. And he's the expert around here, when it comes to cleaning pots, so I promptly got us some refills. Have you ever tried these?
I'm a little obsessed with whisks - I have a lot of them. (In my defense, they are all pretty constantly in use!) This modern whisk designed for Normann Copenhagen is at the top of my current whisk wishlist. Just look at it - doesn't it look extra-easy to clean?
The holidays got me in a baking mood, and I'm coveting this board from West Elm that is marked with all kinds of things helpful to the frequent baker: Conversion tables, a ruler for rolling and cutting pastry, and circles for shaping pie dough. (The reverse side is smooth and clear.)
Bamboo with a natural finish. 24"w x 18"d x 2.25"h.
Maybe I'm just not ready yet for the holidays to be over, but I'm smitten by this tea towel from the Maine design duo Ktaadn. Its candy cane stripes feel fresh and bright - just the sort of thing to have around during the winter holidays.
Ice tongs aren't the sort of object you think about very much - except when you need them. These tongs are worth a moment of appreciation, though - they're beautifully shaped like a wishbone, without a long handle to get in the way. Would make a great little hostess gift for New Year's parties.
I picked up a slice of this cheese when in San Francisco a few weeks ago, and we couldn't stop picking at it. It was gone long before we got around to putting it in morning eggs (the original plan). It's a raw cow's milk cheese from France. It has been usually aged 10 to 12 months, and it's very creamy yet firm, with rich, deep tones of fruit and grass, and an interestingly sharp edge.
We've been drinking this modestly-priced Pinot Noir and really enjoying it. (Read more about the Stephen Ross winemaker here at Lot 18.) It's full and fruity, lush and plush with raspberry, a wine to drink all by itself, as well as to enjoy with food.