Folk Stripe Tray by Ary

• $43
• Gretel

These trays were designed for Ary by Asta Barrington, a British textile designer. Her bright patterns are printed on birchwood trays, and they're delightfully cheery, modern interpretations of folk patterns. I have the one in red and it's lovely.

Growing up there were always three major countertop appliances in my parent's kitchen. A slow cooker, a waffle iron, and their beloved food processor. It was a major investment and I've always had one in my life. I've considered it a kitchen staple, but do you really need one? 

Yesterday I 'fessed up to something you may be able to relate to: I've spent years in an uneasy relationship with my cast iron skillet. It is so delicate, for all its brawny heft, demanding to be seasoned, kept away from tomatoes, and cleaned just right; if soap or vinegar comes near start all over again! Who needs that kind of fuss in the kitchen? Not me. But I just hadn't learned yet to love my cast iron skillet. 

Given proper loving care — and less of it than you might think — the cast iron skillet can be your friend with benefits in the kitchen. Here are 35 ways to love your skillet more; it will love you back — I promise. 

When I was first settling into my kitchen, I quickly realized that drawer space was at such a premium that I would not have room for an in-drawer knife block (my number one choice for knife storage). Ditto goes for the countertop. So I purchased a magnetic knife rack. But when it came time to hang it up, I faced, well, a bit of a hangup:

Q: My blender is on its way out — literally one smoothie away from never working again. I know Vitamix is the ultimate, but it's out of my budget. Any suggestions for alternatives that are cheaper yet still reliable?

Sent by Katherine

Ceramic Pie Pan from Martha Stewart Collection at Macy's

• $16.99
• Macy's

I saw this pie dish at Macy's tonight and really liked it. I feel like it's weirdly difficult to find simple yet classy pie pans, and this one is just right. Generous enough for deeper pies and crumbles, and cherry red, for summer.

I have a collection of towels in my kitchen, and most of them are practical, durable workhorses perfect for dealing with the mess of cooking. But I do have a weakness for pretty tea towels, and like to have a couple on hand for drying my (clean!) hands and just generally making my kitchen feel homey. I just found these Plus Towels from Willow Ship, and I love everything about them.

While our party line, here at The Kitchn, is that the cast iron skillet is one of your best friends in the kitchen, I've always been a little intimidated by mine. It just seemed so demanding, so finicky. I'd season it and carefully wash it (wait — was I supposed to use soap? Yes or no?) and dry it, but it would still develop spots of rust. And then I found a better way of drying it, and this pan rose once again in my estimation. 

One thing about making your own almond milk is that you end up with a lot of leftover almond meal as a result. But even if you're not making almond milk, perhaps you bought a bag of almond flour on impulse that is now hanging out in your cupboard awaiting culinary inspiration. Wait no more! Here are five ideas for using up your stash of almond meal.

Solid Walnut Wood Board from Dominik Woods

• $89
• Etsy

These wood boards really caught my eye. The teardrop shape is unusual and beautiful, with soft rounded edges, and that lovely walnut grain. The boards are treated with a blend of beeswax and food-safe mineral oil. One of the nicest cheese boards I've seen in a while.

Love the throwback look of barn lights, or those metal industrial-style farmhouse pendants? If you're looking for a go-to resource for these kinds of lights for your kitchen or dining room, Barn Light Electric is a dream. 

Q: I've found myself with leftover mascarpone cheese — maybe 1/4 of my 8-ounce tub. I have a feeling I could turn it into a delicious pasta sauce for ravioli but I didn't want to experiment with mascarpone and ruin it. It's just too creamy and delicious! I'm open to lots of suggestions. What are some ideas for using mascarpone?