“I’ve been really flattered — honored, actually — that my hair gets so much attention. My secret? I use Dial bar soap, the one with green tea and antioxidants added”
“Four gas burners, flattop in the middle, electric oven. Please note the hood, critical for proper cooking — otherwise, I can’t use high-enough heat without setting off alarms.”
“Calphalon anodized stock pot. "I can't recommend Calphalon highly enough for the home cook. I wanted them to sponsor my blog, but when I brought it up, they moved out of Ohio.”
“I use this baby for deep-frying and always have some fat in there for immediate use when I want some potato chips or fried chicken.””
“I use it when I have a lot of stuff to strain: stocks, a big batch of soup, sauce from a purée.”
“My mom, a real-estate broker for Sotheby’s in Palm Beach, actually picked these up at a house she sold. Neither the buyer nor the seller wanted them.”
“Love it. When I’m burning a sauce, the water’s right there. Filling up a ten-gallon stock pot, it’s great. The drawback is that you can walk away and forget that you left it on. But you know what’s way cooler that you can’t see in the photo? Foot pedals at the island sink. I don’t know why they’re not standard in all kitchens.”
“I use it often to flatten out chicken or veal or to pound a big knife through big bones. Also, it scares the shit out of the kids.”
“I use two knives: a chef’s knife and a paring knife. Why anyone buys a block of knives, I have no idea.”