A growing list of everything I find most useful in my kitchen, from making sourdough to peeling vegetables to finding inspiration for a weeknight dinner. Some links below are affiliate, so I’ll receive a small commission on purchases made through them, but everything mentioned here can be found in my own kitchen, and I reach for them almost every day. Should you have any questions, please contact me here.
At Home in the Whole Food Kitchen, Amy Chaplin
Healing with Whole Foods, Paul Pitchford
Animal, Vegetable, Miracle, Barbara Kingsolver
Tartine Bread, Chad Robertson
Sourdough, Sarah Owens
TO WATCH + LISTEN
Cooked, Micheal Pollan + Alex Gibney
Sustainable, Matt Weschler + Annie Speicher
The Mindful Creative Podcast, Rachel Korinek
IN THE KITCHEN
A FEW PANTRY FAVORITES
Dry goods for fresh people. They had me at hello. Grain sources exclusively Canadian products, including; lentils, quinoa, chickpeas and farro (all 100% traceable dry goods). This is real people growing (really) good food. You can check out a few of may favorite recipes using GRAIN here, here and here.
Abeego is a product that I didn’t know I was missing until I had it. A beeswax wrap that keeps your food alive, because it breathes. Say no more to plastic and reduce your waste. I use the large wraps to keep my sourdough from drying out on the counter, and always keep our adventure lunches fresh when we are on the go with abeego wraps. Not to mention how handy they are when making raw treats or snacks.
Maison Orphee is a Quebec based company that produces quality oils and condiments. Most used in my kitchen are the mustards (I can’t live without good dijon) and I use the fine grey sea salt when making sourdough bread. I also love making a few of my favorite salad dressing with red wine or balsamic vinegar.
Harissa is my favorite condiment. And Mina produces the best store bought harissa I have found. My favorite is definitely the spiciest. There are a million ways to use harissa, but you can get a few ideas here, here and here.
A FEW GOOD TOOLS
Epicurean Cutting Boards. Durable and eco-friendly, these cutting boards seem to last a lifetime. I was skeptical at first, but they have proven to be worth every penny. I loved them so much I went ahead and purchased the utensils without regret.
Cast Iron. Once I started cooking with cast iron it was hard to go back. I received a dutch oven as gift when we were living in France and it has become my kitchen workhorse ever since. I use it for everything from soups to sourdoughs. Le Creuset has made a good name for itself but a Lodge Dutch Oven is a great price for the quality. I know that because I religiously use a Lodge 10-Inch Skillet for perfect frittatas and socca bread. Just be sure to care for and keep your cast iron well seasoned, it will return the favor.
If you’re just getting into making your own bread at home, you really don’t need much equipment. A glass container for your stater, a large mixing bowl, flour and water. A dutch oven or cast iron skillet is ideal (see above), but one tool that will make a big difference is a good Dough Scraper . From splitting dough to shaping to cleaning counter tops, this small tool can make a big difference. A Digital Kitchen Scale is also a requirement.