The Daily Dish

Kitchen Tools

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white bean walnut dip in bowl

In the kitchen I like the basics so I don't use a lot of gadets, but here are a few I would recommend to any amateur or professional for their kitchen:

1. For pasta I always use a simpe, inexpensive chicken wire spider skimmer on a bamboo handle to lift the pasta and vegetables from the water.

2. Metal tongs are another essential tool. When I am at the stove I always have a pair on hand, they are perfect removing long noodles, pieces of meat or fish, or just a quick stir.

3. Another treasure: my wooden spoons for mixing, stirring, and tasting.

And when your meal is ready to serve, have wine glasses handy and a nice bottle of Bastianich wine to toast.

Salute e buon appetito!

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