What happens when Food52 and Food Network team up to field an all-star team—Katherine Alford, Food Network’s Senior Vice President of Culinary and our own Amanda and Merrill—that helps people find more joy (and make better food) in their kitchens?
The Kitchen Squad (which is slightly more practical, but just as much fun, as a cheer squad).
Last episode, we watched them help recent-grad Madeline get her kitchen housewarming party-ready. This time, they’re visiting Wummy, a busy mother who wants to get her kitchen back in order so that she can start planning and preparing healthy meals ahead of time:
From freezing make-ahead sauces to freeing up counter space, here are the tools that can help you apply the Squad’s advice to your own kitchen:
Everyday Ice Tray with Lid (Pack of 3)
Reclaimed Knife Grabber
Silicone Spatulas (Set of 2)
Miyabi Birchwood Japanese Knife Collection
Spherical Hanging Basket
Dough Scraper with Brass and Walnut Handle
And for the recipes and cooking tips, look no further:
How to Make a Vinaigrette Without a Recipe
by Kenzi Wilbur
How to Make Any Marinade In 5 Steps
by Karl Rosaen
How to Prep Radishes
by Sarah Jampel
What to Do with an Overload of Radishes
by Alexandra Stafford
Find Merrill’s arugula pesto recipe in her and Amanda’s forthcoming book A New Way to Dinner (available for presale now)—and, as a sneak peek, right below:
Arugula and Garlic Scape Pesto
By Merrill Stubbs
1/2
cup chopped garlic scapes
1
lemon
1
fat clove garlic
8
cups loosely packed arugula
1/3
cup Pecorino
3
tablespoons roasted, salted almonds
1
pinch red pepper flakes
Kosher salt and freshly ground black pepper
1
cup extra-virgin olive oil, plus more as needed
View Full Recipe
If scapes aren’t in season, substitute with additional arugula or the white and light green parts of a leek.
What tools, advice, or recipes would you give Wummy? Tell us in the comments!