2022 Holiday Gift Guides: Day 2 — “Cooks & Foodies”
Today I have listed out 30+ items for both Beginner and Experienced Cooks and Foodies. As part of this compilation, I included 10 stocking stuffers for cooks of all ability levels, low-cost, super simple and helpful kitchen tools. The Beginner Chef’s list is meant to get those cooks set up well for success with solid fundamentals while the Experienced list is meant to help augment and enhance more advanced chef’s arsenal of tools.
In addition, there’s always a select few who fall in the “Foodie Who Has Everything” category. Those folks need experiences, not things! I recommend these experiential ideas for those foodie gurus:
1) Murray’s Cheese Shop 3 Month Subscription.
2) Gift Certificates to Eataly for a cornucopia of imported, specialty ingredients or access to unique classes and events.
3) Specialty Cooking Classes - like “How to Make Croissants” from NYC’s Mille-Feuille Bakery or a unique cooking class / program at whatever local culinary school you might have nearby.
4) James Beard Foundation Membership - offers exclusive access to exceptional culinary experiences while supporting the Foundation’s commitment to good food for good.
Now for everyone else…
GIFT GUIDE DAY 2: FOR COOKS & FOODIES OF ALL LEVELS
BEGINNER COOKS
Did you know Ina learned to cook by reading Julia Child’s books? Classic, instructional cookbooks like How To Cook Everything by Mark Bittman, or Ina Garten’s Cookbook Collection both offer simple, easy-to-follow and execute dishes with non-fussy ingredients, hopefully creating a smooth on-ramp to getting new(er) cooks comfortable cooking.
Thanksgiving is around the corner so you’re going to need a good Meat Thermometer + Probe anyway. This is the one you want — The Thermoworks DOT. Countless tests have put it up against the competition and it always wins. Plus, it comes in a rainbow of cute colors. I’ve had one for a few years and it’s never let me down.
A good Chef’s Knife is important to have and I’m going to simplify the whole search by saying I think everyone should have both a German and a Japanese knife. Wusthof makes a classic, hearty chef’s knife great for chopping root veggies, butchering chicken, etc. These knives are heavier but can handle more heft. Japanese knives like Shun’s are lighter, thinner and more delicate but sharper, making them ideal for fish, precise cuts and dicing, etc. Want to talk more about knives? Shoot me a note and I’ll talk you through some best practices.
Score your very own part of the “Little House on the Hudson” uniform - that is, a Hedley & Bennett Apron. Super functional and backed by a lifetime guarantee, they come in adorable patterns and colors and often partner with brands, like this one done with Rifle Paper.
If you’re a cook getting started, one of the hardest things you’re navigating is seasoning. Keep this Salt Crock nearby and fill it to the brim with Diamond Crystal kosher salt. If you think you’ve added enough, you probably haven’t!
If you’ve had your Nonstick Pan for a few years, chances are it’s time to chuck it. The average lifespan is about 5 years but sometimes only as short as 2-3. I swear by this one from Tramontina. Ideally, get both the 8” and 12” but if you can only get one, get the 12”.
Speaking of skillets, my favorite and most used item in the kitchen is my Cast Iron Skillet. While I do love my Le Creuset one, Lodge is widely hailed as the best and has an attractive pricepoint to match. They come seasoned (already cooked with oil to make them non-stick) but you’ll likely have a better result if you season it yourself. YouTube can teach you (or I can)!
When I started cooking, I had two, heavy ceramic nesting bowls that were really baking bowls for mixing dry and wet ingredients and a pain to lift and use. It wasn’t until I got more into cooking that I realized I needed a proper set of Stainless Steel Prep Bowls — lightweight, dishwasher safe and multipurpose.
If you’re a visual learner, the The Visual Food Lover’s Guide for you. How do you choose an asian pear? What parts of the artichoke can you really eat? How long can you store an eggplant - and how do you best store it? Learn fundamental answers to basic questions about an A-Z index of ingredients.
I’ve preached the importance of a Kitchen Scale for years. If you’ve forgotten to pull the trigger on getting one, it’s an easy holiday gift you can make to yourself or gift to others.
ADVANCED COOKS
This just-released Cookbook from America’s Test Kitchen is positioned as a “culinary grad school” and it’s on my list for Holiday 22. It is for advanced home cooks reaffirming basics while offering tips, recipes and tutorials of advanced preparations from cheesemaking to perfecting choux cream.
I’ve written about the Flavor Thesaurus before but if you’re a serious cook looking to create new flavors, this is the bible. Think blueberry + mushroom don’t go together? Think again.
These Japanese Cutting Boards are designed to protect knives that can wear down or even chip from harder surfaces. It’s the best surface to cut on for high carbon steel knives and helps ease pressure off your wrist when cutting!
Why get a cookbook from one author, when you get get one from a whole gaggle via the Cherry Bombe Cookbook? This book offers really fun and creative recipes - some unique and some timeless - from amazing women leaders in the food world… aka The Bomb Squad. Highly recommend the magazine, too!
I was skeptical when my husband gifted this Sous Vide Cooker to me one Christmas but it’s really great. We don’t use sous vide bags - just regular ziplocs. I love that it takes up little room and I can use it with such a wide variety of food.
I took an olive oil tasting class about a decade ago at Eataly, hosted by renowned oil expert Nicholas Coleman. He started his own procurement company and here we are. I was gifted some Grove & Vine olive oil a few years ago and it was phenomenal. This is a gift that keeps on giving.
Give the Gift of Gronda — an app that literally gives away the secret recipes of Michelin star chefs — and teaches you how to make them step by step.
Time to upgrade to a Benriner Mandoline. This Japanese version is far superior to the beginner version but requires some comfort with the tool or you’ll slice your fingers off!
A friend and former client who lived in New Orleans and was expert at crayfish boils clued me in to the magic that is the Toadfish Shrimp Deveiner. This set includes the advanced chef’s trifecta — the deveiner, the crab cracker and an oyster knife.
Gift your chef or foodie friend a card to Burlap & Barrel, a public benefit company that sources spices around the world directly from farmer cooperatives + small farms. And yes, they have Aleppo. (It’s called Silk Chili)
FOODIE-FOCUSED STOCKING STUFFERS
This colander and strainer in one is perfect for plucking pasta from the water when you want to save the rest.
This whisk is best for constant stirring tasks like making sauces + roux!
The mini french whisk is perfect for emulsifying salad dressings.
Yup, a Parisian auto maker makes the best pepper mill. Who knew? I did! I had to laugh, though, because The New York Times just did a whole story on it THIS week!
Ove Gloves - high temp resistant and washable oven mitts. Super useful inside and when grilling!
You’ve gone so far as to buy fancy salt but you’re keeping it hidden in the pantry. Don’t! Use this pretty little practical piece.
If you’ve got curious kids (or a curious partner) after you take a hot pan out of the oven, better slip one of these on the handle to prevent burns!
These silicone baking mats will change your world if you love to bake. It provides consistent heat distribution and promotes even baking!
These tiny testers fit perfectly in a chef’s jacket arm pocket and I bought one after seeing my CIA chef instructor use it throughout the day with various dishes and return it to its spot time after time.
I’ve told so many people about the pancake pen over the years. It’s the only way to make little shapes or perfect rounds with your pancakes. Plus, there’s a top that holds the batter if you make a little too much and want to keep leftover batter in the fridge.
This is my go-to meal planner. There’s a new page every week along with a helpful tip / fact.
If you’ve got a bad back, or if you’re just weary from too much chopping, prepping or washing dishes, consider a gel mat in the kitchen. It really can help relieve pressure if you’re standing in place for one time.
