Every day, it seems like there’s a new cooking tool.  So many things I didn’t even know I needed– garlic choppers!  Warming butter knife!  Potato press!  With all these devices for specific uses, it’s hard to remember that a kitchen really only needs a few basic tools. Here are a few that I know I cannot live without:

Wooden spoons: I hate the sound of a metal spoon scraping the pan. It drives me crazy. Not only that, but I worry about scratching the pan as well. I switched over to wooden spoons years ago, and never looked back. I only use the large metal spoons to move the food from the skillet to the plate because it is bigger than the wooden spoons. I also put my wooden spoons in the dishwasher (I find that it cleans them better). When they’re done in the dishwasher, I leave them on a towel overnight to make sure that they are dry before I put them away.

Large Dutch oven: They come in a range of sizes, but I recommend that you have at least a 7 to 8-quart size. They clean up so much easier than the stainless-steel pots (don’t forget the barkeepers friend!). They also conduct heat more evenly, so get a reliable result. The best thing about them is that you can cook a wide variety of recipes from vegetables to a small pot roast. They easily transfer to the oven, (okay, so they may be a little heavy) but they are so convenient when you have to put a meal on the table fast.

Rimmed baking sheets: These are incredibly useful for a variety of cooking, roasting, or baking. They can be a little tough to clean up, so I always line them with pre-cut parchment paper. It made my cooking time so much faster.

Microplane grater: Zest any kind of fruit to add a little extra to your dish. It really compliments any dish you are preparing and makes the flavor really pop. You can also use it for cheeses, garlic and whole spices like nutmeg or cinnamon. 

Mixing bowls: I have a ton of them and use so many when I cook. Buy the lightweight ones that you can easily move around the kitchen.  It can help to have a few with handles too!

Cutting boards: Many people recommend the wooden ones, but I find that they are heavy.  I need more than one at a time, so I have a combination of plastic and bamboo, which is lightweight and easy to clean.

Salt box: Whether you are using a pinch of salt or measuring out a specific amount, this is a great way to keep salt at hand. 

Spatula: I have accumulated so many throughout the years. I have all different sizes and use them for everything. Make sure the spatulas you buy are heat resistant, otherwise they can melt on your stovetop!

There you have it. At least some of the important ones. There are so many, I couldn’t possibly put them all in one blog. Stay tuned for more to come!

If you already have some of the items listed above, you can put them to use with this dish.  I’ve been favoring Asian-inspired dishes lately, since they are relatively easy to make and my picky family agrees that the flavors are delicious! This dish is jam packed with so much flavor. The two different oils blend perfectly together, while the scallions, garlic, and ginger make this a hearty, savory dish. The jalapeno adds just the right amount of heat for a cold evening. The cabbage and mushrooms add an additional depth of flavor and the peanuts are the perfect topping for these noodles. This versatile dish can be a side or main, depending on what you need. Do not miss making this one. 

This dish is courtesy of Anne Burrell, one of my favorite chefs, and will serve 4 people who will savor the gentle heat of this comforting dish.

Ingredients for Stir-Fry Noodles with Jalapenos and Peanuts:

1 pound fresh noodles
1 teaspoon sesame oil
1 teaspoon peanut oil
3 scallions, white and green parts separated and sliced on the bias 
2 cloves garlic, smashed and finely chopped
One 1-inch piece fresh ginger, peeled and finely grated 
1/2 jalapeno, seeded and cut into brunoise
2 medium carrots, julienned 
4 ounces shiitake mushrooms, stemmed and sliced
1 cup napa cabbage, chiffonade 
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1/4 cup peanuts, coarsely chopped

Bring a large pot of salted water to a boil.

Toss in the noodles, swishing them around with a pair of tongs so they don’t stick together, and cook until soft, 5 to 6 minutes.

Strain and immediately rinse with cold water, and then transfer to a bowl and toss with the sesame oil.

Coat a large straight-sided saute pan with the peanut oil and toss in the white scallions, the garlic, ginger and jalapenos.

Cook over medium heat, 1 to 2 minutes.

Toss in the carrots and cook until softened, about 2 minutes.

Toss in the mushrooms and cook until softened, 2 to 3 minutes.

Add cabbage and cook 1 minute longer.

Sprinkle in the green scallions.

Stir in the soy and rice wine vinegar.

Toss in the cooked noodles, stir to combine and cook until the noodles are hot and nicely coated.

Transfer to a serving dish and sprinkle with the peanuts.

It’s that simple!