As seen on Oprah's Favorite Things, these vivacious knives are sure to pop in any kitchen. This 8-piece set includes all the essential knives that will slice through anything: one for paring, tomato, citrus, bagels, Santoku-style, bread and, of course, a multi-use and Chef's knife.
The color-coding simplifies the selection process, resists corrosion and helps prevent against cross contamination, while the ultra modern 8-slot translucent storage block shows off the brilliant colors and sharp blades. Despite the plastic-like appearance, these knives have a stainless steel blade sharp enough for your most trying culinary endeavors.
Technique: These knives have a lightweight and contoured handle for optimal control and precision.
It's not just the clever name that has me hooked to Wrath Rosé Saignée, but a sweet world of flavor. Created and bottled by Wrath Wines in Soledad, CA, this sustainably farmed varietal is composed of 100% Pinot Noir grapes. Aged for six months in French oak barrels, Wrath Pinot Noir has a profound nose of red berry flavors including strawberries with hints of rhubarb.
The best part about Wrath? Its incredibly odd, slightly dark label which brings about memories of In Cold Blood scenes. The Edward Gorey like sketch of a house in the middle of nowhere makes the Rosé both beautiful and intriguing at the same time.
Tip: Enjoy this Rosé chilled with a delicious chèvre goat cheese, whole grain crackers and a dimming sunset view from your porch. Don't have a porch? Head to Bryant Park (or any drive-in) to take in a film during the summer months and enjoy a smooth glass of Wrath. No pun intended.
All of us know how quickly fresh (to mention expensive) herbs go bad if you don't use them. Lucky for us, now there's a tool to help save both money and time at the grocery store. Prepara has mastered creating useful, modern kitchen tools to help prep, create and preserve your meals. Our favorite is their super sleek kitchen tool, the Herb-Savor, which sports a water basin that submerges the roots of your herbs to elongate their life. Easily wash your basil, cilantro or parsley with the built-in strainer, enclose within the plastic compartment and refrigerate. Save money on replacing stale herbs and keep fresh ingredients for your best recipes on hand, right in the refrigerator door.
Tip: The Herb-Savor also prolongs the life of asparagus.
Enter to win a free herbsavor on our giveaway page for all your summer's fresh garden herbs!
This week's cooler New York weather has had me thinking more and more about my favorite comfort foods. Soup is a number one contender (though against my mom's chocolate chip cookies, I'm not sure who wins!) and there's nothing I'd like more than to settle into my comfy couch with my cat and sip a few spoonfuls of warm goodness.
My copy-cat soup of choice? Meli Melo's Pea Soup with Goat Cheese Crumbles. It's quite easy in fact: three pounds of green peas are undercooked in two quarts of chicken broth. The end...sort of. The chef says in order to really thicken up the brew, add four diced potatoes. While I love my soup warm, this Pea Soup is best serve cold with numerous crumbles of goat cheese thrown on top for garnish.
I'm already excited about making this Pea Soup from Meli Melo this weekend; a really relaxed soup, healthy to boot, that uses my favorite cheese. What's not to love?
Soup has always been one of my go-to meals. It's cheap, easy to make, lasts for days and is one of the ultimate comfort foods. But in heat like this, turning on the stove is basically out of the question for me.
Enter Marc Forgione. His creations have always been divine, but this soup he prepared at a recent event in the Hamptons couldn't be more perfect for summer. Even though I've never been a fan of chilled soup, he strikes the perfect balance of sweetness, acidity, texture and savoriness in his Chilled Watermelon Soup. The combination of watermelon, lump crab meat and ginger is light, fresh and summery. The best part about chilled soups like these is that the farther ahead you make them, the better! A few hours in the fridge allows flavors to blend and marry.
Technique: Because cold temperatures can subdue flavors, chilled soups often need more flavoring than their hot counterparts so don't be shy with the salt and spices!
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