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Marian Bull favorited

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Porcelain Enamelware Cups

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Porcelain Enamelware Cups

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Sankaku Japanese Bandana

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Slab Galette with Swiss Chard and Gruyère

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Melissa Clark

Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.

added over 2 years ago

paring knife, chef's knife, 2 cutting boards, one for garlic, meat, onions, etc, one for fruit and non-alliums, etc.
microplane zester
veg peeler
love my mortar & pestle
whisk
wooden spoon
meat thermometer, a good one