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Young Kids & a Cramped Kitchen? The Kitchen Squad Can Help

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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).

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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)

Everyday Ice Tray with Lid (Pack of 3)

$36
Reclaimed Walnut Knife Grabber

Reclaimed Walnut Knife Grabber

From $80
Silicone Spatulas (Set of 2)

Silicone Spatulas (Set of 2)

$26
Miyabi Birchwood Japanese Knife Collection

Miyabi Birchwood Japanese Knife Collection

From $169
Spherical Hanging Basket

Spherical Hanging Basket

From $60
Dough Scraper with Walnut & Brass Handle

Dough Scraper with Walnut & Brass Handle

$34

And for the recipes and cooking tips, look no further:

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How to Make a Vinaigrette Without a Recipe

How to Make a Vinaigrette Without a Recipe by Kenzi Wilbur

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How to Make Any Marinade In 5 Steps

How to Make Any Marinade In 5 Steps by Karl Rosaen

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How to Prep Radishes

How to Prep Radishes by Sarah Jampel

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What to Do with an Overload of Radishes

What to Do with an Overload of Radishes by Alexandra Stafford

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Make These Meals Ahead, and Never Wonder What's for Dinner Again
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Make These Meals Ahead, and Never Wonder What's for Dinner Again

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:

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Arugula and Garlic Scape Pesto

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Makes enough pesto to stock the freezer
  • 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

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!


Tags: kitchen squad