Resources

Jan 29, 2024

I use Better than Bouillon all the time and always have several jars in my refrigerator. The Vegetable Base is the one I use the most often but you really will find several different flavors in my fridge at all times.
Native Vanilla Pure Vanilla Extract and Vanilla Paste are my go-to choices for vanilla. Vanilla extract and vanilla paste can be used interchangeably in recipes but vanilla paste has a slightly more assertive flavor and little flecks of vanilla seeds that can add an attractive element to some baked goods like these chewy brown sugar cookies.
Organic virgin coconut oil
Lemon oil. Lemon oil is a great addition to your pantry, but be aware that there are two very different, kinds of lemon oil. One is olive oil that's been infused with lemon and is perfect for salad dressing, pasta dishes, or simply drizzled over grilled meat or veggies. For baking, you want the kind that is a very strong essence of lemon made by cold pressing lemon rinds. Lemon oil is super concentrated. The brand I like is Boyajian Pure Lemon Oil, which uses 225 lemons in every 3.4 ounce bottle.
Bob’s Red Mill Old Fashioned Rolled Oats
Anchovy paste. I keep a tube of this in my refrigerator at all times because it’s such a quick and easy way to add a dose of umami to all variety of dishes.
Agar agar powder is an excellent vegan substitute for gelatin.
Mother In Law’s Gochujang sauce
Bob’s Red Mill Dark Rye Flour
Aleppo pepper
Za’atar seasoning

Appliances and gadgets that I find useful in my kitchen:

This cast iron braiser is the hardest working pan in my kitchen. I use it almost every day.
3-inch deep round cake pans