Part I: THE PROBLEM

Part II: YOUR RECLAIM THE KITCHEN KIT

Ready to reclaim your kitchen?Simply scroll down for the tools, techniques, tips, recipes, and inspiration you need.Happy Reclaiming!

Part II: YOUR RECLAIM THE KITCHEN KITStock these essential INGREDIENTSprint

In the REFRIGERATOR

  • Dairy
    • Salted butter
    • Unsalted butter
    • Parmesan cheese
    • Milk
  • Eggs
    • Large cage-free eggs
  • Produce
    • Carrots
    • Celery
    • Lemons
  • Herbs
    • Parsley
    • Thyme
    • Rosemary
  • Condiments
    • Whole-grain mustard
    • Hot sauce
    • Soy sauce

In the PANTRY

  • Sugars & Sweeteners
    • Granulated sugar
    • Brown sugar
    • Honey
  • Leaveners/Thickeners
    • Baking soda
    • Baking powder
    • Corn starch
  • Oils
    • Vegetable oil
    • Olive oil
    • Pan/cooking spray
  • Flour
    • Unbleached all-purpose flour
  • Rice
    • Long-grain rice
    • Brown rice
    • White rice
    • Wild rice
    • Jasmine rice
  • Produce
    • Red potatoes
    • Idaho potatoes
    • Red onions
    • Yellow onions
    • Garlic bulbs
  • Stock
    • Chicken stock
    • Beef stock
    • Vegetable stock
  • Canned Goods
    • Canned tomatoes
    • Tomato paste
    • Canned beans
  • Vinegar & Wine
    • White vinegar
    • Apple cider vinegar
    • Red wine vinegar
    • Balsamic vinegar
    • Red wine
    • White wine
  • Canned Goods
    • Canned tomatoes
    • Tomato paste
    • Canned beans
  • Vinegar & Wine
    • White vinegar
    • Apple cider vinegar
    • Red wine vinegar
    • Balsamic vinegar
    • Red wine
    • White wine

In the SPICE RACK

  • Spices & Seasonings
    • Nutmeg
    • Allspice
    • Cinnamon
    • Oregano
    • Basil
    • Onion powder
    • Garlic powder
    • Chili powder
    • Red pepper flakes
    • Bay leaves
    • Black peppercorns
  • Salts
    • Kosher salt
    • Fine sea salt

Part II: YOUR RECLAIM THE KITCHEN KITHave these basic TOOLSprint

MEASURE

  • Measuring cupschoose metal over plastic
  • Measuring spoonsmultiple sets are handy when using both wet and dry ingredients
  • Liquid measuring cup
  • Digital Thermapeninstantaneous result, more accurate
  • Digital scale

CUT

  • Four good, sharp kniveschef’s knife, boning/filet knife, paring knife, serrated bread knife
  • Kitchen shearsendlessly useful for cutting up chicken, clipping herbs, etc.

ZEST/SHRED/PEEL

  • Box grateruseful for everything from cheese to coleslaw
  • Rasp (microplane) graterfor zesting, grating garlic or nutmeg, etc.
  • Vegetable peeler

BAKE

  • Sheet pan“half sheet” size; use also for broiling, roasting vegetables or, with a rack, meat
  • Glass baking dish

COOK

  • Cast-iron pan
  • Small nonstick skilleta must for eggs
  • Small ovenproof skillet
  • Large sauté pan
  • Dutch oven
  • Saucepana small pot to boil in
  • Stockpotthe big pot you need for pasta as well as stocks and stews

STIR/SERVE/PICKUP

  • Whiskconsider having multiple in different sizes and designs
  • Rubber scraper/spatulachoose heat-proof material, inexpensive and versatile, have several
  • Wooden spoonhelps avoid scratching enamel and nonstick cookware
  • Slotted spoonstir with less splashing than a solid spoon
  • Ladlehandy for serving and for adding ingredients from one vessel to another
  • Tongssolid metal if you can only have one type: good to have multiples, including rubber-tipped
  • Solid spatulametal or, for nonstick cookware, heat-proof plastic

MISCELLANEOUS

  • Pepper grinderfresh-ground pepper is one of the easiest ways to make meals better
  • Mixing bowlshave several; you’ll use them a lot
  • Colander
  • Fine mesh strainer
  • Cutting boardswood or plastic, never glass
  • Hot padseasier to handle than oven mitts
  • Kitchen towelschoose soft cotton and have plenty
  • Can opener
  • Cooling rackcan also be used to elevate meat during roasting
  • Parchment paperbuy flat sheets; line roasting and baking pans, use as a counter protector, even roll into a funnel

Part II: YOUR RECLAIM THE KITCHEN KITMake these easy MEALS

ROASTED CHICKEN

Classic, simple, and spectacular. Even novice chefs can deliver delicious results with these recommended herbs and your Wolf convection roast setting.

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SHRIMP SCAMPI

The fast and the flavorful. This seafood staple can be ready in minutes, and it’s best served with plenty of bread so you can soak up the sauce.

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APPLE TARTE TATIN

A delicious choice for holidays, birthdays, or Tuesdays. This baked dessert uses only a few ingredients but garners lots of compliments.

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CLASSIC VINAIGRETTE

Make several variations of this classic, light recipe with items you probably already have in your pantry.

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PAN-ROASTED STEAK WITH GORGONZOLA-SHALLOT BUTTER

As straightforward as it is succulent, use two cooking methods to achieve one tantalizing result.

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NAPA CABBAGE SALAD

Serve this simple yet versatile recipe as a salad, or choose the chicken sandwich variation. Either way tastes like the right decision.

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GRILLED VEGETABLE STACK

Get a mountain of flavor from this simple grilled side dish you can cook in the great outdoors.

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FISH EN PAPILLOTE

Easier to make than it looks, cooking “fish in a pouch” prevents overcooking and helps to hold in extra flavor.

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CHERRY AND BLUEBERRY COBBLER

Cobble together one delicious dessert with just two cooking modes and a few generous dashes and dollops of ingredients you probably already have on hand.

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GRILLED PEACHES

With just peaches, a little olive oil, and a lot of heat, this side or dessert dish is delicious any way you slice it.

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MASTER STIR-FRY

Chop, slice, and dice your way to a tasty, protein-rich meal that puts your knife skills to use and takes your taste buds on a trip to the other side of the world.

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GORGONZOLA STUFFED POTATOES

This self-contained side item takes less than an hour and just might become the highlight of the meal.

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Part II: YOUR RECLAIM THE KITCHEN KITFollow these inspiring EXAMPLES

Part III: YOUR RECLAIM THE KITCHEN PLEDGE