First Kitchen: Taking Inventory

Food52’s Editorial Assistant (and college student) Brette Warshaw is curating her very own first kitchen — and she needs your help. Today: where we stand.

We’ve built a lot of things together at FOOD52: two cookbooks, a Holiday iPad App, a Shop, a Hotline, a network of people, of recipes, of stories, of ideas.

And, since May, we’ve been building a kitchen together.

It certainly won’t look like this — that will come later. But thanks to your expertise, I’ve been piecing together a kitchen — a lifestyle, really — that will serve me in some of the most novel, the most exciting, and the most important years of my life.

Here’s where we stand. What else do I need? Let me know your thoughts in the comments!

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On the stove:

• A cast-iron pan
• A Dutch oven
• A 3-quart and a 4.5-quart saucepan

In the oven:

• A casserole pan
• Baking sheets
• A cake pan and a loaf pan

On the table:

• Forks, knives, spoons, and plates
• Serving dishes

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On the counter:

• A cutting board
• Mixing bowls
• A food processor

In the drawer:

• A chef knife, a paring knife, and a serrated knife
• A microplane, a mandoline, and a box grater
• Measuring spoons
• A whisk, a rubber spatula

On the bookshelf:

• Joy of Cooking by Irma S. Rombauer 
• Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck
• How to Cook Everything by Mark Bittman
• The Silver Palate by Sheila Lukins and Julee Russo
• The Art of Simple Food by Alice Waters
• The Essentials of Classic Italian Cooking by Marcella Hazan
• The Essential New York Times Cookbook by Amanda Hesser
• Plenty: Vibrant Recipes from London’s Ottolenghi by Yotam Ottolenghi
• Around My French Table by Dorie Greenspan
• Vegetarian Cooking for Everyone by Deborah Madison

Email me at [email protected] with your First Kitchen recommendations — your favorite tools, your favorite cookware. All wisdom is appreciated.