Store

Cookbooks

Deborah says: “My cookbook collection covers an entire wall in my living room and overflows into my kitchen and pantry. I’ve chosen the very best ones to share with you. Some of these volumes are out of print but available through secondary sellers on Amazon. I consider them collector’s items and highly recommend them.”

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Cookware

Deborah says: “I know this cookware will cause some sticker shock. It IS very expensive, but it’s the ultimate in nonstick. The brand’s craftsmanship is impeccable and is only exceeded by its performance. A Swiss Diamond skillet can go into a 500° oven while ordinary nonstick is guaranteed only to 350°. Best of all, it will last forever. I can’t tell you how many nonstick skillets I threw out before I bought Swiss Diamond.”

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Gadgets and Appliances

Deborah says: “You may not believe this, but I’m actually lazy when it comes to cooking. I’m willing to invest time in preparation because I can't stand boring food, but I’m always looking for short-cuts and things to make my life easier. The gadgets and appliances I’ve chosen for my store have done exactly that over the years and, if you’re as lazy as I am, you’ll love them too!

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Hawaii’s Gold Macadamia Nut Oil

Deborah says: "Macadamia nut oil has an ultra-mild flavor and a high smoke point which makes it ideal for stir-frying and high-temperature roasting. It’s my go-to oil in ethnic cuisines whose flavors are not compatible with olive oil. Because it’s healthier than any of them, I substitute it for canola, peanut, vegetable, grapeseed, sunflower, and safflower in any recipe calling for a neutral oil. Oils of Aloha, a small family-owned Hawaiian producer, makes the finest macadamia oil on the market."

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Hulless Barley

Deborah says: “If you really want to get whole grains into your diet, hulless barley is the way to go. I’ve used barley from Western Trails Food in my hot cereal for a decade. I love their products and their philosophy: They’re committed to developing a local food system and they support sustainable agriculture practices."

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San Marzano Tomatoes

Deborah says, “San Marzano tomatoes are essential to a great marinara sauce and other Italian red sauces. You know they’re the real deal if the D.O.P. designation appears on the label. They cost a bit more than other plum tomatoes but—for both taste and texture—they’re worth it! One more thing: 35-ounce cans are not available through Amazon. You'll need 3¾ 28-ounce cans for my Marinara Sauce.”

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Villa Manodori Balsamic (artigianale) Vinegar

Deborah says: “I fell in love with this vinegar years ago and have been completely spoiled by it. In my opinion, nothing else comes close in depth of flavor and body. Its luscious viscosity makes it a sauce unto itself. Use it as a glaze for steak, pork, or poultry, or drizzle it over arugula or radicchio. I even add it to roasted vegetables such as haricots verts and Brussels sprouts when they come out of the oven. It is expensive, but—believe it or not—it costs less than other balsamicos of comparable quality. It’s so rich that a little goes a long way.”

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