The goal of this list is to provide a single place for organizing links to the cookware, kitchen appliances, kitchen tools, and tableware items that I use most regularly, and recommend most enthusiastically.
None of these recommendations are sponsored, and this page will remain unsponsored! I am hand-selecting these products based on what I like and love and use all the time in real life! That being said, this page does contain affiliate links for which We all Eat Together earns a small commission (at no cost to you). Those links will always be marked with an asterisk.♡
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The Single Most Used Kitchen Appliance in My Kitchen...
The Breville Barista Pro Espresso Machine:* If you know me, you won't be surprised by this. I drink 2-3 espressos/lattes a day. A few years ago we upgraded to this model because we wanted an espresso machine that came to temp a bit faster as well as wanting to be able to fire off multiple lattes at a time when we had family over. This gadget does triple duty at our house, and it's worth every penny.
Kitchen Appliances
Ninja 8 qt Pressure Cooker and Air Fryer:* An absolute staple in my life right now for fast and easy dinners with flavor, texture, etc.
CuisinArt Food Processor:* We use this in SO many recipes, from salsa to sauces to making scones, biscuits, or pie dough, this is a workhorse.
KitchenAid Hand Mixer:* I love my tabletop stand mixer, but I have a large one, so I use my KitchenAid Hand Mixer whenever I need to whip up a few egg whites or mix up a small batch of cookie dough.
KitchenAid Hand Blender (Immersion Blender):* I use this whenever I make a batch of soup. It's so much easier than pulling out the food processor. Also great for small kitchens, and I've successfully used it on everything from salsa to hummus.
CuisinArt Belgian Waffle Maker:* When the weekends roll around you can be sure we'll be making some sort of family breakfast. Waffles are a treat... because who doesn't love pouring maple syrup into each and every hole.
CuisinArt Compressor Ice Cream Maker:* This is the creme de la creme of ice cream makers. It's big and rugged, but it's got a compressor in it, meaning if you're in the mood for ice cream, all you need is a cool base and you're good to go. No sticking components in the freezer and waiting until they chill. You also get a little freedom when ice cream is ready as it will keep your mixture cool even once it's done churning. With 1.5 quarts capacity, give everyone a spoon and get ready to dig in! June-September, we almost always have homemade ice cream on hand, and it's thanks to this machine. (In case you're not ready to commit to this beauty, you can buy a more traditional ice cream machine with the bowl attachment that you store in the fridge, here.)
Anova Sous Vide Immersion Cooker:* We love our sous vide stick, and use it almost every week for tender and juicy chicken breast, pork chops, and cuts of beef. Most of the time I just season my meat with salt and pepper, add a sprig or two of fresh herbs and drizzle in olive oil before submerging to cook at the right time and temp for the cut of meat I'm using.
Kitchen Tools
Mortar and Pestle:* If you enjoy cooking with whole spices, this little number will be one of your most used kitchen tools.
Microplane Zester:* Essential for zesting lemons and limes. Also, to grate what I think is one of the single most underrated spices, the whole nutmeg.
Glass Food Storage Containers:* My go-to for food storage that doesn't leak!
Bamboo Cutting Board:* Pretty and functional.
Heavy-Duty Apron:* If you're anything like me, the stains seek you out, so wearing an apron in the kitchen is a must.
OXO Little Salad Dressing Shaker:* The key to eating more salad, is to prep your salad dressing in advance. I have a couple of these on hand, and it's great to prep homemade salad dressings and vinaigrettes in advance.
OXO Food Scale:* This is one of those things that you need in your kitchen. If you bake AT ALL, eventually you will come across a recipe or two that uses a scale. It's so much easier to get breads and cookies and other doughs to come out consistently all the time when you start weighing your ingredients.
Bannetons:* If you like making sourdough (or are interested in trying), these proofing baskets are perfect for oval loaves.
Large Flour Sack Towels (x12):* I use these to proof bread because with a small dusting of flour, it's no stick and they are quite large, so I know they'll cover the bread nicely.
Cookie Dough Scoops:* Perfect for getting uniform sized and shaped cookies every time.
Some of My Favorite Cookbooks
Mi Cocina by Rick Martinez:* This book is a love letter to Mexico and its cuisine. First of all, so jealous of the labor that went into the making of this book: A road trip through every state in Mexico. Second, I love Rick's take on the idea of 'authenticity. He points out that there will always be hundreds of variations of the most iconic dishes in any given place, and that the dishes in this book all impacted him during his travels, and that he's done his best to do them justice in his recipes. I love that, and feel that philosophy in my bones. It's divided by region and has all sorts of dishes. Our favorite to date is the recipe for chochoyotes, or little masa dumplings that look like their namesake, which means 'belly button.'
Nothing Fancy by Alison Roman:* I have made countless recipes from this book and still come back to it 6 years after purchasing it. The premise of this book is that sharing food with friends doesn't have to be complicated to be good and that as hosts sometimes we spend so much time in the kitchen before the party that we're actually too dang tired to enjoy the company of our friends once it's time to actually sit down and eat. I don't think there is a bad recipe in this book but I love the sesame turmeric dip and the harissa pork and beans, which I have adapted to make in the Ninja Pressure Cooker.
Zaitoun by Yasmin Khan:* I bought this cookbook, an intro to Palestinian cuisine, because I wanted to switch up my dinner routine. What I got were familiar flavors in completely new recipes. Zaatar, sumac, allspice, cumin, lemon, and olive oil all feature heavily in this cookbook, and you'll love any of the recipes you try. Our favorites have been the stuffed zucchini with spiced meat and the roast chicken with sumac and red onions.
Dinner in French by Melissa Clark:* This book makes you want to sit down to a 4 or 5 course meal over multiple glasses of wine with good friends and great conversation. Some of the recipes have really long ingredient lists or involve multiple steps, but almost every single one looks delicious. We've loved the giant prawns with preserved lemon, herbs, and brandy as well as the wine braised chicken with orange and olives. I also have the harissa and cornmeal souffle bookmarked. I just need to commit and do the thing.
