Your Starter Kitchen: The Definitive Beginner's Guide to Stocking, Organizing, and Cooking in Your Kitchen

PART 1

FOR A SMALL OR FIRST KITCHEN

Whether you’re living in a college apartment you share with roommates or have your own personal kitchen space for the very first time, the prospect of stocking and comfortably working in a potentially small or crowded kitchen may seem intimidating, if not unrealistic—especially if you consider yourself to be challenged in the cooking department. But as this section will teach you, arming yourself with some basic and necessary gear, pantry items, organizational tips, techniques, and recipes will put you in command of your kitchen in no time. It will empower you to make delicious food with confidence, including the world’s best granola, a perfect vinaigrette, and single-serve frittatas that you can eat for either dinner or breakfast on the go (the recipes for which are provided at the end of this section). I’ve also provided a handy checklist at the end of each section that you can mark up and tear out. It includes all of the must-have gear and pantry essentials, so you can keep track of what you have and what you need. These lists make shopping and planning in the brick-and-mortar world or online soooo easy. Use them!

MUST-HAVE GEAR

This list of gear for a small or first starter kitchen is not short, but it is a comprehensive rundown of essentials, and you will use these things in every kitchen, always, no matter what! It’s the bare-bones list, so to speak. All kitchens will start here and build on this list as your space (and cooking chops!) expands.

dinnerware

flatware

glassware

mugs

chef’s knife

paring knife

serrated knife

cutting boards

nonstick pans

saucepan with lid

large pot and stockpot with lids

rimmed baking sheet

cooling rack

baking dishes

large lightweight bowl

mixing bowls

measuring cups and spoons

glass storage containers with lids

utensil holder

vegetable peeler

box grater

whisk

wooden spoon

spatula

rubber scraper

spring-loaded tongs

ladle

slotted spoon

offset spatula

pepper mill

corkscrew and can opener

meat thermometer

salad spinner

colander and handheld strainer

muffin tin/cupcake tin

coffee maker and kettle

coffee grinder

toaster and/or toaster oven

kitchen linens

In addition to the well-known online and brick-and-mortar shopping options, there are unexpected places to find amazing kitchen gear. The above list includes (but is in no way limited to) thrift stores, outlet shops, estate sales, specialty cookware stores (especially good for testing out and buying knives and specialized gear), restaurant supply stores, homeware giants like IKEA, and family and friends who are looking to downsize. It’s also wise to consult consumer review sites when you’re narrowing down your options before making a purchase. For affordable cabinet and pantry organization, stores like Target and IKEA are good sources for baskets, bins, and trays in many shapes, sizes, and styles.

DINNERWARE

When it comes to purchasing dinnerware for your starter kitchen, go simple, sturdy, and neutral. Bold patterns and unusual colors may look like fun, but neutral colors are easy to mix and match and you won’t mind looking at them at breakfast, lunch, and dinner for years to come. You’ll also need plates and bowls in a few different sizes. Consider buying dinnerware in sets, which usually include a dinner plate, a salad plate, and a bowl. Don’t spend a lot, as chipping and breaking are par for the course. For a low-level commitment to trendy or clever design, or just to have a few extra plates on hand, try dessert plates—you’ll only use them occasionally, so the plates and their appeal will last longer.

FLATWARE (FORKS, SPOONS, AND KNIVES FOR EATING)

Simple and sturdy wins the race here, too. With regard to style, go with your gut. If you love traditional, choose a pattern that skews that way. Do likewise if you have a modern sensibility. Just remember that as is the case with dinnerware, it’s best to avoid unusual styles and colors for a primary set of flatware—a few years down the line you might not be that into the look anymore. If you choose flatware that’s fairly neutral it will also be easier to replace missing forks and spoons (and they really do go missing—e.g., they accidentally get thrown away) or add more. Flatware is usually sold as sets—a dinner fork, a salad fork, a soupspoon, a teaspoon, and a knife—which generally are an economical option. You also need a set of steak knives if you ever want to eat pork chops, a roast, or of course a steak. You don’t need to go high-end, but look for substantial blades that you can imagine using to cut into a piece of steak.

GLASSWARE

Twelve ounces is a good, versatile glass size that you can use for most drinks—from water to iced coffee to even some cocktails. It’s also helpful to have both larger and smaller options. A pint glass is great for a beer or a smoothie, for example. Small glasses are nice for juice, and can stand in for wineglasses when you want to be casual. If cabinet space is tight, choose glasses that stack, as stacking can cut your glassware footprint in half. Look for thick, heavy-duty glasses when purchasing your glassware. They will last much longer than anything thin or delicate.

MUGS

As you well know, mugs come in many, many varieties. There are the cool glass double-walled kinds that can be pricey, as well as average mugs that match your dinnerware or have a trendy design or something funny printed on them. All are good. However, unless you love drinking very large quantities of your favorite hot beverage at a fairly fast clip, don’t buy oversize mugs. They might look all cozy and cute, but that huge hot coffee will likely get cold long before you can finish it. Plus, giant mugs take up a lot of precious cabinet real estate.

ADDITIONAL KNIVES FOR COOKING

If you were to only purchase one knife to use while cooking in your starter kitchen, make it a chef’s knife. A good one is an investment, and it will be an indispensable tool that you will use for a lifetime of cooking. When shopping for a chef’s knife, look for one that feels balanced and good in your hand, and is built to last. Ideally, buy one at a store that will let you hold the knives you’re interested in, so you can feel them in your hand, and even try a few to chop real food. A good knife should feel like an extension of your hand. In terms of size, while a twelve-inch blade is standard in professional kitchens, it would be overkill for home cooks, not to mention intimidating! An eight- or ten-inch chef’s knife is ideal for home cooking.

Even though you may be able to get by with just a chef’s knife, it is very helpful to have two other knives on hand: a paring knife for smaller jobs (think halving cherry tomatoes or cutting the tops off of strawberries) and a serrated knife for foods that are hard on the outside and soft on the inside (like a crusty loaf of bread or a bagel). Serrated knives are also excellent for slicing citrus and tomatoes, and for cutting cakes.

If you have a nice knife (or knives), think about where and how to store it in your kitchen. If you plan to keep it in a kitchen drawer, one inexpensive option is a knife guard. It’s basically a plastic sheath that keeps the blade in good condition and protects your hands from sharp edges. It also allows you to transport the knife safely if you want to take it to a picnic, for example, or when it’s time to move. Knife blocks and magnetic knife holders are also great options. Both will require a bit more of an investment in money as well as effort (installation of the magnetic knife holder) or space (the knife block).

One last consideration is upkeep. To take proper care of your knives, you’ll need a steel for honing and a stone for sharpening them. Ask the salesperson at a cookware store to show you how it’s done, or look online for video demos.

Tip: If you’re shopping for kitchen gear with roommates, split up the pricey, last-a-lifetime items on this list so each person buys and owns whichever sturdy, long-lasting pieces they want, like a great knife or an awesome saucepan. Then share the cost of everything else in whatever way you want. The idea is that someday, when you all go your separate ways, there won’t be drama about who keeps the great knife and who gets stuck with the chipped plates.

CUTTING BOARDS

Get two cutting boards: one for raw meat and strongly flavored ingredients like onions and garlic that you plan to cook, and another for fresh fruit and vegetables that you’re not going to cook.