Cooking need not be complicated. With a few quality accoutrements and the proper tools, even the most elementary dishes can become something special. These belong in the kitchens and cabinets of every food-lover you know.
Ingredients
Wild-Fennel Pollen
Fennel pollen is hand-harvested from the tiny yellow-green fennel flowers growing in the Tuscan countryside just before the plants go to seed. It is milder yet more fragrant than fennel seed, with subtle notes of licorice and anise. Use it to season meat, fish, and vegetables, or to re-create the Italian Job dessert from my restaurant, Lilia—fior di latte gelato, olive oil, honey, sea salt, and fennel pollen.
Simple Sauce
Tomato sauce is a staple in any kitchen, and every chef, home cook, and grandma in Italy makes it a little differently. I make a few versions, yet this is my most simple, combining only olive oil, Italian tomatoes, garlic, basil, and a hint of chili. Toss with rigatoni and have the ideal family meal on the table in 15 minutes or less. It is also great to use as a base for other, more complex sauces.
Misipasta Olive Oil
The Armando Armato family has been making olive oil for five generations. Rich and buttery, it’s made from their Ligurian taggiasca olives and is cold-pressed in their stone mill.
Nardín Anchovies
These anchovies are from Spain. They melt into butter for a quick fettuccine and also make for a great snack. And they aren’t too salty—they are perfectly balanced and add a touch of depth to any dish. Available in-store only at Misipasta in Williamsburg, Brooklyn, or here.
Trucioleto Red-Wine Vinegar
This is my favorite red-wine vinegar; I use it in my kitchen every day. Available in-store only at Misipasta in Williamsburg, Brooklyn, or here.
Tools
John Boos Cutting Boards
These are the most beautiful and practical cutting boards. At 2.25 inches thick, they’re sturdy and won’t move when you’re chopping.
Le Creuset Round Dutch Oven
Not a day goes by that I don’t use my Le Creuset round Dutch oven. Get the biggest one you can. I promise you that it’s a must-have in every kitchen and comes in a variety of colors.
Omcan Pepper Mill
My favorite pepper mill is made in Italy. Seriously, have you ever seen a better-looking one?
All-Clad Stainless-Steel Pans
Every kitchen needs a few good stainless-steel pans, and these are my staples. The two-quart saucier is my all-time favorite. Plus, every cook needs an 8- and 10-inch pan handy.
Missy Robbins is the chef and proprietor of Lilia and Misi restaurants in Brooklyn, New York
