Authors: houzz kitchen
HTTP/1.1 200 OK Date: Mon, 05 Nov 2012 22:29:06 GMT Server: Apache Expires: Mon, 26 Jul 1997 05:00:00 GMT Cache-Control: no-store, no-cache, must-revalidate Cache-Control: post-check=0, pre-check=0 Pragma: no-cache Set-Cookie: prf=ads%7C%7D475%7C%7DgeneralFilter%7C%7D11%7C%7DgalleryFilter%7C%7D4997637; expires=Tue, 19-Jan-2038 03:14:07 GMT; path=/ Vary: Accept-Encoding Transfer-Encoding: chunked Content-Type: text/htmlServing food in the same dish it was cooked in means more time with guests and less time cleaning up
I'm all for enjoying good food (and drinks!) in good company. My blog,Cookie and Kate
, is all about celebrating good food.real, sustainable food that delights the senses and nourishes the body.
I'm all for enjoying good food (and drinks!) in good company. My blog,...More »
You've gone to the trouble of preparing a delicious meal, so you shouldn't have to stress about presentation. These cooking vessels can go straight from the oven to the table in style.— Kathryne from Cookie and Kate
Dansk Kobenstyle's 6-quart casserole is a unique alternative to the Le Creuset French oven.
I'm a sucker for everything black and white, and these stoneware pieces are no exception.
This is a classic white baker with cool-touch handles by Kobenstyle. This Scandinavian, enameled-steel dish will last forever.
This copper saucepan is so pretty that I would not hesitate to set it on a pot holder in the middle of the table.
I trust my stoneware bakers to produce evenly baked goods and provide easy cleanup. This classic baker comes in a cork carrier that doubles as a trivet.
I love the organically shaped, sloping sides of this artisanal ceramic baker by Crate & Barrel.
These oven-to-table baking vessels would look elegant at a buffet or potluck.
Staub's beautiful enameled pan moves from stove to oven, from table to refrigerator.
These vintage-inspired Italian bakers have antiqued, golden edges that make cobblers and casseroles all the more charming.
Buy a set of heavy-gauge, polished stainless steel tools and they will last you for the rest of your life. These All-Clad beauties are functional on the stove and make pretty serving tools on the table.
A good-size All-Clad sauté pan with a lid will serve you well. Brown, sear or deglaze, and then move it from the stovetop to the oven to the table. It'll be a fixture in your kitchen forever.
I am kind of obsessed with ramekins. I use them to prep ingredients for elaborate recipes and to store small amounts of leftovers. I love baking individual servings of desserts in them too.
What are you working on?