Some of our favorite things…

Over the course of our podcast and just cooking on a daily basis, we've come across favorites that we know and love. If you're curious what we use in the kitchen, take a peek! This page is part of our affiliate program with Amazon. Thanks for your support. We couldn't do this without our listeners. 


Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer

Review written by Betsy

This is the Instant Pot that both Kate and I use weekly. We love the saute function, the warmer and of course the pressure cooker. In order to use this instant pot as a slow cooker, you need to purchase the slow cooker glass top


Q: How often do you use your Instant Pot?
A: I'd say I use it 5-6 times per month. 

Q: Is it easy to clean and store?
A: It is pretty easy to wash up, but I had to find a dedicated space for it in my pantry under the shelves. It's not huge, but not small...and definitely not something beautiful that you want sitting on the counter top. I'd recommend figuring out if you have room in your kitchen to store it "out of sight". 

Q: What is your favorite Instant Pot meal?
A: We made a really great Peruvian Chicken on Episode 20 that was easy and satisfying. I'd recommend that as a great starting place for the Instant Pot! 


OXO Liquid Measuring Cups 

Review written by: Betsy Wallace
So here's a funny story...Kate once visited me when I had very young kids. I was in that season of life when you feel like you are absolutely drowning in diapers and nursing and laundry and there is only a very, very dim light at the end of the tunnel. In the chaos, Kate wanted to bake muffins (naturally) and I didn't have a liquid measuring cup. I had been 1) not baking because I could barely keep the kids alive and 2) just kind of winging it when needed. I knew that I was missing this essential kitchen tool but it was at the bottom, VERY BOTTOM of my priority list. After her visit, Kate promptly sent me this set of OXO angled measuring cups and they You can see how much liquid is in there without bending over! They're light weight with a comfy grip! It's everything an OXO product should be and they deserve a place in your kitchen.



Bodum Chambord French Press Coffee Maker

Review written by: Betsy Wallace
I'm a die hard French Press-er, which comes directly from our parents (specifically our dad). Every single morning, for as far back as I can remember, our dad has made coffee in the Bodum French Press, or "push pot"as he calls it. I now have a push pot of my own and am here to tell you the cold hard truth: do not buy the cheap knock off from Home Goods or TJ Maxx. The classic bodum french press has the removeable and replaceable glass insert (which is nice, because one day you'll drop it on the floor and you don't have to junk the whole thing..which is very green and sustainable). It also has a nice weight to it that some cheaper models don't have. No one wants a flimsy french press. I have tried many, many models over the past 20 years and always come back to this one. I give it my highest recommendation. 



Review written by: Kate Schulz

I've been following Julia Turshen for awhile on social media and was just thrilled when this book was published. When we looked for the first cookbook to review on our podcast, we had a few candidates but this cookbook rose above the rest. Not just for her social media is a fun follow, but also because her food looked delicious and accessible. Plus, the internet was full of good reviews.  We were so happy to find that her cookbook lived up to both our expectations and the hype.

Our friend Tara liked the Homemade Merguez, Betsy had a great time with her family making the Korean Clambake and I loved the Kimchi Pancakes. (James fell in love with the Creamed Corn with Congee. We've had it more than once.) We can all recommend this cookbook as one that you'll reach for again and again. 

Review written by: Kate Schulz

Maybe you don't make as many cookies as I do, but believe me, a cookie scoop is a great little tool to have in your drawer. Of course, this makes nice and easy work of cookie dough but also meatballs, falafel or even cute little scoops of ice cream. I like the Oxo version because it is easy on the hands. The medium size is a #40 scoop, or 1.5 Tablespoons for small cookies. The large is #20 and holds 3 Tablespoons of dough for nice fat meatballs or large cookies. I have both but probably use the medium more often. Either way, a useful utensil to have around. 

Review written by Kate Schulz

I have to admit- I use these for more than just salad dressing. Little bits of seasoning that I have leftover, chia seeds for my yogurt on the go, or even as a makeshift pill container for spur of the moment trips. But they really shine as the perfect amount of salad dressing for lunch! The seal is tight which means less risk of an oily, goopy, mess when you open your bag. Plus, the tiny size means you can easily squeeze it into a container when you have little room to spare.

Kachka: A Return to Russian Cooking
By Bonnie Frumkin Morales, Deena Prichep

Review written by Kate Schulz

Truth be told, we were all a little intimidated by this book. Russian food, or more correctly the cuisine of the Soviet Union, had never come out of our kitchens. Yet we were immediately drawn to the recipe through her storytelling and photography. Savory borsch was a comfort. Making pelmeni was a fun family project. Tuesday Soup was eaten all through the week (that batch was huge) but we loved every bowl.

Buy this book for yourself if you want to take a culinary vacation or for someone who wants to make family-style, home cooked food that evoke a different time and place. We know you’ll have fun cooking from this book!

Sweet: Desserts from London's Ottolenghi
By Yotam Ottolenghi, Helen Goh

Review written by Kate Schulz

We first noticed the photography of this book. Every picture was gorgeous, delicious looking, and enticing. Who wouldn’t want to make the pavlova on the cover? Paging through, we were interested in the new-to-us flavor combinations and the range of desserts. Mini-cakes, cookies, meringues, layer cakes and more! We all found a recipe to bake that we loved and found the instructions to be solid and easy to follow. That said, we wouldn’t recommend this for a rookie baker. But for a friend (or yourself) who might want to spread their baking wings? Golden.


Review by Kate Schulz

Long ago I received spreaders just like those pictured and tossed them in my silverware drawer. Eh, they were kinda cute and might be fun for a brunch or whathaveyou. Now I use them almost every day! I’m a big jam/jelly eater and use them nearly every day for the perfect amount on my toast. The edge is sharp enough to cut through an avocado skin, scoop it out and mash it onto a nice thick slice of sourdough. Or to spread a nice amount of mustard on your sandwich…I could go on and on. Needless to say, I’m very happy to have these in my drawer!


Review by Kate Schulz

I’ll admit it, I’m terrible with travel coffee mugs. I expect them to deal with my abuse, like throwing them in my bag without paying attention, and not to leak at all. This is the first mug that’s actually lived up to my high (or unrealistic) expectations. I bought mine in a bright coral to stand out, which I love. But the best part is my coffee is still hot hours later and I have yet to have a catastrophic spill. The link is to the 16 ounce size. Get the 12 ounce if you’d like a size that fits in your jacket pocket, like Betsy does.


Review by Kate Schulz

When this cookbook arrived from the library, the cover won me over right away. So bright and colorful! The recipes inside lived up to the cover and then some. We all fell in love with new ingredients like pomegranate molasses and labneh, used in recipes that worked for our home kitchen. Not only were the recipes delicious, but we learned more about the region of Palestine and its people in a meaningful way. Author Yasmin Kahn brings us into the kitchens of Gaza, the West Bank and Jerusalem through recipes first, but also the stories and lives of the people who live there. This cookbook succeeds not only for a way to make an amazing sumac chicken, but also to gain insight into a culture.