Four cool things our kitchen team loves this month
4 ways to enjoy every bite
Grow some greens
Summer is winding down, but we love cooking with fresh herbs all year round. So now we’re using this brilliant new self-watering window box planter. Easy, sleek, fun . . . and beautiful!
Patch planter, $38, letspatch.com.
Mix & match cuisines
“My Korean forefather’s love of pickling is rivaled only by Southerner’s love of pickling. Barbecue, with its intricate techniques of marinades and rubs, is the backbone of both cuisines.” So begins Edward Lee’s drool-worthy new cookbook. This Korean-American chef lives in Kentucky and marries the best of both cuisines, with recipes like Tamarind-Strawberry Glazed Ham, Kimchi Poutine and Rice Bowl with Tuna and Pork Rinds.
Smoke and Pickles, Edward Lee, $35.
Simplify salad prep
As we get back into the swing of things as summer ends, we’re determined to bring more salads for lunch. This new slicer-grater makes quick work of the prep, and we love that the machine is easy to use and small enough to store in a cupboard.
Fresh express slicer, $120, t-Fal.ca.
Dress to thrill
It takes a special vinaigrette to impress us—and that’s just what happened on a recent trip to B.C.’s Okanagan. Little Creek’s Original is creamy, tangy and oh so flavorful. We love it on greens, but it’s even better as a dip for fresh veggies.
Dressing, $7 each, littlecreekdressing.com.
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