My Favorite Knife: Bartender Giuliana LoMaglio — 20 Cooks, 20 Knives

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(Image credit: Jessica Isaac)

20 Cooks, 20 Knives: This month, we’re taking a close look at a chef’s most important tool: her knife. We asked 20 cooks, amateurs and professionals, to share their favorite knives and the stories behind them. While chef’s knives are featured prominently, no two are exactly alike, and there are also a few surprises.

Giuliana LoMagio

Profession: Bartender/Renaissance Woman
City: Echo Park, CA
Instagram: @gulesgiulianna

Echo Park resident Giuliana LoMagio is a true renaissance woman. She co-owns Villalvazo Electrical with her fiancé, holds down a steady day job, and excels at a handful of artistic endeavors. She and her fiancé, who have roots in Italy and Mexico, also manage to cook amazing meals from scratch almost every night of the week (often making enough to feed their friends, luckily, of which I am one).

An efficient knife is crucial for this expert life juggler, as it cuts prep time and makes nightly home cooking doable.

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garlic wine and butter steamed clams

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garlic wine and butter clams One of my favorite things — although, honestly, it’s not easy to choose — we ate in Portugal was small clams cooked in a garlic wine sauce, usually with cilantro and always only eaten with bread, which I learned when we went to one of those* restaurants on the beach one night where you pick your dinner from what’s been caught that day and everyone is a little vague about preparations because they assume you already know. “How are the clams prepared?” “What do you mean? Steamed!” “And they’re served with…?” “Well, in Portugal, we eat clams with bread, only bread. Would you like something else?” And so it was. what you'll need The dish, called Amêijoas à Bulhão Pato, is named after the 19th century Lisbon poet Bulhão Pato, who was known to be a gourmand. It’s usually a first course. And, no, this isn’t officially it — unable to follow the simplest directions, I replaced the olive oil with butter, threw in some shallots, used parsley instead of cilantro because I killed my cilantro already and added red pepper flakes. But we did eat it with bread. And more of the wine (I mean, the bottle was now open so we were basically obligated) and intentionally or not, managed to unlock my new favorite date night dinner, even if you are sharing your table with little people disinterested in wine-steamed clams. READ THE REST

9 Ways to Squeeze More Storage Out of Your Tiny Kitchen — Tips from the Kitchn

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(Image credit: Kate Bowie Carruth )

I spent quite a few years cooking in a tiny New York City apartment kitchen, where storage space was at a serious premium. One of the many things it taught me was how to be creative and resourceful when it came to maximizing space.

Even when it feels like you’re utilizing all the storage space you possibly can, there are still ways to squeeze even more storage out of your kitchen. Here’s how.

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