Jennifer Schaertl, author of 'Gourmet Meals in Crappy Little Kitchens,' knows her stuff. G. J. McCARTHY/DALLAS MORNING NEWS Visit the Photo Place

Eight-quart stockpot with steamer basket Instead of several sizes of pots, use one large pot for all jobs. Each piece fits inside for easy storage, and the steamer insert can double as a colander. Pot rack Easy to make with the wire rack from an old barbecue grill, chain and hooks. Pots, lids, spoons and whisks can be hung for convenient storage. Tongs In a professional kitchen, sturdy tongs are used to turn meat, to stir, to move pots with hot handles around the stovetop, and to pick things up and out of poaching liquid. Six- to eight-inch chef's knife The perfect knife. All chefs have them, and they can be used for all cutting, chopping and slicing--even for peeling garlic. Box grater It tackles a range of needs, from grating hash browns to shaving truffles. It can hang from a pot rack. --Dallas Chef Jennifer Schaertl

Date published: 9/3/2008

Comments guidelines

1. Be respectful. No personal attacks.
2. Please avoid offensive, vulgar, abusive, hateful or defamatory language.
3. Read and follow THE RULES.
4. We will block violaters and ban repeat offenders.