Servings: 1,000,000

Olive Oil: This is main a flavoring / seasoning oil for me. I prefer Colavita which is widely available. Recently Bertolli got a great review as well and it is indeed nice. For a super-rich dipping oil try Paesano unfiltered, available on Amazon. Olive Oil: This is main a flavoring / seasoning oil for me. I prefer Colavita which is widely available. Recently Bertolli got a great review as well and it is indeed nice. For a super-rich dipping oil try Paesano unfiltered, available on Amazon.
Cooking Oil: I use avacado oil as it has a really high smoke-point - the temperature where it starts to break down. But canola oil is okay and much cheaper. Cooking Oil: I use avacado oil as it has a really high smoke-point - the temperature where it starts to break down. But canola oil is okay and much cheaper.
Butter: 99% of all recipes in the world require unsalted butter. Always have that available. If you also love butter on bread and don't want to sprinkle salt on it, that's cool to have also Butter: 99% of all recipes in the world require unsalted butter. Always have that available. If you also love butter on bread and don't want to sprinkle salt on it, that's cool to have also
Dry Pasta: There is a huge difference between generic pasta and imported Italian semolina pasta. Huge. I use Rustichella d'Abruzio. I love their Chitarra in particular for long noodles. Dry Pasta: There is a huge difference between generic pasta and imported Italian semolina pasta. Huge. I use Rustichella d'Abruzio. I love their Chitarra in particular for long noodles.
Fresh Pasta: I rarely use it as dried pasta is almost always as tasty and most times preferred. The exceptions are lasagne noodles and occasionally a batch of fettuccine. But even then I worry about the dish becoming all gloopy. Of course if you want to make ravioli and such, you will have to make fresh pasta. But that takes so much time making the filling and then stuffing 100 little things that I'll never do it again. Fresh Pasta: I rarely use it as dried pasta is almost always as tasty and most times preferred. The exceptions are lasagne noodles and occasionally a batch of fettuccine. But even then I worry about the dish becoming all gloopy. Of course if you want to make ravioli and such, you will have to make fresh pasta. But that takes so much time making the filling and then stuffing 100 little things that I'll never do it again.
Pepper: Never, ever, ever use ground pepper. Buy a pepper mill and grind it each and every time. If you don't do this, do not tell anyone you used my recipes. Seriously. Pepper: Never, ever, ever use ground pepper. Buy a pepper mill and grind it each and every time. If you don't do this, do not tell anyone you used my recipes. Seriously.
Salt: You need generic tiny-crystal salt (sea or otherwise) and a flaky salt like kosher. I use Mortons in the blue box, but people love Diamond too. Note that ALL salts will have different amounts of saltiness for a specific volume (e.g. a teaspoon) so it is important you use the kind the recipe calls for or learn to adjust. Salt: You need generic tiny-crystal salt (sea or otherwise) and a flaky salt like kosher. I use Mortons in the blue box, but people love Diamond too. Note that ALL salts will have different amounts of saltiness for a specific volume (e.g. a teaspoon) so it is important you use the kind the recipe calls for or learn to adjust.
Tomatoes: Cento brand is easy to find and won my own internal blind taste test. Their crushed tomatoes option is the most useful. Buying whole tomatoes is fun but 99% of the time you just crush them anyway and have to deal with the seeds. The SMT brand that has white cans with red tomatoes on it is also very good. Tomatoes: Cento brand is easy to find and won my own internal blind taste test. Their crushed tomatoes option is the most useful. Buying whole tomatoes is fun but 99% of the time you just crush them anyway and have to deal with the seeds. The SMT brand that has white cans with red tomatoes on it is also very good.

My Favorite Tools: subheading: My Favorite Tools:
Deli Slicer: I know you won't actually buy one, but it really is my favorite kitchen gadget.
Knives: I prefer the thinness and sharp angle of an Asian blade but with the shape of a classic European knife.
Most important is a 8" knife. Shun's mid-priced one is my favorite.
Also get a 3" paring knife for small work.
And a bread knife if you like bread.
Thermapen instant read thermometer. Expensive but makes deciding when something is done so much easier.
Cookware: subheading: Cookware:
I use my 10" non-stick skillet bought at a restaurant supply store daily.
Second most used is a 8 quart pot that can be used for pasta, steaming, sauces, etc.
Add in a 4 quart one for smaller quantities for sure. Neither should be non-stick.
Next would be a 14" stainless skillet for anytime I want to use high heat like for steak or a burger.
1 or 2 half-sheet aluminum sheet pans from a restaurant supply store - don't bother with fancy stuff
Gadgets: subheading: Gadgets:
a couple of Sur le Table board scrapers
as many wood-handled rubber spatulas as you can find (Bed Bath & Beyond)
1, 2 and 4 cup glass measuring cups - you might not need the 4 but having extras can be nice
a set of stainless measuring cups and spoons
a few wooden stirring spoons and spatulas for stirring (duh) and scraping tasty bits up from pans
a non-stick friendly "flipper" (also called spatula but different than above) - for burgers, etc.
a pasta fork (for removing long noodles from the pot as we do NOT pour the water out) and a "spider" for scooping out small pasta
various cheese graters (I like the hand-held Microplane versions)
kitchen scissors
Veggie peeler