In SAVEUR editor-in-chief James Oseland’s kitchen, the focus is on great food, not gadgetry.
“The biggest change we made when we redid this kitchen was to get rid of the dishwasher and replace it with our homespun, dorm-style dishrack. I have something of a dishwasher aversion — maybe it speaks to my suburban childhood — but I really think there’s something to the idea of quiet, meditative joy to be found in washing dishes. Some people get a high from cooking; I get it from washing up.” Back to Kitchen Tour: Inside James Oseland’s Kitchen » Noah Fecks “We cook a lot in advance — Daniel and I are great weekend cooks. As a result we have what you could call an extensive sub-pantry with rice, pasta, muesli makings. I got these stainless steel canisters four or five years ago at a 99¢ store; they’re ideal for storing staples.” Back to Kitchen Tour: Inside James Oseland’s Kitchen » Noah Fecks “I’m generally a fan of the cheap, workhorsey carbon-steel knife that you can find at a restaurant supply store, but this knife is my new benchmark. It’s one of the knives that master craftsman Bob Kramer made with Zwilling — I’ve owned it for a few months and it’s already changed my life. It’s incredible.” The knife, along with colorful cooking utensils and well-loved tools, is stored in stainless-steel vessels next to the stove. Back to Kitchen Tour: Inside James Oseland’s Kitchen » Noah Fecks “This plate is one of my most prized possessions. It’s from the home of the family I lived with in Indonesia — it’s from their home, and their island. There’s a crack down the middle from where I broke it and super-glued the thing back together; I think it adds something to it. There’s a story there.” Back to Kitchen Tour: Inside James Oseland’s Kitchen » Noah Fecks