My October Picks From the Milk Street Store

The Apron That Takes Care of My Back
There’s a reason people who cook all day wear orthotic shoes, and I’m a convert: Only my comfiest, most supportive duds make the cut for Thanksgiving prep. This year, I’m pairing my clogs with our new custom workwear from Japan, a maekake apron. It’s designed and made just for us on century-old looms in Toyohashi, woven from thick cotton canvas and heavy-duty ribboning traditional to the ornamental garments worn by sumo wrestlers. The magic is in the thick belt, a sturdy piece that wraps around you and provides lower back support when tied traditionally (see here for instructions).

While the maekake is available in a couple of colorways and a full-length size, I’m a fan of the waist-length model. It’s perfect for shorter cooks who usually find themselves swimming in full-length aprons.

Milk Street Limited Edition Premium Nakiri — Cocobolo Wood
A couple of Milk Street knives always make it into my Thanksgiving prep lineup, but this year I’m including our special edition Nakiri. Not only is the Milk Street Limited Edition Premium Nakirilovely to use, with its smooth cocobolo handle and hammered Japanese steel blade, it’s also a knife I’m happy to leave out while hosting for finishing touches like slicing citrus for the mulled cider or chiffonading herbs for garnishes.

It’s a great prep knife, too. Our nakiris—be it this limited edition version, the original or my other favorite, the Small Nakiri—are built light and thin to fly through vegetable prep. I find that most veggies don’t stick to it, even notoriously clingy items like potatoes, and the broad blade is as good a bench scraper as any (be careful though, as the blade is sharp).

Velvety Artichoke Cream with Just Two Ingredients
This was an instant favorite at a recent staff tasting, and it’s fast becoming a pantry staple for me. Casa Marazzo’s Artichoke Cream is made with Schito artichokes, or “violette di Castellammare” in Italian, a varietal known for leaves with a subtle purple tinge. Casa Marrazzo handpicks Italian-grown artichokes and emulsifies the fresh hearts with high-quality olive oil into a luscious spread. If you know how labor intensive artichokes are to prep, believe me when I say it’s luxury in a jar; no trimming, no peeling, just open and go. My Thanksgiving will start with crostini spread with the artichoke cream and Parm shavings.

Buttery, Perfect Shortbread I Don’t Have to Make Myself
It’s rare for me to buy a cookie—I’d rather just make it myself. But these cookies by Shortbread House of Edinburgh are the exception that prove my rule. True Scottish shortbread is rich and buttery, something ready made versions fall desperately short of, but Shortbread House relies on a family recipe to taste homemade. (Their secret ingredient? Ground rice, which gives each biscuit the perfect tender texture.) My flavor of choice stars zippy candied ginger and ground ginger in the dough, without any molasses, so they don’t veer too far into gingerbread territory. Put them out with coffee or tea anytime, and I guarantee they’ll disappear.

Our latest collection comes in tins designed by Australian artist Mark Canlan, known for his vibrant nature-inspired prints. (Hint: they’re great for gifting.)

The New Cookbook We Just Baked Up
I know most people turn toward tradition around the holidays, whether in the form of the same stuffing recipe year after year or the same people, but that’s when I most want fresh inspiration. And “Milk Street Bakes,” our latest cookbook, is full of bold, global ways to take on baking season. Why make an apple pie when you can try this elegant German Apple Cake instead? Something to think about, if you want a different take on dessert this year that will still impress.

Not only is “Bakes” packed with 200+ recipes from around the world, it’s full of step-by-step techniques and wisdom around common pitfalls that make people nervous about baking in the first place. Have your copy by your side this holiday season and prepare to become the best baker you know.