Greenflea Market | Image: Laura Messersmith — **Greenflea Market** | Image: *Laura Messersmith*

Every once in a while one of those lazy, not-much-going kind of weekends comes along when there’s plenty of time to do a little browsing through New York’s flea markets. I love the sense of discovery that comes from carefully surveying a booth that’s packed to the brim and the flashes of nostalgia when I spot something familiar from my childhood.

But let’s be honest - the dizzying array of souvenir postcards, 80s lunchboxes, vintage sunglasses, and mid-century doodads can be overwhelming if you don’t have a plan. Luckily, I went into last Sunday’s Green Flea Market with a clear mission: search for new additions to our kitchen and “tabletop” collections as they call it in the Pottery Barn catalog.

As I’ve taken more pictures of recipes I’ve been looking for ways to complement the final dish with a place setting that contributes to it’s appeal and continually keep the photos interesting… Are you tired of the white plates with blue stripes yet?

Sometimes it’s contrast that makes an image pop - a delicate tart on a stoneware plate - while other times a giant steak looks just right in a rustic cast iron skillet. There were some solid contenders in the schoolyard at PS 87 - I was definitely tempted by the mother of pearl butter knives and the earthenware bowl in particular. But, the search continues, so those blue and white plates will still be in heavy rotation for a little while longer as I continue to search for great finds around the city. Stay tuned!

Le Creuset, an essential | Image: Laura Messersmith — **Le Creuset, an essential** | Image: *Laura Messersmith*

Little known fact: I follow Bon Appétit magazine on Facebook. I’m not sure when exactly I clicked that little thumb-up button, but ever since then an article or two per day pops up in my News Feed. One in particular caught my attention last week – Kitchen Tools You Actually Need on Your Wedding Registry. (Sidenote: aren’t registries fascinating? I feel like you learn so much about people from them.)

I’m interested in cooking (surprise!) and perusing the Zabars’ housewares department is one of my favorite pastimes, so the headline’s implicit challenge fired up my competitive juices. Was I missing some essential item? Had we fallen into the scan-gun trap four years ago when we did our registry and selected a host of unnecessary gizmos? I felt compelled to click the link and see how we stacked up against the expert opinions.

The half of my brain that wasn’t focused on ‘winning’ wondered if I would agree with their suggestions. Cooking and kitchen management while scientific on one side of the coin also have a strong element of personal preference. Both in the types of items you prefer, but also in your cooking style. For example, if you never, ever use citrus zest in your recipes I think you’re missing out, but then a microplane grater might never darken your kitchen drawers.

As it turns out, I actually did agree with 95% of BA’s recommendations – we do have a mandoline which I think has been used once and don’t have a mortar and pestle which we’ve survived without easily – but the Le Creuset dutch oven, the good knives, and the wooden spoons (flat edged please!) on the other hand are 100% spot on.

If you’re wondering how our kitchen scored – I count a total of 35 separate items on Bon Appétit’s list we currently have 32, so certainly a passing grade. Now to track down a great immersion blender and increase my GPA…

Scouting: Greenflea Market

Bon Appétit Kitchen Essentials