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Controlled pour dispenser — drizzle olive oil without glugging
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Provençal olive paste — crostini, sandwiches, pasta, fish topping
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Controlled pour dispenser — drizzle olive oil without glugging
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Provençal olive paste — crostini, sandwiches, pasta, fish topping
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halve leeks lengthwise, then coarsely chop. wash leeks in a bowl of cold water, agitating them, then lift out onto paper towels and pat dry. cook bacon in a 4-quart heavy pot over moderate heat, turning occasionally, until crisp, 6 to 8 minutes. transfer to paper towels. pour off all but 2 teaspoons fat from pot, then add oil and cook leeks over moderate heat, stirring occasionally, until softened, about 6 minutes. add celery root and cook, stirring, 2 minutes. add water and broth and bring to a boil, then reduce heat and simmer, uncovered, until celery root is very tender, 35 to 40 minutes. while soup simmers, thinly slice apple lengthwise into 1/8-inch-thick slices with slicer, working around core, then cut slices into 1/8-inch matchsticks with a knife. gently toss with celery and celery leaves. puree soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a bowl. return soup to cleaned pot. (if soup is too thick, thin with 1/2 to 3/4 cup water.) stir in salt, pepper, and half-and-half and cook over moderately low heat, stirring occasionally, until warm. season with salt, then divide among 4 bowls and top with apple-celery mixture and coarsely crumbled bacon.