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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
French pastry masterclass — pâte brisée, feuilletée, choux, puff
Deep cups for dramatic popover rise — Yorkshire puddings too
Record your recipes and experiments — organized cooking journal
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
French pastry masterclass — pâte brisée, feuilletée, choux, puff
Deep cups for dramatic popover rise — Yorkshire puddings too
Record your recipes and experiments — organized cooking journal
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Heat oven to 375F. Combine soup, milk and salt in a 1 1/2 quart casserole. Add chicken and peas or peas and carrots. Bake for 10 minutes. Meanwhile, in mixing bowl, beat egg whites until stiff. In another bowl with same beaters, beat egg yolks, stir in cheese. Gently fold yolk-cheese mixture into whites. Pile onto the chicken casserole and bake 25-30 minutes longer.