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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Hand blender for emulsifications, purees, soups, sauces
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Hand blender for emulsifications, purees, soups, sauces
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Chips: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Remove the thick stem from the kale and discard. Cut the leaves into 2 to 3-inch pieces. Put them in a bowl and drizzle with olive oil. Toss well. Arrange the kale in a single layer on parchment paper-lined baking sheets. Bake for 10 to 12 minutes until crispy and slightly dark on the edges. Season with salt and pepper, to taste. Using a mandoline slicer or a sharp knife, slice the white potatoes and the sweet potatoes into 1/8-inch thick slices. Put them in a bowl and drizzle with olive oil. Toss well. Arrange in a single layer (without overlapping) on parchment-lined baking sheets and bake for 12 minutes. Turn the slices over and continue to bake, checking every 2 minutes until brown and crispy, about 6 to 8 minutes longer. Season the chips with salt and pepper, to taste. Mayonnaise: In a small bowl, combine the mayonnaise, lemon juice and lemon zest. Season with salt and pepper, to taste. Transfer all the chips to a large bowl and serve with the mayonnaise. Cook's Note 1: Some potato chips will cook faster than others. Remove the chips from the baking sheets as soon as they become brown and crispy. Cook's Note 2: The recipe can be doubled or tripled.