Making dressing/stuffing with vegetables? Thow them in here to make quick work of the chopping and slicing. Pie crust from scratch? No problem. The blade cuts the butter in so efficiently.

All-Clad is my cookware brand of choice. I admit I use this pan maybe four times a year - roasting turkeys and slow roasting tomatoes. Don't use the forks. Who wants holes in a picture-perfect bird?

A good knife needs a good cutting board. The bigger the better. This one is also environmentally friendly!

Gotta have a ladle for soups and stocks.

Okay. I know this one is completely over the top, but it's what I make soup in. I also use it for boiling macaroni. It was a Christmas gift to myself last year. Maybe Santa will bring one for you too :-)

What would a carving knife be without a fork? You know you have to complete the set!

This is what I use for the greens. Hey, I'm African-American and Southern -- greens are a requirement.

You'll need this one too.

No big meal gets made without this. Works great for deglazing and gravy.

My dressing ends up here.

Good ol' Pyrex. It's all the pie plate I need.

It's my pie crust training wheels. I use it to make sure the dough is the right size.

Use it for rolls every year.

Gotta have a cake pans for tiered cakes. These release like a dream.

You know someone wants a pound cake.

My favorite peeler

For the recipe follower that you are

Get your gravy on