The Joyce Chen Saladacco Spiral Slicer ($30; amazon.com) is sturdy enough to cut hard vegetables, yet small enough to fit in tight kitchen spaces. It makes beautiful summer squash ribbons, but its utility extends beyond zucchini pasta. Chef Oliver Ridgeway of Grange Restaurant & Bar in Sacramento, California, cuts long cucumber strands to fold into tsatsiki. He also cooks down thinly spiralized sweet potato with fennel sausage and onions and tops it with poached eggs for a contemporary breakfast hash.