Inside James Oseland's Kitchen

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"The biggest change we made when we redid this kitchen was to get rid of the dishwasher and replace it with our homespun, dorm-style dishrack. I have something of a dishwasher aversion -- maybe it speaks to my suburban childhood -- but I really think there's something to the idea of quiet, meditative joy to be found in washing dishes. Some people get a high from cooking; I get it from washing up." Back to Kitchen Tour: Inside James Oseland's Kitchen »

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"We cook a lot in advance -- Daniel and I are great weekend cooks. As a result we have what you could call an extensive sub-pantry with rice, pasta, muesli makings. I got these stainless steel canisters four or five years ago at a 99¢ store; they're ideal for storing staples." Back to Kitchen Tour: Inside James Oseland's Kitchen »

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"I'm generally a fan of the cheap, workhorsey carbon-steel knife that you can find at a restaurant supply store, but this knife is my new benchmark. It's one of the knives that master craftsman Bob Kramer made with Zwilling -- I've owned it for a few months and it's already changed my life. It's incredible." The knife, along with colorful cooking utensils and well-loved tools, is stored in stainless-steel vessels next to the stove. Back to Kitchen Tour: Inside James Oseland's Kitchen »

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"This plate is one of my most prized possessions. It's from the home of the family I lived with in Indonesia -- it's from their home, and their island. There's a crack down the middle from where I broke it and super-glued the thing back together; I think it adds something to it. There's a story there." Back to Kitchen Tour: Inside James Oseland's Kitchen »

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"We chose simple maple cabinets, because they're timeless. If we get tired of looking at the wood in a few years, we can just strip them down and paint them in whatever color we like." Back to Kitchen Tour: Inside James Oseland's Kitchen »

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"I'm not not one for having objects on display -- we don't have a lot of counter space -- but for some reason I can't bring myself to throw away these toppers from my wedding cake of a few months ago." Back to Kitchen Tour: Inside James Oseland's Kitchen »