BIA Cordon Bleu 64-Ounce Utensil Crock, White

This 64 Ounce Utensil holder will hold all of your culinary tools to make a gourmet meal.It is classic white to go with any colors in your kitchen.

This porcelain utensil holder has that classic French white look: simple yet elegant. Use it to hold the most-used utensils right next to the stove. About 6-1/2 inches tall, it easily holds 15 to 20 utensils, maybe a few more with a tight squeeze, and it's heavy enough that it won't tip over when it's accidentally hit while you're reaching for the spatula. As a bonus, it's microwave-, oven-, and dishwasher-safe. --Doree Armstrong

It's been a long time since I've broken out the Crock Pot, but when it's cold out, there's nothing like a big pot of chili. Typically I don't like crock pot cooking, as it always seems to have a distinct "crock pot" flavor that I dislike, but this is one of the few recipes I do enjoy. It's cheesy and creamy and quite comforting. WHITE CHILI 2 TBSP oil 1 LB ground turkey or chicken 2 onions finely chopped 4 to 6 garlic cloves, minced 1 TBSP cumin seeds 1 TBSP dried oregano 1 to 2 Jalapenos, minced 1 TSP each salt and black pepper 1 28 oz can diced tomatoes, including juice 2 cups chicken or veggie stock 1 19 oz can white kidney (cannellini) beans, rinsed & drained or 1 cup dried beans, cooked and drained 2 green peppers, thinly sliced or chopped 1.5 cups Montery Jack cheese, shredded 1 can diced mild green chilis, drained serve with sour cream, tortilla chips, salsa and/or chopped cilantro to taste 1.) brown meat in skillet in one TBSP oil. Remove with a slotted spoon and transfer to crock pot, making sure you drain the liquid out. Throw away remaining liquid. 2.) add remaining oil to pan. Cook onions until soft. Add garlic, cumin seed, oregano, jalapenos, salt and pepper and cook, stirring, for one minute. Add tomatoes and broth, bring to a boil, and cook, stirring, until reduced by one-third (about 5 mins). 3.) add beans to stoneware, pour tomato mixture over, stir. Cover and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours, until hot and bubbling. 4.) stir in green peppers, cheese, and mild green chilis. Cover and cook on High 20 to 30 minutes until pepper is tender and cheese is melted.

Crock-Pot BBQ Ribs: 2 racks (2 pounds) pork ribs BBQ sauce I start by rinsing the ribs and cutting into serving-size portions, about 3-4 ribs each. Turn Crock-Pot power onto low. Coat each of the rib sections front and back with BBQ sauce, then stack into Crock-Pot. Cook on low 6-8 hours. Meat will fall off of bone. Mmmm. This recipe only feeds two hungry adults, so you will want to change for feeding larger families. I cooked this in a 4-quart Crock-Pot. These can turn out very differently depending on your favorite barbecue sauce. The Hunt's sauce pictured is VERY THICK. Try using a different barbecue sauce each time to find your favorite, or make your own! I have made this recipe many times in the past with only ribs and barbecue sauce. I made this tonight with a quarter-cup of apple juice, and I prefer it without the juice, so I left it out of the recipe. Because the Crock-Pot keeps the meat's natureal moisture in, the apple juice doesn't need to be added. Use the recipe as indicated above.

Now this crock will hold all those treasured wooden spoons, specialty whisks, pasta servers, spatulas and ladles. Roomy and fairly deep, it is part of Le Creuset's stoneware line, known as Poterie.

Perfect for kitchens with limited drawer space, this large utensil crock holds handfuls of whisks, spatulas, and spoons. At 6 inches high and 6-3/4 inches across, it's a handy size to keep near the stove yet spacious enough to double as a cookie jar. The crock is made of heavy stoneware, which keeps it from tipping over when loaded. Le Creuset's colorful porcelain enamel finish on the crock resists scratching, chipping, staining, and cracking, and gradates from a darker hue at the bottom to a lighter hue at the top. Like all Le Creuset ware, the crock is dishwasher-safe. --Ann Bieri