Complete Kitchen: Amy Marks of Radish Shares Her Secrets
By A.H. Avouris
From pie weights to Pyrex, each of us considers a different set of elements to be crucial to our cooking, and we often have strong opinions as to why. In this column, I will ask chefs, foodies, and restaurateurs from across the borough for the top ten necessities—both edible and utensil—that they keep stocked in their home kitchens. In this first installment, Amy Marks of Williamsburg’s Radish shares her top ten list.
September 7, 2010 Food











