Like cookbooks, kitchen equipment is a talisman; people believe that buying the right kind will make them good cooks. Yet some of the best cooks I’ve known worked with a battered batterie de cuisine: dented pots and pans scarred beyond recognition, an old steak knife turned into an all-purpose tool, a pot lid held just so to strain pasta when the colander was missing, a food processor with a busted switch. They didn’t complain and they didn’t apologize; they just cooked.

Times food columnist Mark Bittman, aka The Minimalist, outfits a kitchen with the basics for less than $300.  While I’m totally guilty for spending more than $100 on my Henckels Santoku knife, the rest of our kitchen is fairly minimal, which is bound to happen with a tiny space like ours.

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