Designandgrace.com Kitchen Store

Sneak peek at our new displays😍 We make choosing your new tools and appliances easy by showing full ranges of colors and styles!

You can compare in real time and we will walk you through any questions you have about the products!

Which color would you put in your kitchen? Tell us below⬇️

Here's to the friends who show up, eat all your food, and somehow make your kitchen feel like the best place on earth. 🥘

Summer cooking starts with great ingredients ☀️

A trip to the farmer's market, a basket full of fresh produce, and the right tools can turn simple ingredients into memorable meals.

From ripe tomatoes and fresh herbs to juicy stone fruit and sweet pineapple, WÜSTHOF knives make prep feel easy, so you can spend less time working and more time enjoying the season.

Good food. Great company. Summer well spent.

See WÜSTHOF's favorite summer dessert recipe below 👇

Warm Spiced Pineapple with Vanilla Ice Cream

Ingredients
1 large, ripe pineapple
2 tablespoons salted butter
2 tablespoons dark maple syrup, plus more for serving
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 pint homemade or store-bought vanilla ice cream

Directions
1. Using the WÜSTHOF Classic 10” Super Slicer, cut the top off the pineapple, starting about 2 inches below the stem. Trim the bottom 2 inches from the pineapple, as well. (Discard; the tops and bottoms are often quite fibrous.) Stand the pineapple on its end, which should now be flat and stable. Working your way around the pineapple, use the knife to carve the spiky skin from the flesh. Using a WÜSTHOF 3 1/2” Paring Knife or a spoon, remove any remaining dark brown spots, called the “eyes,” from the pineapple flesh.

2. Stand the pineapple back on its flat, stable base and, using the long blade of the WÜSTHOF Classic 10” Super Slicer, cut lengthwise down the middle from top to bottom. Turn each half on its flat, stable side, then cut each piece in half once more to create four wedges. Trim the woody core from each wedge. Slice the remaining pineapple flesh into 1-inch pieces.

3. Melt the butter, maple syrup, cinnamon, and allspice together in a large skillet over medium-high heat. When the butter foams, add the sliced pineapple. Cook, stirring occasionally, until the pineapple is beginning to caramelize and has released its juices into a syrupy sauce, 5 to 8 minutes. Transfer to a bowl; set aside for 10 minutes to cool slightly. Spoon the warm, spiced pineapple over scoops of vanilla ice cream. Drizzle with a little maple syrup and enjoy right away. 🍨

☀️ Savor the Season

We’re putting the finishing touches on the store for our Grand Opening! Join us and stop by June 20th 1-3 for demos, tours and food.

We will have 30 swag bags for the first guests and we have some BIG NEWS!! Stop by to be entered into our big door prize, an amazing Ankarsrum USA mixer in the color of your choice!!😍

Share with a friend and head out to Argyle to shop with us!

If you’re looking for a pasta salad that actually steals the show, this one delivers! It starts with a smoky, nutty Romesco-inspired dressing made with roasted red peppers and almonds, then gets an Italian-inspired upgrade with spicy Calabrian chili and crispy griddled deli meats.

Tangy, savory, smoky, and loaded with texture, this is the kind of side dish everyone goes back for...and immediately asks you how you made it.

Pasta Salad
1 lb (450–500 g) short pasta, such as orecchiette or cavatappi
* 1 tbsp kosher salt (for the pasta water)
* ¼ lb (110 g) hot mortadella, cut into ½-inch x 2-inch strips
* ¼ lb (120 g) Genoa salami, cut into ½-inch x 2-inch strips
* ¼ lb (120 g) pepperoni, halved
* 1 cup roasted red peppers, drained, patted dry, and sliced
* 1½ cups cherry tomatoes, halved
* ¾ cup hot pickled chili peppers or pepperoncini, sliced
* ¾ cup Castelvetrano olives, pitted and halved
* ½ cup red onion, thinly sliced
* 7 oz (200 g) provolone cheese, diced
* ½ cup fresh basil, torn
* ⅓ cup fresh parsley, chopped
* ¼ cup toasted sliced almonds
* ¼ cup grated Parmesan cheese, plus more for serving

Calabrian Chili Romesco Dressing
* 1 cup roasted red peppers, drained and patted dry
* ⅓ cup extra-virgin olive oil
* ¼ cup toasted almonds
* 3 tbsp red wine vinegar
* 1 tbsp fresh lemon juice
* 1 tbsp Calabrian chili paste
* 1 tbsp tomato paste
* 1 small garlic clove, grated
* 1 tsp honey
* ¾ tsp smoked paprika
* ¾ tsp kosher salt
* ½ tsp dried oregano
* ¼ tsp black pepper
* 2–4 tbsp cold water, as needed to loosen the dressing

Instructions are in the comments, if you'd like a personal copy send us a DM and type RECIPE!

This recipe was shared by Hestan Culinary & prepared by Chef James at Zimmy's Nook!

Spicy Chopped Italian Romesco Pasta Salad with Crispy Meats #pastasalad #italianfood Recipe: https://zimmysnook.ca/spicy-chopped-italian-romesco-pasta-salad-with-crispy-meats/Spicy Chopped Italian Romesco Pasta Salad with Crispy MeatsIf you w...

Spending this Memorial Day honoring all those who have fought for our freedoms. Your sacrifice has paved the way for generations.

As a brave Veteran said this past weekend, they spent their todays fighting for our tomorrows.

Thank you for putting your life on the line❤️

This is a hot button topic in our neck of the woods, we want to hear it from you…

What do you prefer? Does it change for the season?