Recipes

Bread, pasta, juice, salsa verde, a green smoothie, and ice cream. Each recipe calls for a specific tool — we'll tell you which, and walk you through it.

Sliced sandwich loaf on a walnut board, showing a soft tight crumb and pale golden crust.

You'll need: Stand mixer

Soft Sandwich Bread

A buttery homemade loaf with a tight crumb — the kind you actually want to toast. The stand mixer does the kneading.

25 minutes active · 1 loaf (9×5-inch pan)

You'll need: Stand mixer

Swiss Meringue Buttercream

Silky, stable, and less sweet than the usual American frosting. The mixer whisk does the heavy lifting.

30 minutes active · About 5 cups (two 8-inch layers)

You'll need: High-speed blender

Green Smoothie

Spinach that actually disappears. Cold, drinkable, and done in a minute in a high-speed blender.

5 minutes active · 2 glasses (about 12 ounces each)

Nests of fresh egg fettuccine on a floured walnut board.

You'll need: Pasta maker

Fresh Fettuccine

Egg dough, rolled thin, cut into ribbons. The pasta maker is how you get even sheets without a rolling-pin fight.

40 minutes active · 4 servings

You'll need: Ice cream maker

Vanilla Bean Ice Cream

A cooked custard, chilled, then churned. The ice cream maker is the last twenty minutes — not the whole recipe.

30 minutes active · About 1 quart

You'll need: Masticating juicer

Carrot Apple Ginger Juice

Bright, thin, and actually juice — not a smoothie. The masticating juicer presses the liquid out and leaves the pulp behind.

15 minutes active · About 2 glasses (16 ounces)

You'll need: Chef's knife

Salsa Verde

Chopped herbs, capers, lemon, and olive oil. A sharp chef's knife keeps it textured; a blender would turn it into pesto.

10 minutes active · About 1 cup