Kitchen Essentials

For a small space, says chef Robyn Alexander, choose cookware that serves a double purpose. Her top pick? A "stand" or "immersion" blender, which takes up as much drawer space as a spoon and can do everything from crush ice for a daiquiri to puree tomatoes for gourmet gazpacho.

COOKWARE: "You won't necessarily need a whole set of Le Creuset pans," Alexander says. You can get by with a 4- to 5-quart skillet, an 8-quart stockpot, a 3-quart saucepan, a casserole dish with a lid and a cookie sheet. Buying non-stick can reduce fat in your diet because you'll use less oil.

UTENSILS: If "the rubber spatula is king," as Alexander declares, then the kingdom is populated by measuring cups, a veggie peeler, whisk, tongs, scissors and wooden and slotted spoons. For meat, pick up a thermometer and a brush. The minimalist chef can work with two knives: a 4-inch paring knife for the pretty little details and an 8-inch bad boy for chopping broccoli like Dana Carvey in old "SNL" skits.

SET-UP: Along with a basic cookbook, buy a blank binder to fill with your favorite recipes, including, Alexander says, "that one comforting dish that really reminds you of home, that fills you up." You'll need potholders, dish towels and two cutting boards. To store leftovers (if there are any), you'll need plastic storage containers, plastic wrap and aluminum foil.

PANTRY STAPLES: Spices can liven up leftovers: Have paprika, coriander, bay leaves, cumin, nutmeg, cinnamon, vanilla extract and red wine vinegar on hand. In your fridge, always keep milk, butter, lemon, garlic, onion and eggs. When you first move in, buy olive oil, sugar, flour, rice and pasta in bulk. You'll get a better deal, and since they keep, you'll eventually use them up.

-- Adriane Quinlan