Little Bites: Pack It In

Summertime means road trips. And with Airbnb and Craigslist opening up more informal rental options, the quality of kitchen is far from regulated. Yes, let’s face it: Vacation rentals have worse utensils than your first college apartment. Packing these 11 items—all which (more or less) fit in your glove compartment—will ensure culinary happiness while on holiday.

• Kosher salt and a pepper grinder. Technically two items. Please don’t cook with iodized salt. You’ll ruin your chicken thighs or arugula salad by shaking metallic tasting salt all over. A plastic bag, a jam jar or a film canister all make terrific salt cellars for the weekend.

• Knives. Rentals are known for cheap, dull knives from grocery stores. Bring your favorite chef’s knife and a paring knife. You could butcher a chicken, if necessary, with those two knives.

• Vegetable peeler. Do you really want to use that rusted, dull blade on your organic carrots? Pack the peeler.

• Micro-zester/grater. All dishes taste better with a heaping pile of Parmigiano-Reggiano! Trust me.

• Olive Oil. Who knows how old that oil is?

• Spices. You know the ones you always reach for: the Herbes de Provence, the Spanish paprika, or a blend from Savory Spice. Pack a few of your go-to spices to use in eggs, on grilled steak or fresh corn.

• Tongs. If you don’t have a favorite, get one. Short like I am? Be really dexterous and use your tongs to pull items from the top shelf.

• Cutting board. Take a look at that rental board. No one chops well using a postage stamp. Throw in a few flimsy large boards so someone can mince the garlic while you spice rub the steaks.

• Zip bags/Tupperware. Throw in a few empties for leftovers, marinating the next night’s dinner or packing your picnic items.

• Butter. It’s a condiment, a sauce, fat for cooking, a spread. It’s heaven. Pack a stick.

• The bonus round: cheeses, like Parmigiano-Reggiano, anchovy paste, olives, limes or lemons, harissa paste, fresh garlic. All of these can make a simple pasta sauce, liven up a chicken dish or take your grilled steak to the next level.

This article appears in Jul 4-10, 2013.