Lesley Stockton

2 months ago | nytimes.com | Lesley Stockton

Nothing elevates a dinner table from everyday to elegant like a crisp, clean tablecloth. If you’re looking to freshen up your tablescape, we recommend the Williams Sonoma Hotel Dinner Tablecloth. Made from 100% tight-weave cotton, it’s the best-quality table linen we’ve found for the price. This tablecloth is smooth and elegant, and it comes in a wide assortment of sizesFor a warmer feel and more-relaxed drape, we recommend the Rough Linen Smooth Linen Tablecloth.

Nov 20, 2024 | nytimes.com | Christine Clisset |Caira Blackwell |Rosie Guerin |Abigail Keel |Lesley Stockton

Listen and follow The Wirecutter ShowApple Podcasts | Spotify | Amazon Music | YouTube | iHeartRadio | Other platforms Few ingredients are as loved (and villainized) as butter, and there’s a surprising amount to know about what goes into making a good one. That’s why we brought veteran kitchen writer Lesley Stockton back into the studio to talk all about it: American vs. European, cultured vs. uncultured, salted vs. unsalted.

Nov 11, 2024 | nytimes.com | Caira Blackwell |Rosie Guerin |Lesley Stockton |Abigail Keel

NYT’s Sam Sifton and Wirecutter's Lesley Stockton reveal their pro tips for Thanksgiving success—from menu planning and hosting to essential kitchen gear.

Nov 1, 2024 | nytimes.com | Lesley Stockton |Ciara Murray Jordan

Smooth as butter. Butter up. Bread and butter. Butter is as much a staple in our language as it is on our tables. And it’s no wonder—butter is the not-so-secret culinary trick to making everything taste better. It’s the foundation of patisserie, the cornerstone of a roux, and the saving grace of restaurant bread baskets. We took on the task of testing butter with all the gravitas it deserves. We tasted 17 salted butters and baked with 11 unsalted butters to make our recommendations.

Sep 9, 2024 | nytimes.com | Lesley Stockton

As a career-long cook, I can say that there are a few kitchen tasks I’ll forever avoid if I can help it, and one of those is using a butter knife to stir up a brand-new jar of natural peanut butter. (Two others are turning artichokes and removing pin bones from fish fillets.)But the trouble is that I go through a lot of peanut butter, and fate inevitably draws me back to stirring broken peanut paste into a cohesive spread.