njteasdale

In New England lobster shacks, cooks rely on traditional graniteware vessels like this one to steam the crustaceans, whose delicate flavor and texture would be marred by boiling. The two-tiered steamer is made of lightweight steel, which quickly heats up. Its speckled finish is typical of traditional graniteware cooking vessels. Simply fill the bottom with liquid, then use the insert to steam shellfish, corn and other shore dinner favorites. The spigot simplifies draining cooking liquid that can be used to create a flavorful base for soups and sauces. 19-qt. cap.; 14" diam., 14" high. Made in U.S.A. A Williams-Sonoma exclusive.

Made of stoneware in the shape of a garlic bulb, this covered baking dish is perfect for roasting and serving garlic. Preparing an irresistible appetizer couldn’t be easier: Remove the outer papery skin from a head or two of garlic, slice off their tops, then place them in the dish; drizzle with olive oil, cover and bake. Within 45 minutes, the cloves become golden and buttery soft, with a delicate nutty flavor. Serve the garlic right from the dish, accompanied by toasted baguette slices. Microwavable; freezer and dishwasher safe. 10-oz. cap.; 5" diam., 5" high.

Olive groves flourish in the heart of the Provençal countryside, yielding the flavorful varietals used to create this fragrant oil. From estate-grown Salonenque, Beruguette, Grossane and Verdale olives, the cold-pressed oil is distinguished by the mellow golden hue that aficionados relish. The oil’s fruity flavor carries hints of green tomato, artichoke and sweet almonds, enhanced by the bright, peppery finish typical of oils produced from early-harvest olives. Use it with Mediterranean dishes, salads, pastas and goat cheese, or drizzle it over grilled seafood and vegetables. 16.8 fl. oz.