Having a clear, open stretch of counter is pleasing to the eye, and more important, makes prepping and cooking easier. (There's a reason why professional chefs clean as they work.) To cut down on clutter, Kayne displays only the most beautiful and utilitarian: Artful stacks of jars are always at the ready on an open shelf near the sink. She also makes a place for plants in the kitchen, preferably easy-to-care-for succulents and orchids.
Weck jars, from $13.50, weckjars.com.
Just because foodstuff is stored behind closed doors doesn't mean it should be housed in unsightly containers. Kayne pours all her grains into tall glass jars, which she likes because she can see the contents clearly and doesn't have to worry about potentially harmful chemicals in plastic. She uses cotton-lined baskets to hold smaller items, a strategy that's practical as well as pretty: The liners contain crumbs and can be easily removed and washed.
Makati baskets, from $30 each, containerstore.com.
Kayne had her cabinetmaker create a drawer with walnut dividers just for her serving pieces. Her penchant for grouping by type extends to the pantry, where she keeps all her jams and preserves together on one shelf, vinegars on another, and so on, cutting down on the time it takes to gather ingredients while cooking.
Serving spoons, by Roost, $58 for a set of 2, jennikayne.com.
Children's plates and bowls can be eyesores, especially if your little one has a thing for Elmo. "I just wanted them out of the way," says Kayne, so she placed bottles, sippy cups, and unbreakable dishware in baskets and stashed them in a cabinet.
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