My great-grandmother and aunt used to own a bakery and wedding cake business. WHAT WAS THE FIRST DISH YOU REMEMBER COOKING? Garlic is life for me, and I love the super finely shaved garlic slices it creates, which make it even easier to add it to everything. I currently use the slicer from Pampered Chef. I have used a lot of fun kitchen tools and gadgets in my career, but my life was forever changed the day I bought a garlic clove slicer. WHAT IS ONE TOOL YOU USE THAT YOU WOULD RECOMMEND TO EVERYONE?

I wanted to take this mindset with me forever. It made me realize how simple food can transform you when prepared with love. Her ability to transform a vegetable into a culinary work of art was simplistic and yet so rewarding. The few remaining bites at the end of all the labor were heaven in my mouth. I was literally giddy with anticipation as I ate each leaf. I couldn’t wait to get to the center of them and use the fallen breadcrumbs to make an Italian artichoke sandwich. The tradition involves stuffing each leaf with seasoned bread crumbs, topping them with good olive oil and parmesan, and then carefully steaming them to perfection. The process was lengthy, and the end result was packed full of robust flavors.

However, to this day, I still crave my great-grandmother's Sicilian Stuffed Artichokes. Growing up in a Sicilian family, we ate a lot of staple traditional items. WHAT WAS THE FIRST DISH YOU HAD THAT CHANGED YOUR PERSPECTIVE OF FOOD? If you buy something through a link, Tucson Foodie may earn a commission. Mafia Kitchen (Photo by Hannah Hernandez) Her pop-up and catering business, Mafia Kitchen, has brought the flavors of her Sicilian heritage to Tucson, and she's proud of the opportunity to show us all how impactful food that's cooked with love can be. Refer to sales receipt for details.From family recipes to combinations all her own, Andrea Rifenberick has been making cannolis for most of her life. Three-year guarantee for noncommercial use.Make sure the tab on the protective cover is aligned with the logo for a secure fit. To store, insert the blade frame into the base, and place the base into the protective cover.Cut several small foods at the same time by centering the blade frame over food on your cutting board and then transferring to base to complete the cut.For long cucumber or zucchini planks, place prepped food upright on cutting board, center blade frame over top end and cut through then transfer to base to complete the cut.Once food is cut completely, lift blade frame from base by handles and remove food.For firmer produce like cucumbers or yellow squash, begin cutting on a cutting board, then transfer to the base once cutting is started.Use a slight side-to-side rocking motion if needed. Grasp handles firmly, center over food and push down to begin cutting through the food. To create round slices place food on base. Remove blade frame from base by lifting handles.

Position base on a flat stable work surface with handles to your left and right.Cut food to approximately 3–3½' (7.5–9 cm) to fit within the blade frame.These foods are hard, and can damage the blades and will void the guarantee. Don’t: onion, eggplant, potato, beet or carrot.Do: tomato, pineapple (peeled, cored and sliced in half), cucumber (for best results peel skin first), zucchini, yellow squash, fresh mozzarella, soft cheese, apple (remove core and slice in half), banana, kiwi, strawberries, mushrooms, hardboiled eggs, polenta, celery, pound cake.A small brush can be used to clean any food that gets stuck in blade’s serrations.Position base face-down, away from prongs of dishwasher rack.

Pampered chef potato slicer