I love working with big flavors like chiles and smoke. Honey is perfect for softening the edges, mellowing them out a bit. I put it in everything - vinaigrettes, soups, stocks, salsas, so I'm always on the hunt for great honey.
I always have a good quality extra virgin olive oil. A cheap quality oil will end up cheapening your dishes. And I love sweetening my dishes with maple syrup. It has a bit of a bitter kick at the end that works wonderfully in savory dishes.
I cook every chance in my pot. And only when it is cooked through do I welcome it as my food.
Do you guys have any raw garlic?
My fridge is usually pretty empty. If I can get it together to order FreshDirect, I will have some fruit and yogurt in the fridge. But there isn't a ton of stuff you would cook with.
This is every cook's opinion - no savory dish without an onion, but lest your kissing should be spoiled your onions must be fully boiled.
The Romans brought with them spices such as ginger, pepper and cinnamon, and herbs including borage, chervil, dill, fennel, lovage, sage and thyme, all of which have remained staples of the British kitchen.
It's a comfort to always find pasta in the cupboard and garlic and parsley in the garden.
When our employees walk in in the morning, they see food. They have to cook. At the restaurants, we chop cilantro, onions, and limes two or three times a day. We make guacamole from fresh avocados.
Butter, cream, and bacon. That's such a great foundation right there.
I pretty much eat at home all the time, so it's either eggs and sausage, scrambled together, throw some cheese on it, or some bell peppers and onions.
A world without tomatoes is like a string quartet without violins.
Spices, of course, are essential.
Verjuice may not be the easiest thing in the world to find, but you should be able to track some down in good delis and online.
My wife and I use a lot of garlic and rosemary with roast lamb. It has to be New Zealand lamb. The domestic variety is too gamy, in my experience.
I love onions. I cook with them all the time.
I love fresh citrus and always keep lemons, limes, and oranges on hand; they come in handy for spritzing up quickly grilled meats, seafoods, and vegetables, especially when followed up by a quick drizzle of extra virgin olive oil.
Doing the weekly shopping, I stock up on stir-fry kits, Amy's meatless burgers, and armloads of onions and garlic. I put onions and garlic in everything.
I’m trying to think of the last time I had onions.
A lot of people are kind of snobby about garlic powder and onion powder. I happen to love them.
The most overrated ingredients are garlic and extra-virgin olive oil. With garlic, it's personal; I have never been that big of a fan of its flavor. As for extra-virgin olive oil, I do use it quite often but its ubiquity serves to overshadow many wonderful oils like pistachio, walnut, argan and even grapeseed.
