For many years now, my source for salvific chicken soup has been the Sanamluang Cafe on the corner of Hollywood Boulevard and Kingsley Drive: crystalline broth, flecks of fried garlic, and a moist, steamed bird nesting on thick rice noodles and bean sprouts has stanched many a misery.
I can't imagine Japanese food without dashi, a broth made with kelp and dried bonito flakes. It has the aroma of the sea, tinged with a subtle smokiness, and adds a very important, distinct flavor.
Sweet, delicious Dungeness crab is always a treat.
Roast beef, medium, is not only a food. It is a philosophy.
Horseradish is one of those perk-me-ups. You can use it in a cocktail sauce, you can bread fish with it - it loses its punch when cooked. It's a 'What is that?' flavor. It adds depth of flavor to things.
Gravy is the simplest, tastiest, most memory-laden dish I know how to make: a little flour, salt and pepper, crispy bits of whatever meat anchored the meal, a couple of cups of water or milk and slow stirring to break up lumps.
I use a lot of citrus for seasoning. There's lemon or lime juice in just about everything, and that balances with salt very nicely. Things like toasted cumin seeds for the beans. The use of fresh herbs like oregano and cilantro.
You know, I understand that a lot of people, especially up north, put fruits and nuts in their stuffing, which is good, but for myself personally, I love an old-timey savory dressing.
Haggis is delicious. It is wonderful. It's spicy, it's tasty, and you get vegetarian haggis as well.
I really like stews: everything in a bowl boiled down right to its essence.
Chicken is Good! It tastes like chicken.
The natural sweetness of leeks, with their soft, oniony aroma, makes them the perfect winter comfort food.
I love myself a truffle. I can put a truffle in anything and make it good.
Homemade stuffing is my favorite thing about Thanksgiving. I wish people served it more than just once a year.
Greek yogurt with some olive oil stirred in can transform many dishes.
