Must Haves: Part One
Great cooking comes from equal parts of knowledge, love and, of course, quality ingredients. If you have enough items in your pantry and fridge, you can create a lot of deliciousness. Here are some of my kitchen essentials:
Great quality oils:
I use extra virgin olive oil in so many of my dishes, but I love having variety. I also have avocado oil for omelets, truffle oil because it adds such a decadent flavor to pastas and potatoes, sesame oil for Asian-inspired dishes and some nutty oils like hazelnut or walnut to add new depth of flavor to my salads. You can also infuse your oils for delicious bread-dipping options or marinades as well.
Most people have a spice rack or cabinet full of dried seasonings, which I do as well, but I LOVE fresh herbs. Chives, parsley, cilantro, tarragon, dill, basil, thyme, rosemary. They brighten everything from vegetables to rices, and all kinds of protein. Nothing dried beats the flavor of those fresh greens.
I am not someone who often eats fruit for breakfast, but I love to use lemons, limes, grapefruit, tangerines and blood oranges in place of vinegars. I also love to cut them and squeeze them into my water (and my cocktails.)