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9.
AOTW: Which basic ingredients do you always have in your pantry? Which ingredients would you suggest lay people always keep in their pantries?
Smita Chandra: I always keep all the basic Indian spices such as ground coriander seeds, ground cumin seeds, turmeric, cayenne and garam masala in my kitchen closet. For the dedicated Indian cook, I would recommend they keep all these as well as whole cumin seeds, dried fenugreek leaves, toasted powdered cumin seeds and perhaps fennel seeds as well.
Stan Frankenthaler: Spices, a variety of noodles, and a jar of rice. From there, with a few condiments in the fridge like chili garlic sauce and tamari, you can just show up at home with anything from the grocery store and cook a tasty meal.
Victoria Granof: Olive oil, canned tuna, olives, capers, anchovies, dried pasta, roasted peppers, canned garbanzos and cannellini beans, semolina and unbleached flour, eggs, butter, milk, sugar, lemons, artichoke hearts, garlic, fette biscottate, canned San Marzano tomatoes and passato, homemade jams and marmalades and frozen puff pastry. And I have the tiniest little New York kitchen you've ever seen!
Kathy Gunst: I suggest that people always have on hand good olive oil, frozen pastry, good mustard, balsamic vinegar, capers, anchovies, tons of pasta, garlic (and lots more, but that's a start.)
Elinor Klivans: With butter, flour, eggs, white and brown sugar, vanilla, baking soda, baking powder, salt, semisweet chocolate and chocolate chips available, you can bake a lot of good things.
David Lebovitz: I always have chocolate on hand...and lots of it. I keep unsalted butter in the freezer and have eggs around. (As you can tell, I make a lot of brownies!). All-purpose flour, white and brown sugar, good vanilla extract, and some nuts are mostly what you need to have on hand.
Sheila Lukins: I always have plenty of lemons, lots of fresh garlic, couscous, bell peppers, fresh parley, and red onions around.
Steven Raichlen: Sea salt, freshly ground black pepper, garlic, fresh lemon, and olive oil. With these five ingredients you can make almost anything. I also like to keep sesame oil, ginger, and soy sauce on hand for Asian, and cocoa powder, sugar, eggs, milk, and flour. With the latter, you can always make a chocolate souffle.
Joanne Weir: Olive oil!!!!! I am pretty organized and usually have lots in my pantry but some of the essentials are olives, capers, couscous, pasta of all shapes, canned tomatoes, dried beans like cannellini beans and chickpeas, carnaroli, vialone nano rice for risotto, dried porcini mushrooms, and yeast for pizza, to name just a few.
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