The Well Stocked Refrigerator
If great meals are works of art, then the ingredients inside your refrigerator and the contents of your kitchen cabinets serve as your palette. These are the essentials I recommend everybody keep cold and handy:
- Salad ingredients (a fresh head of lettuce, one or two ripe tomatoes, a bundle of spring onions, chives, parsley, garlic and shallots) and a squeeze bottle of freshly made salad dressing (check out my fabulous vinaigrette recipe)
- Several containers of yogurt (so I can whip up a breakfast smoothie at a moment’s notice, or garnish a delicious homemade or store-bought soup with a generous dollop).
- Condiments, including bottled lemon juice; soy or tamari sauce; Tabasco sauce; and assorted chutneys, relishes, jellies, and jams. With a selection of flavors, I can magically doctor whatever meal comes to mind, whether it’s takeout or made from scratch. No matter what I’m preparing, I can sweeten it, sour it, salt it, or make it deliciously piquant.
- Fresh fruits, including lemons, limes, and seasonal berries.
- A dozen eggs.
- Milk and butter.
- Two bottles of white wine, a bottle of bubbly, and a selection of beers.
- Bottled water, both flat and sparkling.
- An assortment of cheese of different textures. A well-rounded selection should include a goat cheese like a chèvre; a creamy cheese, such as a Brie or Camembert; a hard cheese like an aged Parmesan or Cheddar; and a pungent cheese, such as a rich blue (Roquefort, Gorgonzola, Stilton).
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