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A grocery list that will help enhance a meal when you have minimal ingredients on hand:
• Anchovies, tin can or paste in a tube, based on your frequency of usage. 1/2 a teaspoon goes a long way in dressings, soups, braised meats, & sautéed veg. Use butter/evoo blend to cook.
• Anchovies, tin can or paste in a tube, based on your frequency of usage. 1/2 a teaspoon goes a long way in dressings, soups, braised meats, & sautéed veg. Use butter/evoo blend to cook.
• Kosher salt & sea salt. Kosher krystals are great for presentation. Great flavor. Sea salt sticks well for post seasoning, & disappears beautifully into a dish.
• Pepper Mill. Fresh cracked black pepper is where it’s at, so much flavor, no discussion necessary.
• Nuts. Preferably roasted, and unsalted. Yes, their expensive, so peanuts are perfect. And they work beautifully in pesto or a crushed peanut/chopped herb situ for garnish.
• Nuts. Preferably roasted, and unsalted. Yes, their expensive, so peanuts are perfect. And they work beautifully in pesto or a crushed peanut/chopped herb situ for garnish.
• Citrus. Oranges, limes, grapefruits, lemons etc. Zest is underrated imo, you should zest citrus on ‘all the things.’ Soups, salads, stews, beans, and dessert.
• Salty cheeses, like parm or pecorino, Cotija, Asiago (strong-flavor), or Grana padano. Side note: buy a zester.
• Salty cheeses, like parm or pecorino, Cotija, Asiago (strong-flavor), or Grana padano. Side note: buy a zester.
Finely grated cheese is the bees knees, and perfect for making pillows of cheesy perfection atop your pasta, salads & soups. I could go on.
• Pickled/brined condiments. Olives, pickles, peppers, okra, capers, beets or giardinera. One of these condiments thinly sliced/chopped &
• Pickled/brined condiments. Olives, pickles, peppers, okra, capers, beets or giardinera. One of these condiments thinly sliced/chopped &
added to your garnish, salad toppings, a tangy bite in your soup, puréed into a dressing, blended into a sauce, could really bring a dish to life in a pinch.
• Vinegars. Rice wine & red wine vinegar are always in the artillery. I use them in dressings, vinaigrette’s, sauces,
• Vinegars. Rice wine & red wine vinegar are always in the artillery. I use them in dressings, vinaigrette’s, sauces,
to add acid to a rich dish. Then, I’d recommend balsamic, apple cider, champagne + sherry. All make beautiful dressings w/ a little honey, Dijon, salt & oil.
Chili paste. Ugh! Why is it so good?! A dollop on rice, in a sauce, tossed w/ noodles & butter (try it). Great for
Chili paste. Ugh! Why is it so good?! A dollop on rice, in a sauce, tossed w/ noodles & butter (try it). Great for
marinating any meat or vegetable. It keeps forever , just buy it. But you should like spicy foods.
Chili Crisp. Great on ‘all the things’ as well. Try it cantaloupe w/ yogurt, then let’s chat. You can use the oil, just the crispy goodness or both. Great on anything you
Chili Crisp. Great on ‘all the things’ as well. Try it cantaloupe w/ yogurt, then let’s chat. You can use the oil, just the crispy goodness or both. Great on anything you
want to add spice and texture to a dish. Add it to your scrambled/fried eggs or tofu. I hear it’s good on ice cream but I’m not there yet.
Hot sauce. (Texas Pete, Cholula or Crystal). We are not here to debate this, use what you like. I like the flavor profiles of these 3.
Hot sauce. (Texas Pete, Cholula or Crystal). We are not here to debate this, use what you like. I like the flavor profiles of these 3.
I use hot sauce in dressings & vinaigrette’s to add more body & flavor. Add them to sauces, soups, eggs and salad for a little warmth when I don’t want fiery heat. Also, in marinades, & great on potato chips. IYKYK! 
Honey & Maple syrup. Besides the obvious reasons 
, I use these to get caramelization on sautéed & roasted vegetables, great for baking, salad dressings/vins, marinades, candying nuts quickly, & a sweetener in my overnight oats. Options are indeed endless.
, I use these to get caramelization on sautéed & roasted vegetables, great for baking, salad dressings/vins, marinades, candying nuts quickly, & a sweetener in my overnight oats. Options are indeed endless.
Oils. I use olive oil for most things, neutral oils like safflower, or vegetable when I don’t want any added flavor or for high temp cooking. I also like avocado but usually for light work, like a drizzle over salad, fry an egg, or pesto. It’s pricey, so I don’t overuse it.
Miso. Spread it on your life. I’m not sure if there are many things that miso isn’t good on/in, & it lasts forever. Try it in salad dressings, marinades, brownies, any baked goods, soups, or sauces. But don’t use a lot of salt, miso has you covered!
Melt a tablespoon of miso with unsalted butter, a dollop of chili paste, and toss it with rice noodles, top it with chopped cilantro and peanuts. Come back, let’s talk! 
Garlic & onion powder (not salt, powder). These two ingredients will help enhance all your dishes if for some reason you find yourself w/ out onions or garlic. It happens!
Dijon mustard. Not as demanding as yellow. I love the flavor, and it’s beautiful for marinating veg/meat.
Dijon mustard. Not as demanding as yellow. I love the flavor, and it’s beautiful for marinating veg/meat.
Also, great in salad dressings/vins, sauces, & on sammies. Also, combine maple syrup, Dijon, hot sauce, butter, salt and pepper in a skillet. Whisk it, let it simmer till it coats a spoon. Great on chicken, pork, duck & lamb.
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