Ingredients

Appears in

Published 1996

Olive oil. I love the flavor of a really strong, fruity olive oil—over cheese, over vegetables, on bread.
Vinegar. I’d need an acid of some sort. I love vinegar with olive oil, and when I make stews, I like to finish them with an acid.
Cheese. A great feta. I love a great cheese—I can always eat it.
Avocados. Really satisfying to eat again and again, like artichokes. (See Susan Feniger’s recipe for Avocado Corn Relish.)
Tomatoes. As a side. I need some balance—everything so far is too rich.
Green beans. I need a vegetable. I’m thinking of combinations of things. I could stew them with tomatoes and feta, or have them with olive oil and vinegar.
Salt. Avocado, olive oil, and salt. I can’t think of a more perfect dish.
Bread. A great bread, like a great sourdough, with a lot of crust.
Olives. Dry-cured black olives of some sort. I like snacking food, I like to pick like that—some olives, some feta…
Chocolate. Sometimes you need something sweet, even just a little bit. I’d take a high-quality semi-sweet chocolate.

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