Ingredients

Appears in

Published 1996

Corn. There’s nothing better than fresh corn, right off the stalk. I still remember sitting in a corn patch on my grandmother’s farm, eating it right off the stalk.
Tomatoes. There’s nothing better than vine-ripened tomatoes, with a sprinkle of salt. When I was growing up, we used to eat them in movie theatres. (See Bradley Ogden’s recipe for Chilled Fresh Tomato Soup.)
Beluga caviar. I love it with warm Minis.
Fraises des bois (wild strawberries). Right off the vine, they have the most intense flavor.
Lobster. Maine lobster, right out of the water.
Free-range chicken.
Basil. If I had to go to sleep with an herb, this is the one. It’s my favorite to cook with.
Chiles. They enhance and add spice and life to ingredients.
Artichokes. They’re one of my favorite vegetables; I use them with almost anything.
Balsamic vinegar. It’s my all-time favorite vinegar. I’ve been accused of carrying around a bottle in my back pocket.

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