Ingredients

Appears in

Published 1996

Salt.
Bread. [After first saying, “Definitely salt and pepper—you need some seasoning,” Mark later gave up pepper in order to bring bread.]
Greens. Everything from spinach to arugula to collard greens—I love their flavor, their bitterness, the sharpness you get from their acid. In a diet, you need their vitamins and fiber.
Olive oil.
Potatoes.
Lemons. I’d take lemons over balsamic vinegar. Lemon is such a basic flavor, and is so versatile; you can use it on a salad, on a piece of chicken, on fish.
Chicken. I love its versatility. And it’s great roasted with a crispy skin! (See Mark Peel’s recipe for Herbed Baby Chicken.)
Thyme. I love thyme. It’s not an esoteric herb. It’s universal. It seems to enhance the flavor of just about everything—any dish, except for dessert: fish, chicken, meat, pastas, polentas.
Onions. [Again, Mark eliminated his original choice of chocolate in order to bring onions.] You have to have onions!
Red wine.

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