Ingredients

Appears in

Published 1996

Potatoes. You can do so many different things with potatoes: stuff them, fill them, make them into canneloni, layer cake, even ice cream. They work well in salads, roasted, mashed, or whole with caviar. (See Joachim Splichal’s recipe for Potato Lasagna.)
Olive oil. I like to cook with olive oil.
Skate. I only eat it once in a while, when I’m craving it. I like its texture and flavor, especially with brown butter and capers.
Peppercorns.
Chicken. You have to eat something.
Chocolate. To make a great chocolate sauce.
Sweetbreads. Even though they’re not good for me. I like to eat them just seared, with salt and pepper and flour.
Basil. I use it steadily on my menu.
Red bell peppers. I like their flavor, especially when making a coulis. It’s a nice taste.
Tomatoes. I like tomato salad—sliced tomatoes with salt, pepper, olive oil, balsamic vinegar and onion.

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