Ingredients

Appears in
top 1000Culinary Artistry
Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

  • About
  1. Lemongrass. It’s my favorite herb. I love its fragrance. It’s addictive. I could cook it with my eyes closed. It’s like a friend, I’m so comfortable with it.
  2. Sweetbreads. I need to eat them once a week. I love the flavor and the texture—which go with everything.
  3. Salad greens. I like Asian greens, watercress. I put them everywhere.
  4. “Liquid salt” (nam pla and/or soy sauce). I use it in marinades, in seasoning—it’s different.
  5. Parsley. It’s the first herb I knew—I grew up with it. I chop it as needed, because within two minutes, it starts losing its flavor.
  6. Mustard. I love it as a condiment.
  7. Truffles. Both black and white—they’re gems of the earth.
  8. Curry paste (red, green and yellow). I like mixing all three for lobster with herbs.
  9. Fish. I’m a fish freak.
  10. Licorice. I grew up with it—as a kid, I always chewed it. I like it in desserts, on pears, ice cream, sweetbreads.