I have been cooking with preserved lemon for years, using it left, right and centre, but I am still far from reaching my limit.
Black pepper is necessary to absorb the key antioxidants in most spices and foods, including turmeric, so get a pepper grinder and fill it with Tellicherry peppercorns.
Through trial-and-error and observable outcomes, our ancestors narrowed the field of edible mushroom candidates to just a few with remarkable, health-supporting properties.
Growing up, I thought salt belonged in a shaker at the table and nowhere else.
Gooseberries aren't just for creamy desserts and pies.
I've never tried fatback. Probably 'cause it's called fatback. I don't know which word creeps me out more: fat or back. Why don't they just throw in "hairy" while they're at it? "This is some delicious hairy fatback."
Kale is a superfood and it’s special power is tasting bad.
You gotta have good olive oil. You should have a cooking olive oil and you should have a finishing olive oil, like an extra-virgin olive oil.
I appreciate the potato only as a protection against famine, except for that, I know of nothing more eminently tasteless.
Listen to me: Leek is a vegetable. It can be the center of a dish.
You need an entire life just to know about tomatoes.
I love garlic, and I use it often.
As for pineapple, it's far more versatile than you might think, and certainly merits wider use than in Hawaiian pizzas and pina coladas and on cheesy cocktail sticks.
Garlic oil is one of my favorite things on the planet. You can roast 20 cloves of garlic in oil and use it in everything - you can even slide those soft whole cloves into a dish of hot mashed potatoes.
There's almost nothing you can't do with a cashew. Not only does it lend its nutty sweetness to savory dishes, it also gives desserts a deep richness.
Inexpensive and forgiving, kosher salt is fantastic for everyday cooking and tastes pure.
I love celery and people don't use it a lot. Celery and flavors in that family - it really brightens and is refreshing.
Few people realize what a perfect ingredient brown butter can be for desserts. It adds a whole new flavor dimension.
Lime juice makes things taste fresher. I use it for drinks, salsas, relishes, soups, and sauces. You want some give to your limes - firmness means the inside is dry - and they'll stay softer longer if you don't refrigerate them.
Celery leaves are an underused ingredient, most likely because supermarkets sell mostly leafless stalks.
Swiss chard is undervalued in Britain. It's a great substitute for spinach and keeps its shape well.
Chickweed is regarded by most gardeners as just that - a weed - but is excellent in sandwiches or salads.
Red wine vinegar has some personality as well acidity.
Brussels sprouts are really quite versatile.
I love eggs. Eggs are probably one of the most versatile things we work with.
