I think that the food one keeps on hand provides an inside glimpse into a person’s core.
Dried herbs and spices can really punch up a dish’s flavor.
While I rely on the good old standbys, I love picking up new spices along my journeys.
Sprinkle it on pasta, pizza, rice, or good bread dipped in olive oil.
If you ever come across Szechuan peppercorns (front, third from left), buy them.
They make Chinese stir-fried meat and vegetables sing.
The frequent flyers earn high end real estate in myspice racknearest the stove.
A few cans of soup linger from winter.
Whole grain pasta, rice, and quinoa are a must for dinner main dishes and sides.
I use natural almond, peanut, and chocolate hazelnut butter for spreading and dipping.
This dietitian embraces fat, especiallynutritious oils.
I fully recovered from my 1990s fat phobia and am at my healthiest weight yet without feeling deprived.
During the winter, I love a nice cup of hot tea in the afternoon or after dinner.
I brew up pitchers of black, green, or hibiscus iced tea in the summer.
The cool-looking tin I bought in San Fransisco’s Chinatown holds Iron Goddess tea leaves.
Everything in moderation, yes?
What are your pantry necessities?
Vote for Michelle to be SELF’s next Eat Like Me Blogger!
They’ll blog about every bite they eat and share their nutritional know-how all month long.
The R.D.s will take turns blogging from May 16-June 10.
Vote for your favorite!
She is a writer, television personality and recipe developer through her consulting firm, Chef Dudash Nutrition.
She is competing in theEat Like Meblog-off to become SELF’s next blogger.
