13 Questions with Curtis Stone (Part 2)
Last weekend, celebrity chef and Top Chef Masters host Curtis Stone promoted his new book, “What’s for Dinner?” at the Tanger Outlets for the Taste & Style Event. He cooked up a tasty meal, signed autographs and sat down with the Record to answer 13 questions. For Part 1 see Sunday, April 28 edition.
7. What are the basic ingredients that you always have in stock at home?
Good fruits and veggies. I always have a good selection of cheese in my fridge because you can do so much with it from a cooking perspective and I also love cheese, see. I’ve got a really big pantry, so dried beans, chick peas and all that stuff is there, like a hundred different types of pastas. In the fridge I’ve got good relishes and kapers and pickles. You know, I do a lot of pickling myself and I make tomato sauce in the summer. So, I’ve got all that stuff ready to go. I think having a well-stocked fridge is very important.