Serious Eats - seriouseats.com

Out of the jar. It never sticks around to go on or in anything else. Therefore, I never buy it.

I know it sounds cliche but eating pizza in Naples spoiled me for pizza elsewhere. It was like I had never eaten it before. I couldn't stop praising it and the pizzaiolo was watching us from the kitchen door, laughing. I'll never, ever forget that place. Pizza and chianti are my dead row meal.

Nice. Saffron may be expensive but I consider it a must-have and will never allow myself to be without it.

For standard flaky tart crust, I use only butter, flour, some water and salt. I cut up the butter and chill it in the freezer before beginning for a few minutes. It gives you some time. I think the temperature and not overworking it is the most important thing. Also, if it starts to soften, stop whatever you're doing and put in the fridge for a while. Heat will ruin your dough.

Also, for transfer, I don't bother with the wax paper and simply wrap it lightly around the rolling pin and transfer that way.

Pie crust is hard to get right. Keep working on it.

Reading Terminal Market, Philadelphia. I only go to Whole Foods and Trader Joe's to fill in the pantry stock and get everything else at the market. It's fantastic.

Marinara. Absolutely.

Now I'm sorry I didn't have that pizza at Osteria when I was there for my birthday. I agree Capogiro's is amazing, but it's so expensive that I rarely go. I like the Franklin Fountain for ice cream and under "Worth the Splurge" I'd nominate either Amada or Tinto of Jose Garces'.

Tomatoes are one of my favorite foods!

As other people have already said, the caprese with great Italian mozzarella di bufala is simple and *amazing*.

Olive oil (both pure and virgin)
parsley
garlic
onions
wine
brandy
pancetta

I think those are absolutely a crucial start to any savory dish I make. I love how many people have chocolate listed. Chocolate in my house usually doesn't make it to a recipe since it disappears far before I can think of what to do with it.

As far as foods, I use a lot of tomatoes, mushrooms, beans and lentils, rice, nuts, and eggs. I don't eat much meat due to the price and high heat/ cooking smell issue.