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There are two types of people in this world: those who care what is in their refrigerator and those who don't.
To some, the refrigerator is a sacred place - a heavily curated affair of artisanal cheeses and greenmarket produce. To others, it's a wasteland of half-used bottles of condiments with Chinese take-out landmines thrown in between.
No matter your refrigerator style - whether crisper clutterer or bare bones - if you keep your fridge filled with the right ingredients, Ruth Reichl says there's always a last-minute meal on the horizon.
Reichl is the editorial advisor of the newly launched, Gilt Taste. Previously, she was editor-in-chief of the now folded and dearly departed Gourmet magazine and served as the restaurant critic for The New York Times.
Five Foods You Should Never Be Without: Ruth Reichl
Toss a couple of eggs into a hot wok with some sliced scallions and a couple cups of cold rice and you have classic Chinese fried rice. Whip an egg into chicken broth for stracciatella, or toss it with hot pasta to make an instant sauce."
Bacon sandwiches are extremely satisfying, even without the tomatoes, and some crisp bacon crumbled onto a salad can turn a side dish into a major meal."
3. Parmesan cheese
4. Cooked Rice or potatoes
5. Chicken stock
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