Ali Slagle's 40 Essential Ingredients
Here’s where you’ll find the list of ingredients that will be used for all savory recipes in this newsletter.
Why the constraints? From the About page:
Using fewer ingredients in more ways isn’t boring—it’s something to strive for. We can do more with less. It means less food waste, a smaller grocery bill, fewer trips to the store, and no more lingering bottles of “what am I gonna do with that?” You’ll know these ingredients super well so you can use them with abandon (maybe without a recipe). It also just makes things easy…
All recipes on 40 Ingredients Forever will be indexed here for easy perusing.
Hot or sweet Italian sausage
Boneless, skinless chicken thighs
Ground lamb
Large eggs
Whatever 1-inch-thick fish looks good, whether salmon, halibut, cod, or something else
Tempeh
Lemons
Sherry vinegar
Dijon mustard
Extra-virgin olive oil
Unsalted butter
Black pepper
Chile flakes
Salt
Soy sauce
Feta
Parmesan cheese
Tomato paste
Salted chicken broth
Garlic
Shallots
Ginger
Ground cumin
One hard-stem herb: rosemary, thyme, sage, or oregano
One soft-stem herb: parsley, dill, or cilantro
Medjool dates
Toasted sesame seeds
Honey
There’s no need to go out and buy all these things right now. When a new recipe comes out, you might already have everything you need, need to get a few things, or adapt the recipe using what you already have—substitutions are given for every recipe.
The list is being released piecemeal so that you might enjoy weekly recipes and learnings instead of deciding your 40 ingredients aren’t the same as mine and writing off the whole thing. (It’s also to make sure you don’t buy all this stuff at once.)
This list is focused on savory meals and doesn’t include snacks or ingredients for sweet breakfasts or baking.
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