Despite all the (very welcomed) praise, I'm not a culinary genius. I'm an extremely successful culinary fraud. I'm a dilettante and a show-off, and I say: 'If you can't make it, fake it!' My pantry does most of the work for me. People often ask, "How do you pull this off?" or "How long did this meal take to prepare?" or even "Did you mentor Julia Child?" My modest reply is always "I have a terrific pantry."

Make no mistake, here. I admire and respect the passionate process of creating a splendid meal without shortcuts. Sometimes I go through that rewarding process, myself; but, usually, I just don't slow down enough for that to happen. So, I rely heavily on a list of all-star assistants to help me perform culinary legerdemain at a moment's notice.

I've chronicled, for you, the most influential items in my pantry. The list isn't exhaustive, but these particular ingredients have great impact on presentation, flavor, and ease of preparation. They're the diamond earrings perfectly complementing a little black dress.

Frozen • puff pastry sheets • pie crust • spinach • raw nuts • leftover wine for sauces
Oils
•	extra virgin olive oil
•	sesame oil
•	truffle oil (white or black is fine)
Buy small dark bottles. It's better to run out out of oil than to have it turn rancid.
Spices, Dried Herbs, Extracts
•	seasoning blend (i.e., "Mrs. Dash")
•	cumin
•	curry powder
•	smoked sweet paprika
Dairy
•	heavy cream
•	sour cream
•	parmesan
•	bleu cheese
•	hard cheeses
•	goat cheese
Miscellany
•	sun-dried tomatoes
•	pesto
•	pitted Kalamata olives
•	high-end mustards
•	dried shiitake mushrooms
•	pasta
•	prepared pizza crust
Produce • sweet potatoes • arugula

I maintain small quantities of the basics—bread, fresh meat and seasonal vegetables—as a canvas for the 'paint' lining the shelves of my pantry. So, when I decide to invite someone over for an impromptu dinner, I'm able to easily prepare something as casually elegant as a string of vintage pearls.

• goat cheese and Kalamata olive tart with wilted arugula

• ginger mashed sweet potatoes with spiced pecans

• Greek salad with sun dried tomato crostini

• shiitake mushroom bisque with parmesan croutons

• goat cheese and spinach quiche with pesto sour cream

• curried three cheese tart

• cumin roasted sweet potato fries with smoked paprika mayonnaise

• bleu cheese and pecan tart with truffle oil

• sesame noodles with garlic and arugula

Depending on what sort of fresh meat and produce I have available, simple, sophisticated dishes can come quickly and easily. Any number of savory tarts may be made with puff pastry. Quiches and pastas have been known to abound. It's all a series of delightful 'What ifs': 'What if I put this with that?' 'What if I top that with this sauce?' 'What if?' It might take some practice, but the results are worth it.

If you're insecure about experimenting, then start small. Use just a few ingredients to produce better results. Research recipes on the Internet and, maybe, watch some cooking shows. Remember that a thoughtfully stocked kitchen is your best sous chef. Begin building up your own pantry and relish the creativity it affords you. It's good to show off a little. You'll smile. Others will smile. And who knows? If the food and the timing are just right, Israelis and Palestinians may even smile together, someday.