5 Things That Should Be in Your Kitchen

#2: Noilly Prat Vermouth

If you like to make Asian food, especially stir-fries, "sherry wine" is an ubiquitous ingredient in many cookbooks. The problem is that most people likely don't have sherry, and since it seems like a lot of trouble for something you drizzle around the sides of the wok when the dish is almost done, I think most of us just leave it out. I know I used to.

But once you do use sherry, the difference sans sherry is glaring, and you can't go back.

Don't buy expensive sherry. Since you're cooking with it, the alcohol boils off and the remaining essence mixes with the food. Thus 'quality' sherry is not required.

Instead, $7 will get you a bottle of Noilly Prat that could last you a decade. Vermouth is just sherry with more sugar, and gives dishes the same flavor.

Try Noilly Prat in Chinese meatloaf, or in a regular stir-fry. Only a half-capful needs to be added, as noted just drizzle it around the sides of the wok at the end, just before you combine all the ingredients. You won't be sorry.