New for March: Back-Pocket Pantry Cooking
Unlock the power of a well-stocked kitchen
For those of us who love to cook, are learning to cook, or have ever just been hungry, you can’t overstate the importance of a well-stocked pantry. It’s the answer to: What’s for dinner? Is there anything to snack on? Do you feel like pancakes for breakfast?
Sure, a pantry is there to house your latest cravings—that slyly tucked away pack of Oreos, or the half-eaten bag of salt and vinegar chips—but done right, it’s an arsenal to be called upon when needed to feed yourself, your family, even guests. It’s where the tools of a well-balanced meal lie—sweet, sour, salty, bitter, and umami—ready to be called into action to add vibrancy and depth to your latest concoction.
So, in March, we’re tackling all topics pantry-related—and by pantry, we mean anything you keep stored regularly, whether fresh, frozen, dry, or preserved. It’s a month-long exploration of the ingredients, recipes, and strategies we turn to again and again to keep ourselves well fed.
A sneak peak of what’s to come
For the next few weeks, our editors will let you in on their techniques for more flexible, more exciting home cooking. From our favorite 5-ingredient dinners, to all the ways you can cook and enjoy potatoes, to building the perfect grilled cheese or making weeknight pasta like an Italian—there’s no shortage of ideas for how to make better use of your pantry items. Of course, there are new recipes from the test kitchen, too: cacio e pepe (the ultimate pantry meal), chana masala, one-bite popcorn balls, a new chicken casserole, and more.
Have a great pantry recipe of your own to share? Send it to us at firstname.lastname@example.org. Happy cooking!
Recipes to get you started
When it comes to pantry cooking (or baking!), there’s no better time to start than the present. Plus, we bet you already have some of the ingredients for the recipes below stocked up. Give them a whirl—they might just end up on your regular rotation.
Published on March 1, 2019