Did you know there’s a connection between what’s in your pantry and what’s on your thighs? It’s true, so pay attention to this often overlooked part of the kitchen–not only to what’s there, but also to what’s not there–like high-quality canned chicken that can stave off a hunger attack in a hurry.
It’s a mystery: How can we have good recipes, but they don’t show up on the table? Maybe because we are playing the game with only a half (or quarter) of the kitchen, not a Whole Kitchen. Find out what you might be missing.
Caught between wanting more variety at mealtimes, but afraid of buying exotic pantry ingredients that will never get used up? Check out this for escaping this Catch 22 and having the best of both worlds.
Could the poor pitiful pantry be the salvation for time-starved home cooks who just want to get a decent meal on the table each night?
If it’s true that creating a pantry takes more than an afternoon, then how can we possibly reap the benefits of a pantry? Is there a way to reframe the picture so time panic doesn’t prevent you from having one of these invaluable kitchen resources?
“Stocking the pantry.” Sounds like it should be a nice, predictable process akin to stocking inventory at the local shoe store. Actually, “raucous,” “adventuresome” and “messy” are more descriptive, likely because stocking the pantry is such a unique, personalized process. Discover 5 helpful steps for creating a pantry just right for you.
A look at how a real life pantry works, so you can begin to see what kinds of things can be bought, successfully stored, then translated into deliciously quick meals.
Of all the dozens and dozens of pantry staples in the grocery store, how do you know which to buy that won’t just sit on the shelves unused? Mary offers a “Canvasses and Accents” approach to help.