Fifteen Meals From What You Already Have — Pantry cooking, taken seriously
Fifteen recipes that begin with the question every cook eventually asks the shelf. The pantry-only meal is the discipline of working from finite resources.
I. Tinned-Tomato Pasta
Pasta, tinned tomatoes, garlic, olive oil.
II. Chickpea-Onion Stew
Chickpeas, onion, stock, herbs.
III. Bean-and-Rice Bowls
Beans, rice, hot sauce, lime.
IV. Lentil Dal
Lentils, spices, ghee, onion.
V. Egg-Drop Soup
Eggs, stock, soy sauce, scallion.
VI. Sardines on Toast
Sardines, bread, lemon, butter.
VII. Peanut-Butter Noodles
Noodles, peanut butter, soy, chilli.
VIII. Mac and Cheese
Pasta, cheese, milk, butter.
IX. Tinned-Fish Salad
Tinned tuna, beans, lemon, olive oil.
X. Couscous with Currants
Couscous, currants, spices, stock.
XI. Polenta with Butter
Polenta, butter, parmesan, salt.
XII. Risotto with Frozen Peas
Arborio rice, peas, stock, parmesan.
XIII. Quick Tortilla
Eggs, potatoes, onion, oil.
XIV. Bean-and-Tomato Chilli
Beans, tinned tomatoes, chilli powder.
XV. Oatmeal with Honey and Salt
Oats, water, honey, salt.
∞. Where to go next
If this collection found something useful, the place to keep going is the full A-Z catalogue or one of the cuisine pages. New essays appear weekly on the essays index.