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STEP 1 OF 5
YOUR INFO
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STEP 1 OF 5
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EMAIL
TERMS AND CONDITIONS
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|B R RREE R Edit
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Email: jane.mobbin.smith@gmail.com
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Ya cup fresh flat-leaf parsley leaves,
coarsely chopped
Have you cooked this? Mark as Cooked
Add to Your Grocery List
COOKING NOTES
Ingredient Substitution Guide Share your notes with other cooks or leave a private note.
All 7 Most Helpful 3 Private O
A Cordau | 5 days ago
. It will be much tastier if you use a roasted or grilled bell pepper (or a couple of
them).
o7 20 This is helpful
m Grace | 1 day ago
| didn't have a hot pepper on hand, but | did have jarred pepperoncinis. Chopped
up 4-5 few of those and used the brine instead of vinegar to marinate. Flavorful
and satisfying lunch.
o7 10 This is helpful
6 Johnny Ventura = 11 hours ago
| prefer tuna in water and | try to get the best albacore tuna. Drain the water from
the tuna and use a teaspoon or 2 of extra virgin olive oil to substitute for the oil in
the oil packed tuna.Try Jalapeno instead of Serrano.
o 6 This is helpful
Like this recipe?
B 0000
|(‘:” I c°°king Q What would you like to cook? BBQ AND GRILLING ~ YOUR GROCERY LIST YOUR RECIPE BOX SUBSCRIBE %%
T
Featured in: 20 Easy Salads For Hot Summer
Days. ; ' ’
Salads And Dressings, Seafood, Vegetables, Bell Pepper, Canned Tuna, Celery, Mark as Cooked 194 ratings * * * *
Serrano Pepper, Dinner, Easy, Lunch, Quick, Snack, Weeknight, Appetizer,
Main Course, Side Dish
INGREDIENTS PREPARATION
1 red, orange or yellow bell pepper, Step 1
thinly sliced i . i L .
Toss the pepper and the chile with the vinegar and a big pinch of salt in a large
1 hot green chile, such as serrano, bowl. Let sit for 10 minutes. Meanwhile, cut the celery into 1/4-inch dice.
seeded if desired, thinly sliced
1 . tablespoons sherry or red wine Step 2
vinegar
Add the celery, tuna with all of its oil and chopped parsley to the peppers. Toss
Salt and black pepper \ . . . . L .
until the tuna flakes into bite-size pieces and everything is well mixed, then
2 celery stalks season to taste with salt and pepper. Serve immediately or refrigerate in an
2 (5-ounce) cans or 1 (7- to 8-ounce) airtight container for up to 2 days.
jar tuna packed in olive oil
Ya cup fresh flat-leaf parsley leaves,
coarsely chopped .
Have you cooked this? Mark as Cooked
Add to Your Grocery List
COOKING NOTES
Ingredient Substitution Guide Share your notes with other cooks or leave a private note.


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° He told me once that he didn’t remember his parents ever talkifg
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° at all. He grew up in nineteen-fifties Hudson, Ohio, and although he spoke
9 longingly of summer trips to Szalay’s Farm for the finest sweet corn, or to
Country Maid for its famed butter-pecan ice cream, in his own house there
e was little ceremony over the nightly meal. His mother would prepare things
like sliced beef with boiled vegetables or spaghetti sauce over bread with
iceberg lettuce, and they'd eat to the sound of the five-oclock news. Then,
even when it was still light out, his mother would go to bed.
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Whenever my grandmother did use a recipe, maybe for a birthday cake or a
barbecue, it would be from “The Joy of Cooking.” My dad had his own copy
of the hefty thousand-page book, which still sits on the kitchen shelf of my
childhood home, in Bath, England, gathering dust between cookbooks by
Claudia Roden and Marcella Hazan. The once white cover is now stained
and tattered, the word “Joy” standing out in cheerful red letters along the
spine.
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- THE FAMILY ISSUE A weeklong exploration of what family means today. View the issue »
° He told me once that he didn’t remember his parents ever talking at the
dinner table. He then joked that, actually, he didn’t remember them talking
° at all. He grew up in nineteen-fifties Hudson, Ohio, and although he spoke
9 longingly of summer trips to Szalay’s Farm for the finest sweet corn, or to
Country Maid for its famed butter-pecan ice cream, in his own house there
e was little ceremony over the nightly meal. His mother would prepare things
@ like sliced beef with boiled vegetables or spaghetti sauce over bread with
iceberg lettuce, and theyd eat to the sound of the five-oclock news. Then,
e even when it was still light out, his mother would go to bed.
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Whenever my grandmother did use a recipe, maybe for a birthday cake or a
barbecue, it would be from “The Joy of Cooking.” My dad had his own copy
of the hefty thousand-page book, which still sits on the kitchen shelf of my
childhood home, in Bath, England, gathering dust between cookbooks by
Claudia Roden and Marcella Hazan. The once white cover is now stained
and tattered, the word “Joy” standing out in cheerful red letters along the
spine.
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(‘:” ‘ c°°king Q What would you like to cook? BBQ AND GRILLING ~ YOUR GROCERY LIST YOUR RECIPE BOX SUBSCRIBE %%
Ya cup fresh flat-leaf parsley leaves,
coarsely chopped
Have you cooked this? Mark as Cooked
Add to Your Grocery List
COOKING NOTES
Ingredient Substitution Guide Share your notes with other cooks or leave a private note.
All 7 Most Helpful 3 Private O
A Cordau | 5 days ago
. It will be much tastier if you use a roasted or grilled bell pepper (or a couple of
them).
o7 20 This is helpful
m Grace | 1 day ago
| didn't have a hot pepper on hand, but | did have jarred pepperoncinis. Chopped
up 4-5 few of those and used the brine instead of vinegar to marinate. Flavorful
and satisfying lunch.
o7 10 This is helpful
6 Johnny Ventura = 11 hours ago
| prefer tuna in water and | try to get the best albacore tuna. Drain the water from
the tuna and use a teaspoon or 2 of extra virgin olive oil to substitute for the oil in
the oil packed tuna.Try Jalapeno instead of Serrano.
o 6 This is helpful
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Ya cup fresh flat-leaf parsley leaves,
coarsely chopped
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Add to Your Grocery List
COOKING NOTES
Ingredient Substitution Guide Share your notes with other cooks or leave a private note.
All 13 Most Helpful 3 Private O
A Cordau | 6 days ago
. It will be much tastier if you use a roasted or grilled bell pepper (or a couple of
them).
o7 23 This is helpful
m Grace | 2 days ago
| didn't have a hot pepper on hand, but | did have jarred pepperoncinis. Chopped
up 4-5 few of those and used the brine instead of vinegar to marinate. Flavorful
and satisfying lunch.
o 15 This is helpful
6 Johnny Ventura | 1 day ago
| prefer tuna in water and | try to get the best albacore tuna. Drain the water from
the tuna and use a teaspoon or 2 of extra virgin olive oil to substitute for the oil in
the oil packed tuna.Try Jalapeno instead of Serrano.
o7 12 This is helpful
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By Claire Saffitz Pantry By Florence Fabricant By Sam Sifton
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BACK TO TOP Dairy Oils and Fats Stock Greens Vegetables Herbs Spices Meat and Seafood »

Greens
Most greens can be defined by their flavor and texture: Are they bitter or mild? Sturdy
or tender? When choosing a substitute, consider how the greens are being used.
Tender greens are often consumed raw while sturdy ones might need to be cooked
longer; simply add the greens earlier or later in the cooking process as needed.

Type Examples

Mild and Chard, lettuce, mache, mesclun, spinach,

Tender tatsoi

Mild and

Firm Bok choy, cabbage, collard greens

Bitter and Arugula, endive, frisée, mizuna, radicchio,

Tender radish greens, watercress

B_ltter Ll Escarole, kale, mustard greens, turnip greens

Firm
Vegetables
Substituting vegetables can be tricky, and depends largely on taste. But some can
definitely step in for others: say brussels sprouts for broccoli. Just bear in mind texture,
moisture content and density. We've broken common vegetables up into two
|BACK TO TOP Dairy Oils and Fats Stock Greens Vegetables Herbs Spices Meat and Seafood »
Dairy
Flavor and texture are important considerations when substituting dairy products.
When working with liquids, you can easily doctor consistency, thickening milk with a
little flour or cornstarch to mimic half-and-half, or thinning out Greek yogurt with
water to replicate milk. The ingredients below are ordered from thinnest to firmest; if
you don’t have the desired substitute for a specific item, move up or down the list.
Ingredient Substitution
Half-and-half or heavy cream thinned with
Milk water, evaporated milk, light coconut milk, light
cream, oat milk, nut milk, soy milk.
Thicken milk with a little cornstarch or flour
Half-and- L .
(about 1 tablespoon per cup of liquid) or thin
Half :
heavy cream with a splash of water.
For 1 cup heavy cream, use 3/4 cup milk and
1/4 cup melted butter, or thicken 1 cup milk
with 1 to 2 tablespoons cornstarch or flour.
Hea (Whisk milk into cornstarch or flour little by
vy little.) Coconut milk, coconut cream (beware of
Cream .
increased sweetness), or cream cheese
whisked with a little water also work.
Note: Alternatives won't whip into fluffy
whipped cream.
For 1 cup buttermilk, add 1 tablespoon fresh
lemon juice (or light vinegar, such as white,
white wine or champagne) to a measuring cup
AanAd AaAdA anAalich millr +A rearcrh 1 A1
|BACK TO TOP Dairy Oils and Fats Stock Greens Vegetables Herbs Spices Meat and Seafood »

Meat and Seafood
While many home cooks plan meals around a protein, even that’s flexible. Make
protein substitutions according to preference and what you have on hand, and shift
cook times accordingly. Or adjust the size of the protein by cutting it into smaller pieces
(or remove the meat from the bones) so it cooks faster, or leaving it in larger pieces so
it cooks at a slower rate. Thinking broadly can expand your options even further: Tofu,
lentils, beans and other vegetarian options can make excellent substitutes.

BEEF

If swapping one cut of beef for another, try to substitute tough cuts (like

chuck, brisket or round roast) for other tough cuts, and tender cuts (like strip

steak, flank steak or filet mignon) for other quick-cooking cuts. You can also

use lamb in place of beef in many recipes, though its flavor is more

assertive.

GROUND MEAT OR FRESH SAUSAGE

Both can be used interchangeably. You can remove sausages from their

casings, and cook them as ground meat, or flavor plain ground meat with

red-pepper flakes, fennel seed, Italian herbs and other seasonings. You can

also substitute ground meat of any kind, swapping in ground pork for ground

beef in meatballs, or ground chicken for ground turkey in a larb, for example.

But bear in mind the fat content of whatever you're using: Ground pork is the

fattier option; if cooking with ground beef, chicken, turkey or veal, you might

want to add extra oil to provide extra fat

PORK
|BACK TO TOP Meat and Seafood
substituting bone-in, skin-on thighs, increase the cook time. Ground turkey
or turkey breasts also achieve similar results as their chicken counterparts
SEAFOOD
Most fish fillets are either lean (bass, catfish, cod, flounder, halibut,
monkfish, red snapper, skate, sole, tilapia) or fatty (char, mahi-mahi, salmon,
swordfish, tuna). Substitute lean for lean, and fatty for fatty.
Fresh or frozen shrimp cook very quickly at similar rates and benefit from
quick, high-heat cooking methods. Depending on your recipe, fish fillets or
small pieces of meat or poultry also might be suitable substitutes.
ABOUT US LEARN MORE RECIPES
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digital cookbook and cooking guide alike, available on all platforms, that See Our Features Weeknight
helps home cooks of every level discover, save and organize the world’s FAQ Pasta
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|(‘:” I c°°king Q What would you like to cook? BBQ AND GRILLING ~ YOUR GROCERY LIST YOUR RECIPE BOX SUBSCRIBE %%
T
Featured in: 20 Easy Salads For Hot Summer
Days. ; ' ’
Salads And Dressings, Seafood, Vegetables, Bell Pepper, Canned Tuna, Celery, Mark as Cooked 194 ratings * * * *
Serrano Pepper, Dinner, Easy, Lunch, Quick, Snack, Weeknight, Appetizer,
Main Course, Side Dish
INGREDIENTS PREPARATION
1 red, orange or yellow bell pepper, Step 1
thinly sliced i . i L .
Toss the pepper and the chile with the vinegar and a big pinch of salt in a large
1 hot green chile, such as serrano, bowl. Let sit for 10 minutes. Meanwhile, cut the celery into 1/4-inch dice.
seeded if desired, thinly sliced
1 . tablespoons sherry or red wine Step 2
vinegar
Add the celery, tuna with all of its oil and chopped parsley to the peppers. Toss
Salt and black pepper \ . . . . L .
until the tuna flakes into bite-size pieces and everything is well mixed, then
2 celery stalks season to taste with salt and pepper. Serve immediately or refrigerate in an
2 (5-ounce) cans or 1 (7- to 8-ounce) airtight container for up to 2 days.
jar tuna packed in olive oil
Ya cup fresh flat-leaf parsley leaves,
coarsely chopped .
Have you cooked this? Mark as Cooked
Add to Your Grocery List
COOKING NOTES
Ingredient Substitution Guide Share your notes with other cooks or leave a private note.
|EICOOking’ What would you like to cook? BBQ AND GRILLING  YOUR GROCERY LIST YOUR RECIPE BOX
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|BACK TO TOP Dairy Oils and Fats Stock Greens Vegetables Herbs Spices Meat and Seafood »
Oils and Fats
Oils and fats all have a temperature at which they begin to burn, called a smoke point:
Neutral oils with high smoke points won’t burn when exposed to high temperatures
(as in deep-frying or pan-frying), whereas butter and other solid fats (with low smoke
points) burn easily. Here, oils and fats have been grouped into three categories with
that in mind. While many of the oils and fats in each category are interchangeable,
you'll want to consider flavor and smoke point when choosing a substitute.
Smoke
Type Point Examples
Canola oil, coconut oil, corn oil,
Neutral : . .
) High grapeseed oil, peanut oil and
oils .
vegetable oil.
Flavored Medium- Avocado oil, nut oils, olive ail,
oils high sesame oil, sunflower oil.
Bacon fat, butter, chicken fat,
lard, margarine and vegetable
Solid shortening. Solid when
fats Low refrigerated but liquid when hot,
ghee (clarified butter) has a very
high smoke point similar to
neutral oils.
|BACK TO TOP Dairy Oils and Fats Stock Greens Vegetables Herbs Spices Meat and Seafood »

Stock
Though stock improves flavor, its primary purpose is to add liquid. If the recipe calls
for a little stock, you can substitute water. If the recipe calls for a lot of stock, use water
seasoned with one of the ingredients below, keeping the flavors of your recipe in mind.
Start small and taste as you go, especially since some items skew significantly sweet,
salty or condensed. Substitutions include water seasoned with beer or white wine,
juice (such as orange juice or apple juice), melted butter, milk (dairy, coconut, nut or
soy milk), miso paste, mushroom stock (liquid from soaked dried mushrooms), olive
oil, soy sauce or tea.
Greens
Most greens can be defined by their flavor and texture: Are they bitter or mild? Sturdy
or tender? When choosing a substitute, consider how the greens are being used.
Tender greens are often consumed raw while sturdy ones might need to be cooked
longer; simply add the greens earlier or later in the cooking process as needed.

Type Examples

Mild and Chard, lettuce, mache, mesclun, spinach,

Tender tatsoi
|BACK TO TOP Dairy Oils and Fats Stock Greens Vegetables Herbs Spices Meat and Seafood »

Vegetables
Substituting vegetables can be tricky, and depends largely on taste. But some can
definitely step in for others: say brussels sprouts for broccoli. Just bear in mind texture,
moisture content and density. We've broken common vegetables up into two
categories, based on cook times: Many in the same category cook at a similar rate, but
if you'd like to substitute a firm vegetable for a quick-cooking one or vice versa,
increase or decrease cook time by adding the ingredient earlier or later in your recipe.

QUICK-COOKING (LESS DENSE)

Asparagus, cabbage (bok choy, broccoli, broccolini, brussels sprouts, cauliflower,

kale), celery, corn, eggplant, fennel, mushrooms, peas, peppers, summer squash,

zucchini.

SLOWER-COOKING (MORE DENSE)

Root vegetables (beet, carrot, celery root, parsnip, potato, sweet potato,

turnip), winter squash (such as butternut squash, delicata, kabocha,

pumpkin).

ALLIUMS

Leeks, onions (red, white or yellow), scallions, shallots and spring onions

are largely interchangeable. (Garlic's pronounced flavor makes it difficult to

find an exact substitute.) Garlic and onions are available in dried form

(powdered, granulated or dehydrated as flakes), which are infinitely more

potent — and can skew bitter if overused. Substitute dried ingredients in

place of fresh with moderation, and only when the fresh is called for in

smaller quantities rather than bulk.
|What would you like to cook? BBQ AND GRILLING  YOUR GROCERY LIST
\\ S
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Dairy Oils and Fats Stock Greens Vegetables Herbs Spices Meat and Seafood

The most important skill in the kitchen — and, arguably, life — is adaptability. The list below, which is by
no means comprehensive, is meant to help you replace ingredients with confidence. Every alternative listed
may not work in every case, especially when it comes to baking, but if you consider the ingredient’s texture,
flavor and cook time, and make decisions according to taste, you'll greatly expand your options — and you
may even end up with a dish you like better than the original.
Dairy
Flavor and texture are important considerations when substituting dairy products.
When working with liquids, you can easily doctor consistency, thickening milk with a
little flour or cornstarch to mimic half-and-half, or thinning out Greek yogurt with
water to replicate milk. The ingredients below are ordered from thinnest to firmest; if
you don’t have the desired substitute for a specific item, move up or down the list.
|BACK TO TOP Dairy Oils and Fats Stock Greens Vegetables Herbs Spices Meat and Seafood »

Herbs
Fresh herbs fall into two categories: tender, bright herbs (basil, chervil, chives, cilantro,
dill, mint, parsley and tarragon), which are most flavorful when fresh, or woody, savory
herbs (bay leaves, marjoram, oregano, rosemary, sage and thyme), which are better
dried. Since dried herbs are more potent, substitute 1 teaspoon dried for 1 tablespoon
chopped fresh. In general, you can swap one tender herb for another (or vice versa),
but substituting a woody herb for a tender herb (or vice versa) works less well. Rely on
preference and availability when picking a substitute.

Ingredient Substitutions

. Chervil, cilantro, dill, Italian seasoning, oregano,
Basil .
mint, parsley

Bay Herbes de Provence, oregano, rosemary, sage,

Leaves thyme

Chervil Basil, dill, parsley, tarragon

Chives Cilantro, garlic powder, onion powder, parsley

Cilantro Basil, chives, parsley, mint

Dill Basil, chervil, mint, parsley

. Herbes de Provence, Italian seasoning, oregano,
Marjoram
rosemary, sage, thyme
|BACK TO TOP Dairy Oils and Fats Stock Greens Vegetables Herbs Spices Meat and Seafood »
Spices
When swapping spices, think about what will work in your dish. Most spices can be
grouped into four flavor profiles: earthy, floral, peppery and warm. You'll often be able
to substitute a spice that hits the same notes by picking one with the same qualities.
Type Examples
Earthy Curry powder, garlic poyvder, onion powder,
turmeric, Vadouvan, za'atar.
Cardamom, coriander, fennel, lavender, nutmeg,
Floral .
saffron, star anise
Peppery Allspice, ground ginger, peppercorns, mustard
powder, sumac
Warm Cinnamon, ghlle (dried), ch|I|' powder (blend),
cloves, cumin, nutmeg, paprika
When it comes to spice, there is ample room for experimentation. Consider
layering flavor carefully by seasoning lightly at the start of cooking so the end
result is subtle, that way you can increase the spice to taste, if desired, once
your dish is fully cooked.
Ingredient Substitutions


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PANTRY RECIPES
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Amanda Hesser, Maida Heatter Brownies Cake David Leite, Jacques Torres Ma!
The New York Times Craig Claiborne, Maida Heatter
1 hour 15 minutes About 45 minutes About 2 hours 45 minutes, plus chilling
55
|What would you like to cook? BBQ AND GRILLING  YOUR GROCERY LIST
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|BACK TO TOP Getting Started The Essential Pantry The Expanded Pantry The Expert Pantry Best Practices »
“Pantry” is an antique word with an eternal logic: Cooking is simpler and faster when you
already have the ingredients. We've identified three levels of pantries among our readers —

( essential, expanded and expert — so whether you're beginning to cook, stretching toward new
flavors or an old hand with wide-ranging tastes, you’ll be prepared. Our definition of pantry encompasses
refrigerator, freezer and cupboard, so you can make entire meals with “pantry” items. We know that no two
people will agree on a list of staples — one cook’s go-to ingredient may be new ground for another — but
this is the stuff we believe you should keep on hand. For the most part, they’re ingredients that last. When
you run low on potatoes or lemons, don’t wait to restock. Instead, put them on the shopping list so they’re
always at the ready.

Getting Started

» Clear the decks. Take everything out of your pantry, give it a hard look and
decide what you can get rid of. Be ruthless. If you haven't used it in a year,
get rid of it.

« Keep what looks and smells good. “Expiration,” “sell by,” and “best by”
dates are not good guidelines. Some are determined by regulators, others by
manufacturers, and almost all are arbitrary. Properly stored, some
(unopened) ingredients, like canned fish, can last for years; others, like dried
herbs, start declining in quality the moment they are sealed in a container.

» Assess what remains. Then organize it according to the logic that makes
sense to you: There’s no single best system. Your nut butters might be with
the condiments, or the breakfast items, or the baking supplies.

« Fill in the blanks with food that will make you a better cook. Each of the
pantry lists below is a proposal, not a prescription. There’s no reason to stock
black beans if you only like red. There's no need to have everything here
|BACK TO TOP
PANTRY BAKING RECIPES
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Amanda Hesser, Maida Heatter Brownies Cake David Leite, Jacques Torres N
The New York Times Craig Claiborne, Maida Heatter
1 hour 15 minutes About 45 minutes About 2 hours 45 minutes, plus chilling
ABOUT US LEARN MORE RECIPES
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|BACK TO TOP Getting Started The Essential Pantry The Expanded Pantry The Expert Pantry Best Practices »
The Essential Pantry
The foundation layer for all three pantries, this is where everyone should start. There’s
so much to be done with these basics. The rule here is stock your pantry mostly with
what you're confident using, and what you love to eat. You'll turn to it again and again.
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Julia Gartland for The New York Times. Prop Stylist: Kristine Trevino.
Oils and vinegars: Extra-virgin olive oil, neutral cooking oil (such as canola
or grapeseed), red-wine vinegar, white vinegar or white-wine vinegar.
Cans and jars: Tuna in olive oil, tomato paste, diced tomatoes, tomato
sauce, chicken stock or vegetable stock (box-packed tastes better than
canned). A good-tasting, simple tomato sauce can become a soup or a stew,
or make a quick dinner with pasta or polenta.
Spices and dried herbs: Kosher salt, red-pepper flakes, ground cayenne,
curry powder, bay leaves, black peppercorns, sweet paprika, ground
|BACK TO TOP Getting Started The Essential Pantry The Expanded Pantry The Expert Pantry Best Practices »
Best Practices
Once you have your ingredients, remember that cooking will always create change and
disorder. Cans of tomatoes may never match, spices may never live in matching
containers, and your hot sauce collection may always try to take over the condiment
shelf. But here are a few final thoughts on how to keep your pantry well stocked and
well organized enough to be truly useful.
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ORGANIZING TIPS
Cooks with different styles need different systems. Some people store the
jam with the dried fruits and maple syrup; others associate it with peanut
butter, mustard and mayonnaise. The best logic is your own, and it may take
some time to figure that out.
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Master the Basics
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COOKING GUIDE COOKING GUIDE COOKING GUIDE COOKING GUIDE

How to Make Bagels How to Stock a Modern How to Cook Salmon How to Make Chili

By Claire Saffitz 11143 By Florence Fabricant By Sam Sifton

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Times Cooks
Here are the Times reporters and columnists
who currently contribute recipes to New York Times Cooking.
Among them are award-winning cookbook authors, Pulitzer Prize
winners, passionate home cooks and professionals alike.
(% P\‘ Bryan Washington
4 = i s Bryan Washington is a columnist for The New York Times Magazine.
y N The author of “Memorial and Lot”, he’s a National Book Foundation 5
n Under 35 Honoree, a recipient of the International Dylan Thomas
Prize, the New York Public Library’s Young Lions Award, the Lambda
@bry.washing Literary Award, and an O. Henry Award. He was also a finalist for the
Bryan's Recipe Box National Book Critics Circle Award for Fiction, the National Book
Critics Circle John Leonard Prize, and the Andrew Carnegie Medal of
Excellence. (Read more from Bryan Washington.)
Christina Morales
Christina Morales is a reporter for the Food section, focusing on
) breaking news, social media trends and features. Previously, she
|= Q Ehe New York Eimes Account
]
Bryan Washington
Recent and archived work by Bryan Washington for The New York Times
Latest Q Search
Juy 6, 2022 A Great Biscuit Is a Miracle of Care .
Savory with kimchi and Cheddar, these biscuits taste like an act of k E
generosity. >~
By BRYAN WASHINGTON ‘ & )
June 8, 2022 A Foolproof Recipe for Korokke o Qo
There are endless ways to make these fried Japanese delights your own. 4 k y/ \ b
By BRYAN WASHINGTON * J ‘ k ~
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. Q) 7 N\
L S -
April 27,2022 All Enchiladas Are Perfect. But These Are My Ry ' N 4
. [ Y 7 R
Favorite. _~4 S
I found comfort in sizzling cheese, bubbling chili gravy and a new |- 4 % \‘
community. : ,;d
By BRYAN WASHINGTON ‘;\ j /
March 30, 2022 EAT S w"‘
I Got Lost in Tokyo Station and Found the Perfect B i N\
CArn vt Eand Y dg \\ k-