Transform pantry ingredients into creative, flavor-packed meals you
won't need to head to the supermarket to make.
Flexibility is at the core of pantry cooking--when every cook needs to
improvise. This unique guide helps you get the most out of your own
pantry by showing how ingredients add crunch, acid, umami, or spice to a
dish. Whether making Gochujang-Tahini Noodles, a top-it-your-way Savory
Dutch Baby, or Chana Masala, Pantry Improv tips offer hundreds of ways
to adapt meals based on what's on hand, while helping you to round out
your pantry with high-flavor seasonings to turn the simplest meal into
something fantastic.
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A pantry is more than canned beans. Expand your pantry horizons
with recipes like Vindaloo-Style Sweet Potatoes, Rustic Butternut
Squash and Spinach Tart (made with frozen vegetables and storebought
puff pastry), and Caramelized Black Pepper Chicken.
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Recipes focus on what the ingredients do, not just what they
are. Because no two pantries are the same, every recipe gives you
ideas for simple swaps. Trade bread crumbs for toasted nuts when you
just need something crunchy to finish a dish, and sub soy sauce for
Worcestershire for that umami boost.
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This book adapts to any pantry. Instead of calling for a finite
list of ingredients, we encourage thinking by categories (such as
crispy and crunchy toppings, umami condiments, and long-storage root
vegetables) and write recipes accordingly.
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Become your own test cook. With multiple ways to vary every
recipe, you'll gain the confidence you need to get creative in the
kitchen.
