Yes, you're in the right place -- it's The Perfect Pantry, with a fresh, new look. We're marching into the future, with a design called "responsive" that works better for all readers, on desktop computers, tablets, and smartphones. If you have more than one device, you'll see the slight changes from one to the other. The navigation tabs, a.k.a. the list of contents, are now at the top of the page on desktops and tablets, and under the three bars at the top left if you're reading this on your phone. All of your favorite recipes are still here; they're just easier to read. Please be patient as we tweak a little bit to make sure everything works the way it should, and let us know if anything is really wonky. Now, look around, and have fun!

Sometimes, when the cooking bug takes hold, I start tossing things into a pan or pot, a little more of one ingredient and then another, without a plan. This turkey, sausage and vegetable sauce happened that way, and even after it was cooked, taste-tested, and pronounced utterly blogworthy, I couldn't figure out what to call it. Or how to serve it. So, here are a few ideas. If you're low-carbing, try the sauce on its own, casserole style, or over zucchini noodles, spaghetti squash, or cauliflower rice. If you aren't doing low carb, how about serving it over brown rice... Read more →


Winter salads can be a challenge, but really, there's so much available as long as you stay away from rock-hard, plastic-looking pinkish tomatoes, overpriced asparagus, and other foods best eaten when they're in season in the summer. This meal-in-a-bowl began as a color study in reds and greens, with a handful of farro thrown in for texture (you could use barley or medium-size couscous instead). Instead of spinach, try kale, or a mix of lettuces and dark leafy greens. Swap dried cranberries for dried cherries, if you wish. This dish filled with fruits and vegetables couldn't be easier, or more... Read more →


[Welcome to Like or Dislike, where you get to share how you really feel about ingredients from the pantry, ingredients I'm thinking about adding to my pantry, other seasonal foods, and favorite cooking gear. The things you like are sure to find their way to the recipes here on The Perfect Pantry, so do tell.] Cornstarch is enjoying a resurgence in my pantry these days. Not only is it a great coating for stir-fried foods, but it's also my thickener of choice when I make stews and some sauces. Because it's gluten-free, cornstarch helps me cook for my gluten-free friends.... Read more →


At long last, in the middle of January, snow arrived in Boston. Not a huge amount yet, but more is on the way, and I'm going to make plenty of leftover mashed potato cheese soup to reward the hardy shovelers. Use your favorite mashed potatoes as the base. You could even use mashed garlic sweet potatoes. Loosen them up in a Dutch oven with a bit of vegetable stock or water; add spices; whisk in the yogurt and cheese; let everything melt together. This creamy good potato soup doesn't have any cream in it; Greek yogurt helps enrich the soup.... Read more →


What can I tell you? This Mexican-inspired green pozole beef stew zigged, and then it zagged, and in the end, it landed perfectly. In the first version I tried to incorporate a couple of cups of blue corn kernels, a gift from my friend Candy in Albuquerque. It turns out I should have pre-cooked the corn to soften it; the kernels remained hard and chewy long after the meat was tender. Hard, chewy, and a very odd blue-ish purple. In the second version, I used canned hominy, whole corn kernels that have been dried, then treated, so they look like... Read more →


[Welcome to Like or Dislike, where you get to share how you really feel about ingredients from the pantry, ingredients I'm thinking about adding to my pantry, other seasonal foods, and favorite cooking gear. The things you like are sure to find their way to the recipes here on The Perfect Pantry, so do tell.] I'm having a hard time imagining anyone not liking olive oil. It's not the only oil I use, but it's always, always, always in my kitchen. I keep both extra-virgin olive oil, the really good kind, with a more delicate flavor, for finishing salads and... Read more →


Back in November 2006, I first shared this recipe for white fish seasoned with harissa, the fiery pepper paste of North African origin. In need of new photographs, the recipe also benefited from a bit of freshening up. I'd forgotten how easy it is to prepare, and how easily it fits into a low-calorie start to the year. Use any type of fish you like; white fish is typical, but salmon would be fine, too. Don't be afraid of the harissa; I promise that it mellows a bit in the cooking of this fish. Not like Donovan mellow, but mellow... Read more →