How to Stock a Pantry
A well-stocked pantry can all the difference to coming up with a meal at any time.
A well-stocked pantry can all the difference to coming up with a meal at any time.
Reading the label can actually save your life.
They’ve been eating anchovies all along and probably didn’t know it.
Many novice cooks are a little scared of sauces. But they shouldn’t be, because they are easy. And you can make a restaurant-style sauce because it’s...
What makes these canned goods Pantry Basics is that they can be used for so many things. Versatility is always a key Bachelor Cooking concept.
I maintain that any well stocked kitchen should have three kinds of salt, three kinds of vinegar and three kinds of cooking oil. And now we’re going to look at those oil choices.
Now it’s time to talk about the Usual Suspects as we continue our series on Pantry Basics.
Soup is usually quite versatile, allowing you to add all sorts of ingredients you have lying around. Need to clean out the fridge? No problem. Make soup.
Today we’re exploring that cold environment for items you should always have on hand to make quick, easy, nutritious meals.
I have always maintained that any well-stocked kitchen should have at least three kinds of salt, three kinds of oil and three kinds of vinegar.