How to Stock a Pantry
A well-stocked pantry can all the difference to coming up with a meal at any time.
pantry
Is It Still Good?
Reading the label can actually save your life.
The Secret Ingredient People Say They Hate
They’ve been eating anchovies all along and probably didn’t know it.
Recipe: Tomato Cream Sauce for Pasta
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...
Canned Goods Make A Versatile Pantry
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.
Pantry Basics: Cooking Oils
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.
Pantry Basics: Condiments and Other Stuff
Now it’s time to talk about the Usual Suspects as we continue our series on Pantry Basics.
Recipe: Delicious Ham and Potato Soup
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.
The Frozen Pantry
Today we’re exploring that cold environment for items you should always have on hand to make quick, easy, nutritious meals.
Pantry Basics
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.
