The pantry-cooking mindset, broken down by jfeldmar: • First in, first out: Cook the most perishable foods first • Nose to tail, root to leaf: Use it all • Like with like: Organize your pantry for an easier time
, and you’ve settled in to an extended period of staying at home, it’s time to get cooking. While you may not be firing off restaurant-level dishes at home every day, there are plenty of chef-driven recipes that hit at the nexus of delicious and doable. Better yet, many make use of a mix of pantry staples and a few fresh items that should be easy to come by even on socially distanced, once-a-week grocery outings .
But in the black hole of the internet, those actually-doable recipes can be hard to uncover. So we’ve gone ahead and rounded up those that are both interesting and reliable.in a way that allows you to see and grab all ingredients easily. Group things like pastas, grains, canned goods, baking supplies, fresh produce, pickled/fermented things, spices, and oils and vinegars together, so you’re not scrambling to find a bottle or jar that’s floating in space.
Use the “first in, first out” mentality when it comes to fresh items — that means cooking and eating the most perishable goods first. It’s partially because that’s when they taste best, and partially to reduce waste — the goal is to make every meal count. Along those same lines, remember that whole “nose to tail” dining trend a few years ago, followed by its produce-centric cousin, “root to leaf”? That use-it-all mentality chefs love to wax poetic about applies in the home kitchen, too. Veggie stems, roots, and leaves can be turned into stocks, sauces, and pickles that are often more flavorful than what you’d get in the store, and have the added benefit of keeping you... away from the store.
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