Pantry Power

Savor flavors from around the world right from your cupboards. Learn more at TwiceasTasty.com.
February is always the test of my pantry’s power. How well did I plan for winter? Did I can enough jams, salsas, and sauces? Did I properly cure my potatoes, onions, and garlic so that they’re still edible? Did I freeze enough pesto, berries, and corn? Did I dry enough basil, oregano, and rosemary?

With some effort and some luck, all of the answers are yes and we’re eating well all month long and far into spring. When the stored and preserved harvest doesn’t taste quite as good as fresh off the vine, I make up the difference and then some from other shelves in my pantry: the ones with spices and condiments. With a bit of this and a dab of that, it’s possible to savor flavors from around the world right from your cupboards.
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In the Pantry

The secret to a well-stocked pantry is to keep small quantities of a large number of basic ingredients. Discover pantry essentials at TwiceasTasty.com.At 500 square feet, my house has a smaller kitchen and less food-storage space than most. Yet at any given moment, I can conjure a dozen of meals for a dozen people—I just need to find places for them to sit.

The secret to a well-stocked pantry is to keep small quantities of a large number of basic ingredients. Instead of buying prepackaged meals, sauces, and mixes, you can store fruits, vegetables, grains, dairy, proteins, and flavorings individually and mix them in endless variations. I dedicate at least half my pantry and most of my freezer and fridge space to such items. I fill the rest with homemade items that let me shortcut regularly used recipes, from stocks to pestos to condiments.

The advantages go beyond versatility. Stocking your pantry in this manner means your ingredients stay fresh, you can spend your money on quality items instead of large quantities that go stale before you finish them, and you’ll always open the fridge or cupboard and find something you want to eat.
Read more about improving your pantry