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.
Read more about finding your pantry’s power