The Pantry Kitchen

A wide pan of spaghetti glossy with golden garlic oil and flecked with chile and parsley, a bottle of olive oil, a head of garlic and an open tin of anchovies beside it

Spaghetti Aglio e Olio: The Twelve-Minute Pasta...

Aglio e olio is what Neapolitans cook at midnight when the cupboard has garlic, oil, chile and a pound of spaghetti, and it is the fastest proof that a great...

Spaghetti Aglio e Olio: The Twelve-Minute Pasta...

Aglio e olio is what Neapolitans cook at midnight when the cupboard has garlic, oil, chile and a pound of spaghetti, and it is the fastest proof that a great...

A shallow bowl of spaghetti glossy with a pale creamy sauce and flecked with coarsely ground black pepper, a wedge of pecorino and a pepper mill beside it, a fork twirling a nest

Cacio e Pepe: Three Ingredients, One Emulsion, ...

Cacio e pepe has three ingredients and a reputation for failure, because the cheese seizes into rubbery strings the moment it meets pasta that is too hot. The fix is...

Cacio e Pepe: Three Ingredients, One Emulsion, ...

Cacio e pepe has three ingredients and a reputation for failure, because the cheese seizes into rubbery strings the moment it meets pasta that is too hot. The fix is...

Three cups of drinking chocolate in a row on a marble counter: a small thick dark Parisian cup with a spoon standing in it, a clay Mexican cup with a tall cinnamon-flecked foam and a wooden molinillo, and a glass mug of spiked chocolate

Drinking Chocolate Three Ways: The Parisian, th...

Drinking chocolate is not hot cocoa, and the three great versions are not the same drink. The Parisian cup is a 70% bar melted into milk and cream until it...

Drinking Chocolate Three Ways: The Parisian, th...

Drinking chocolate is not hot cocoa, and the three great versions are not the same drink. The Parisian cup is a 70% bar melted into milk and cream until it...

A whole roasted white fish coated in green chermoula on a bed of sliced tomatoes, potatoes and green olives in an oval baking dish, with lemon wedges, a jar of chermoula and a bowl of couscous beside it

Chermoula Roasted Fish: The Moroccan Coast's Ma...

On the Moroccan coast, from Essaouira to Tangier, fish means chermoula: a green paste of cilantro, parsley, garlic, cumin, paprika and lemon rubbed on before the fish goes on the...

Chermoula Roasted Fish: The Moroccan Coast's Ma...

On the Moroccan coast, from Essaouira to Tangier, fish means chermoula: a green paste of cilantro, parsley, garlic, cumin, paprika and lemon rubbed on before the fish goes on the...

A black cast-iron skillet of deep red shakshuka with four eggs, whites set and yolks bright, scattered with parsley, crumbled feta and a drizzle of green oil, beside torn flatbread, a jar of matbucha and a small bowl of chili crisp

Shakshuka from a Jar of Matbucha: The Ten-Minut...

Shakshuka is matbucha with eggs in it. That is not a shortcut; it is the history, since the Maghrebi cooked tomato-and-pepper salad came first and the eggs were added later....

Shakshuka from a Jar of Matbucha: The Ten-Minut...

Shakshuka is matbucha with eggs in it. That is not a shortcut; it is the history, since the Maghrebi cooked tomato-and-pepper salad came first and the eggs were added later....

A shallow bowl of creamy mushroom risotto with pieces of rehydrated porcini, a glossy surface, grated Parmigiano and a pinch of truffle salt, beside a bag of dried porcini, a jar of truffle salt and a wooden spoon

Mushroom Risotto with Dried Porcini and Truffle...

Dried porcini make a better risotto than fresh mushrooms do, because their soaking liquid is the stock, and the stock is the dish. This is the pantry risotto: porcini, carnaroli,...

Mushroom Risotto with Dried Porcini and Truffle...

Dried porcini make a better risotto than fresh mushrooms do, because their soaking liquid is the stock, and the stock is the dish. This is the pantry risotto: porcini, carnaroli,...