The Pantry Kitchen

Five slices of toast in a row, each topped with sardines a different way: with butter and lemon, with tomato and sauce, with raisins and pine nuts, with brown butter and chives, and with a fried egg and hot sauce

Sardine Toast, Five Ways: The Portuguese, the C...

A tin of sardines and a slice of good bread is dinner, and there are at least five ways to make it a different dinner each night. Here are the...

Sardine Toast, Five Ways: The Portuguese, the C...

A tin of sardines and a slice of good bread is dinner, and there are at least five ways to make it a different dinner each night. Here are the...

A ruby-red zero-proof Negroni over a large ice cube with a thick orange slice in a heavy rocks glass, beside a bottle of non-alcoholic bitter aperitivo, a bottle of zero-proof botanical spirit and a dish of orange peels

The Zero-Proof Negroni: How to Build Bitterness...

The Negroni is equal parts gin, sweet vermouth and bitter red aperitivo, and two of those three are about bitterness and sugar, not alcohol. That is why it is the...

The Zero-Proof Negroni: How to Build Bitterness...

The Negroni is equal parts gin, sweet vermouth and bitter red aperitivo, and two of those three are about bitterness and sugar, not alcohol. That is why it is the...

A wide bowl of pale heirloom beans in a glossy golden broth with a swirl of olive oil, chile flakes and parsley, beside a bottle of Noma Projects Mushroom Garum, a bag of dried beans and a bottle of sherry vinegar

Brothy Beans with Mushroom Garum: The Pot of Be...

The best pot of beans has a broth you would drink on its own. This one gets there without meat: olive oil, onion, garlic and bay, fresh heirloom beans cooked...

Brothy Beans with Mushroom Garum: The Pot of Be...

The best pot of beans has a broth you would drink on its own. This one gets there without meat: olive oil, onion, garlic and bay, fresh heirloom beans cooked...

A shallow bowl of golden fregola in a light tomato and saffron broth with open clams in their shells and chopped parsley, beside a bag of toasted fregola, a small jar of saffron threads and an open tin of clams

Fregola with Clams, Tomato and Saffron: Sardini...

Fregola is Sardinia's toasted semolina, and its great dish is fregola con arselle, pellets simmered in a tomato and clam broth with saffron until they drink it up. Here is...

Fregola with Clams, Tomato and Saffron: Sardini...

Fregola is Sardinia's toasted semolina, and its great dish is fregola con arselle, pellets simmered in a tomato and clam broth with saffron until they drink it up. Here is...

A wide bowl of orecchiette tossed with wilted broccoli rabe, crumbled sausage, chile flakes and grated pecorino, with a bag of orecchiette and a bunch of raw rabe beside it

Orecchiette with Broccoli Rabe, Sausage and Chi...

In Bari the greens and the pasta share a pot, the anchovy melts into the garlic oil, and the little ears catch everything. This is the recipe as it is...

Orecchiette with Broccoli Rabe, Sausage and Chi...

In Bari the greens and the pasta share a pot, the anchovy melts into the garlic oil, and the little ears catch everything. This is the recipe as it is...

A Maple Old Fashioned in a heavy rocks glass over a large clear ice cube with an orange twist, beside a bottle of Vermont maple syrup, a bottle of rye whiskey, a dasher bottle of bitters and a bar spoon on a dark wooden bar

The Maple Old Fashioned, and Three More Maple C...

Maple syrup is a better cocktail sweetener than sugar: it dissolves cold, it carries caramel and smoke, and a dark grade brings its own bitterness. Here is the Maple Old...

The Maple Old Fashioned, and Three More Maple C...

Maple syrup is a better cocktail sweetener than sugar: it dissolves cold, it carries caramel and smoke, and a dark grade brings its own bitterness. Here is the Maple Old...