The Perfect Pantry®

Old Bay Seasoning (Recipe: New England shrimp boil)

When I was growing up in the metro New York area, my Cousin Martin was growing up in Maryland.

Several times a year, we packed up the car and drove south to visit. My father loved to drive, and, even more, loved to discover new routes to the same old places. A detour of 50 miles was perfectly acceptable, if the road proved interesting or scenic, or if we found a shack with great food along the way.

As we motored through Delaware into Maryland, the road stayed the same but the food changed.

We were driving through crab country.

Every little roadside eatery sold crab cakes, and every concession stand at the highway rest stops sold Old Bay Seasoning. It was the best souvenir of our travels, and my mother always picked up a tin on the way home.

Shagbark hickory nuts (Recipe: maple nut cookies)

Guest post and photos by Marcia in Rhode Island

Shiny chartreuse spheres, dropping in our woods, send the squirrels scrambling. 

Bucket in hand, I’ve joined the melee. We’re vying for the sweetest of all hickory nuts, the shagbark.

Other People's Pantries #35

From Heather (The Culinary Chase) in Bangkok, Thailand:

This is where I keep all my cooking essentials (other than the fridge). I live in Bangkok, where it's hot and humid all year round, so some things just need to go in the fridge. Yes, we do have central air conditioning, but I only use it when it becomes too hot or when I'm using my oven.

Ponzu sauce (Recipe: grilled chile-lime-ponzu chicken)

 

Do you know ponzu,

also spelled ponju?

It’s made from shoyu

mixed with yuzu.

Delicious with tofu.

And with shrimp.