New from the archives: four fresh posts (Recipes: white chocolate brownies, Cuban shrimp, wild rice salad, and sorbet with orange-vanilla sauce)
Every month, I'm revisiting a few posts from the first two years of The Perfect Pantry, in the days before I photographed the food I cooked.
It's so much fun to make some of my favorite dishes again, with some of my favorite pantry ingredients, and while I'm back in the archives, I'm also updating the recipes and links.
Cuban shrimp, inspired by a recipe my husband Ted and I tasted in Varadero, Cuba, is one of my absolute favorite dishes for entertaining. It takes just minutes to make, and never fails to impress.
The opposite of elegance, this casual wild rice salad starts with a boxed mix of Uncle Ben's, plus vegetables and chunks of chicken. It's a great dish for a picnic or potluck.
White chocolate brownies, from the Nantucket Open-House Cookbook, define the term "sinfully delicious." They're as dense as fudge, and the nuts (walnuts, or pecans or hazelnuts) add just the right amount of texture.
For a lighter dessert, fill a frozen orange with chocolate sorbet (top photo), topped with a light vanilla-orange sauce and a sprig of mint from your garden.