New from the archives: three fresh posts (Recipes: deviled eggs, panko-crusted chicken, honey gingerbread cookies)
Once again this month, I've kept my promise to revisit a few posts from the first two years of The Perfect Pantry, in the days before I photographed the food I cooked.
I'm really having fun making 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.
What's a party without deviled eggs? You can make the filling with any type of prepared mustard you keep in your pantry (and I always have five or six prepared mustards on hand). Dijon is the classic, but I love to use garlic mustard or, at Thanksgiving, cranberry mustard.
Panko-crusted chicken tastes great hot or cold, which makes it a perfect dish for picnics or potlucks. My version uses Miracle Whip (yes, I know but I love it), but you can substitute mayonnaise and it will be equally delicious.
Winnie the Pooh's honey gingerbread cookies (in the top photo) seem just right for this time of year. Use your favorite honey, and the best butter you can find.
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