The Perfect Pantry®

Roasted asparagus hummus recipe

At this time of year, the magical time when New England farms begin to harvest some fresh green vegetables after a cold winter of barren fields, the temptation to serve asparagus at least once a day is powerful. Honestly, though, my husband Ted has a limit on how much asparagus soup, grilled asparagus, and asparagus stir-fry he's willing to consume. I don't really understand it, as I'm sure I could eat asparagus three times a day for the all-too-brief six-week season. Recently I had a nice bunch of spears in the fridge, and I turned to the pantry for inspiration. Chickpeas provided the first glimmer, and tahini the next, and this roasted asparagus hummus came together in minutes after that. Adjust the proportion of vegetable to chickpeas to suit your taste, and process it to a smooth texture or leave it fairly chunky, if that's what you like. The subtle flavor and light green color of the asparagus will delight you, without scaring off any kids who aren't firmly in the asparagus camp. Make this a day ahead for easy entertaining.

Cocoa powder (Recipe: cocoa-cumin-allspice rubbed rib-eye steak)

First published in July 2006, this updated ingredient post features new photos, links, and significant changes to the recipe, just in time for the holiday weekend. Get your grill on!

Sometimes I uncover an item in my pantry that's a bit of mystery. I know I should have it. In fact, I'm never without it. I just don't know why.

Cocoa powder is the mystery du jour.

What, exactly, is cocoa powder? What makes some of it Dutch-processed? Is natural cocoa powder better, or just different?

Here's what I've learned.

Tomato sauce (Recipe: one-one-one spaghetti sauce)

First published in February 2008, this updated pantry ingredient post features new photos, links, and an important change to the recipe. I've been making a version of this sauce since my college days. Recently, I began adding one more "one" ingredient to make it even better, and eliminating one ingredient: the olive oil, which really isn't needed at all.

On the list of things without which my pantry feels incomplete, tomato sauce is somewhere in the middle.

I always have it, I always need it, I always use it. And yet, I'm not entirely sure what it is, and how it differs from the other canned, tubed, bottled, and boxed tomato products I always have, need, and use.

Right about now, you're probably adding up the number of tomato variations in your own pantry. Tomato paste? Chopped or diced tomatoes? Canned whole tomatoes? Maybe a jar or two of "emergency" prepared marinara sauce? Slow-roasted tomatoes in the freezer?

Recipe for cauliflower salad with white beans, feta and pine nuts

The Year I Learn to Love Cauliflower continues to challenge me, and nothing scares me more than the prospect of raw cauliflower, undisguised by potatoes or hot sauce. Recently I decided to take the plunge, with this salad that pairs the vegetable of the year with creamy white beans, salty feta and crunchy pine nuts. Not a disguise, exactly. More like a distraction, with so much texture that I really didn't concentrate on the cauliflower. If you're a cauliflower lover, adjust the proportion of ingredients to highlight the vegetable. If you're a cheese-a-holic, add more feta. The lemon vinaigrette wraps everything together. The longer it sits, the more tender the cauliflower becomes, thanks to the mustard in the dressing. My husband Ted approved this salad for you; I can't say I'm in love with raw cauliflower, yet, but I'm working on it.