The Perfect Pantry®

Slow cooker beer-braised beef with kale recipe

When I found a couple of bottles of O'Doul's nonalcoholic beer in the far recesses of my refrigerator, along with a partial bag of chopped kale, I searched the pantry and freezer for other ingredients that would bring those two together. This year I've made a real effort to cook with more dark leafy greens, especially kale, and though I didn't love it in January, I can say honestly that I love kale now. For my husband Ted, a true believer when it comes to any variation of beef stew, I decided to put that "near beer" to good use in this braised beef with kale. The slow cooker makes it easy; let the beef cook all day while you're out finishing your holiday shopping, and half an hour before you serve, stir in the kale so it retains some texture without turning to mush. Like all stews, it's even better the second day, and it freezes well, too.

Recipe for marinated olives with garlic, pepper, orange and mint

No matter the occasion, be it holiday or a weekend dinner with friends, I plan my entertaining menu from the bottom up. First, I decide on dessert (in other words, what form will the chocolate take -- cake, brownies, ice cream, cookies?), then the main course. Appetizers I leave for last, even though they come first in the meal and set the tone for the evening. Often I serve the apps right on the kitchen counter where I'm finishing cooking or plating the rest of the meal. Everyone congregates there, and I set out several appetizers to nibble before we sit down to dinner. These marinated olives can -- in fact, they should -- be made in advance; the longer they languish in the marinade, the more flavorful they become. Use your favorite green olives, with the pits in (I found Castelverano in the deli section at my regular grocery store), and be sure to rinse off the brine so it doesn't overwhelm the fresh Provencal seasonings. Serve alongside cheese, hummus, and crackers.

Recipe for marinated mozzarella with garlic and slow-roasted tomatoes

When my husband Ted saw the jar of marinated mozzarella with slow-roasted tomato in the refrigerator, he laughed and said it looked like brains. In fact, it's just the opposite: a no-brainer appetizer that takes two minutes to prepare, and a few days to marinate in the refrigerator. No cooking, no fussing. During the busy holiday entertaining season, it helps to have a few easy appetizers in your repertoire. You can keep these in the refrigerator for a week, while they soak up more and more of the garlicky tomato and herb flavor. Serve the mozzarella as an appetizer, with crackers or toasted bread; or, toss the cheese with pasta for a quick weeknight dinner, or press into panini sandwiches with some peppery arugula.

Harissa (Recipe: vegan squash or pumpkin stew with chickpeas and carrots)

First published in November 2007, this updated pantry ingredient post features new photos, links, and a few tweaks to the recipe. Spicy harissa gives this stew a smoky kick; use more or less, to your taste. If you have a tagine, a Moroccan cooking or serving pot with a conical top, serve this in traditional North African style.

Of all the gin joints in all the towns in all the world, she walks into mine.

Ilsa didn't go to Rick's Café Americain for the food. In fact, nobody went to Rick's for the food. Drinking, yes. Smoking, of course. Gambling and trading? You betcha. A rousing chorus of La Marseillaise? Absolutely!

But food? Not a bite, and what a shame, because Rick's, the place to see and be seen in the classic film, Casablanca, surely might have had wonderful food, including couscous and tagines with spicy homemade harissa.