After ten years of soup recipes here on The Perfect Pantry, do you still need proof that combining any fresh ingredient -- fruit, vegetables, sausage or leftover turkey -- with a well-stocked pantry will produce a very fine soup? You can do it, and do it without a recipe; the secret is to be fearless and plunge right in. That's the way this sausage and black bean soup started out, but it ended up being so good that I'm glad I took notes as I was making it, so you can replicate it in your own kitchen. The soup began... Read more →

Until I learned to cook, I was always a little bit afraid of chowder. I can't imagine why. Chowder began as a throw-together dish made by fishermen on the dock, using the odds and ends of what they had caught. So, really, how complicated could it be? Not difficult at all, as it turns out. Sauté aromatic vegetables in fat (butter or bacon fat), add flour to make a roux, pour in some stock, and when it thickens, add the fish. You can use any fish, or a combination of fish, or fish plus shellfish. I buy packages of frozen... Read more →

This sausage, pepper and mushroom frittata -- quick and easy to make -- takes inspiration from one of New England's favorite Italian-American sandwiches. It's a great combination that makes a filling main course. Read more →

Shrimp and bacon really kick up this broccoli slaw salad, and your own homemade ranch dressing pulls it all together. Easy to make, and hearty enough for a healthy weeknight main course. Read more →

For breakfast, brunch, or a quick and easy weeknight supper, try a frittata. It's an Italian omelet that accommodates any leftover vegetables and herbs you have. This combination of broccoli with basil and parsley is one of our favorites. Read more →