Yes, you're in the right place -- it's The Perfect Pantry, with a fresh, new look. We're marching into the future, with a design called "responsive" that works better for all readers, on desktop computers, tablets, and smartphones. If you have more than one device, you'll see the slight changes from one to the other. The navigation tabs, a.k.a. the list of contents, are now at the top of the page on desktops and tablets, and under the three bars at the top left if you're reading this on your phone. All of your favorite recipes are still here; they're just easier to read. Please be patient as we tweak a little bit to make sure everything works the way it should, and let us know if anything is really wonky. Now, look around, and have fun!

[Welcome to Like or Dislike, where you get to share how you really feel about ingredients from the pantry, ingredients I'm thinking about adding to my pantry, other seasonal foods, and favorite cooking gear. The things you like are sure to find their way to the recipes here on The Perfect Pantry, so do tell.] I'm having a hard time imagining anyone not liking olive oil. It's not the only oil I use, but it's always, always, always in my kitchen. I keep both extra-virgin olive oil, the really good kind, with a more delicate flavor, for finishing salads and... Read more →


Back in November 2006, I first shared this recipe for white fish seasoned with harissa, the fiery pepper paste of North African origin. In need of new photographs, the recipe also benefited from a bit of freshening up. I'd forgotten how easy it is to prepare, and how easily it fits into a low-calorie start to the year. Use any type of fish you like; white fish is typical, but salmon would be fine, too. Don't be afraid of the harissa; I promise that it mellows a bit in the cooking of this fish. Not like Donovan mellow, but mellow... Read more →


What's your go-to recipe, the one you make when you absolutely cannot think of what to cook for dinner, or you can think of something but don't have the ingredients, or you do have the ingredients but don't have the energy? For me, that recipe is most often a Thai curry. Quick and easy Thai curries require only a few key ingredients -- coconut milk and Thai curry paste -- plus some seasonings like lime, sugar, and fish sauce. From there, add a protein and vegetables. That's all you need to do. Because there are so few ingredients, make sure... Read more →


[Welcome to Like or Dislike, where you get to share how you really feel about ingredients from the pantry, ingredients I'm thinking about adding to my pantry, other seasonal foods, and favorite cooking gear. The things you like are sure to find their way to the recipes here on The Perfect Pantry, so do tell.] Now that I live in the city, with a little market right across the street, when I crave something chocolate I tend to run out and get a Hershey bar. I forget all about the cocoa powder that is always in my pantry. The cocoa... Read more →


Born of a post-holiday cold combined with a desperate craving for anything I could make that didn't require a trip to the market, this cheese tortellini and kale soup sprang to life in minutes, cured the sniffles, and used ingredients I always have in the pantry and refrigerator. And I pulled it together while in my pajamas, with a box of tissues under my arm. For kale, you can substitute spinach or chard. For homemade post-Thanksgiving turkey broth, you can swap storebought low-sodium chicken broth, or a rich vegetable stock. Instead of cheese tortellini, try broken pieces of lasagna noodles... Read more →


On any Chinese restaurant take-out menu, this famous chicken dish (which might be called General Tso's, or General Tsao's, or General Gao's, which is our local spelling) would rate a few hot red peppers next to the name. It's spicy, or should be, and it's one of the two dishes by which I judge all Chinese American restaurants everywhere. (The other, lo mein, I make at home all the time, and my version is pretty good, so I'm a tough critic on that one, too.) In our house there's never enough General Gao's chicken to go around. This recipe makes... Read more →


[Welcome to Like or Dislike, where you get to share how you really feel about ingredients from the pantry, ingredients I'm thinking about adding to my pantry, other seasonal foods, and favorite cooking gear. The things you like are sure to find their way to the recipes here on The Perfect Pantry, so do tell.] Recently, my 25-year-old food processor bit the dust. Faced with the decision whether to replace it -- at this stage in my life, I'm downsizing everything -- I came to the realization that I simply do not want to be without a food processor ever... Read more →