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!

I'm grateful to slow cooker manufacturers everywhere for not actually building the airtight appliances they intended to build. Nothing makes me happier than the house filling with the aroma, escaping from under the lid, of whatever is gently cooking in the pot for many hours. A recipe like this Tex-Mex chicken and rice, with corn and black beans tucked here and there, can cook on the stovetop, but in the slow cooker, the flavors have a chance to intermingle on their own (without tending by you), and the musky scent of cumin warms up the kitchen as it cooks. You'll... Read more →


When you set out to create a new recipe, where do you start? Seasonality of the ingredients? Color? Shape? Texture? Sweet versus tart? All of the above? In the case of this easy pan-made farro with butternut squash and pears and dried cranberries and feta, I began with pears so ripe and ready for action that they practically jumped into the frying pan. I diced and sautéed those pears along with a bit of leftover peeled butternut squash, added some of my new favorite ten-minute farro, and the dish began to come together. Tart feta cheese balanced the sweet fruit,... Read more →


Every January for the past nine years, I've asked readers of The Perfect Pantry to think about how we all might do more to end hunger, and specifically childhood hunger, in the months ahead. This year, things are different. No, we have not solved the problem of hunger for the more than 16 million children in this country who don't get the food they need to grow and thrive. In fact, in this presidential election year, we're not talking very much about children, or nutrition, or education, or seniors or poverty or food deserts or school lunch programs or GMOs... Read more →


Instead of a huge dinner, with one large hunk of meat at the center, I prefer to set out a selection of small dishes so my holiday guests can pick and choose and nibble their way through an evening. For New Year's Eve, the "spread" can be extra-elaborate: cheese, bread, pickled things, some slices of smoked fish (and if you're a pork eating person, you'll want some prosciutto or other ham), fruit, roasted peppers, small bowls of pasta, spiced nuts. Any combination of dishes will work, but for me, regardless of whatever else is on the table, turkey meatballs are... Read more →


When readers of my old soup blog asked me for bouktouf, I winced just a little bit. The recipe for this Algerian vegan soup calls for two bunches of cilantro, and I am one of those people to whom cilantro tastes like soap. It turns out that the bright orange color isn't the only surprising thing about this soup; the addition of a large amount of lemon juice tames the flavor of the cilantro, in a good way, and gives the soup a lovely freshness. Here's the original recipe from The Soup Peddler's Slow & Difficult Soups, word for word... Read more →


Let's end the year with something a little bit sweet. Okay, more than a little bit, but not quite as sweet as honey. I love agave, and use it in my own balsamic vinaigrette dressing, in tomato sauce, drizzled on yogurt or ice cream, and a hundred other ways. Agave is a plant-based product, which makes it more acceptable than honey to some strict vegans. How about you? Is agave nectar in your pantry? Agave nectar: like or dislike? Last week: disposable pastry bags. Who liked, and who disliked? Take a peek. Read more →


The idea for this rustic fish and fennel pot pie came to me in a dream, and unless you are Sigmund Freud (you're not, are you?), I'm not going to bore you with the details. Somewhere in the dream, I was planning a menu for La Vigilia, the traditional Italian Christmas Eve feast of seven fishes, which in real life I don't celebrate, so I'm sure it wasn't real. One of the dishes on my imaginary menu was a fish pot pie, and if I were making this for La Vigilia, I'd stuff it with several kinds of fish, and... Read more →