Need more recipe ideas?

September 10, 2014

Tex-Mex taco sauce {gluten-free}

Tex-Mex taco sauce fills a tortilla.

When I went off to college and had to cook for myself, I made lots and lots of spaghetti with red sauce. One of the few things I knew how to cook, it would feed a crowd, and leftovers went right into the freezer. Maybe there was something meditative about stirring the sauce pot, or maybe I was avoiding doing my homework, or maybe both. All these (many) years later, I prepare spaghetti sauce basically the same way, and this Tex-Mex taco sauce is a peppy riff on that sauce I used to make in my college dorm. You can spice this up or down, by playing with the canned green chiles and chili pepper proportions, but don't leave out all of the hot pepper ingredients. After all, it wouldn't be Tex-Mex without a little something to make you kick up your heels. Cook the full amount of the recipe, and freeze it in smaller portions for tacos, quesadillas, burritos or Sloppy Joes.

Continue reading "Tex-Mex taco sauce {gluten-free}" »

July 9, 2014

Shakshuka: eggs in fiery tomato sauce {vegetarian, gluten-free}

Shakshuka, a Tunisian-Israeli dish of eggs poached in a fiery tomato sauce.

My recipe for this popular Tunisian-Israeli vegetarian dish of eggs poached in a spicy tomato and bell pepper sauce is the second-best shakshuka I've ever tasted. The best, the very best, my husband Ted, cousin Martin and I practically inhaled at breakfast at The Gingerbread in Nuevo Arenal, Costa Rica, where Eyal Ben-Menachem, the Israeli chef-owner, works his magic. (I'm sharing the secret to Eyal's recipe in my new e-cookbook, 25 Tomatoes, which comes out next week.) Even though I'm admitting my shakshuka is second-best, it's really pretty great, and I use ingredients you already have in your pantry. The one requirement is heat, in some form: chile peppers (fresh or canned), chile powder, hot smoked paprika. It's up to you, and your heat tolerance. If you're serving shakshuka for breakfast, as is traditional, you might want the sauce mildly spicy; on those breakfast-for-dinner days, kick the heat up by adding more red pepper flakes, a pinch of cayenne, or even a few shakes of hot sauce. The recipe yields enough sauce for six people; make the whole batch, and keep any leftover in your freezer for a super quick worknight supper or weekend brunch. Serve with slices of toasted crusty bread, for mopping up the sauce.

Continue reading "Shakshuka: eggs in fiery tomato sauce {vegetarian, gluten-free}" »

May 18, 2014

Slow cooker chunky marinara sauce, with tomatoes, bell pepper and onions {vegetarian, gluten-free}

Slow cooker chunky marinara sauce recipe, with any kind of pasta. #pasta #vegetarian

Two weeks ago my husband Ted spent a few days battling a nasty Spring cold. I plied him with soup, soup and more soup, but there came a moment when neither of us could stand the sight of another bowl of it. With comfort food on my mind, I ransacked the pantry and found all of the ingredients for this recipe, a very traditional meatless marinara sauce. I tossed everything into the slow cooker for six hours; then I added the magic ingredient, the rind from a small wedge of Parmigiano-Reggiano cheese, and continued to cook the sauce for an additional two hours. (For a vegan sauce, simply omit the cheese rind.) You can make this marinara recipe exactly the same way in a Dutch oven on the stovetop, except that you'll have to stir occasionally to keep the sauce from sticking. Pour the sauce over a bowl of spaghetti or gluten-free pasta, top with more parmesan cheese, and let the comforting begin.

Continue reading "Slow cooker chunky marinara sauce, with tomatoes, bell pepper and onions {vegetarian, gluten-free}" »

December 5, 2013

Green goddess bacon, lettuce and tomato sandwich recipe

Green goddess bacon, lettuce and tomato sandwich.

With a gazillion seasonal recipes flooding the Internet -- Thanksgiving and Chanukah collided last week, Christmas and New Year's recipes are piling up, and elaborately-decorated sugar cookies just might take over the planet -- I'm here to offer you, quite simply, the very best bacon, lettuce and tomato sandwich I've ever tasted. I can't take credit for it; that honor belongs to Picco, a little pizza restaurant across the street from my house in Boston. Their BLT is off the menu until tomato season next summer, but I couldn't wait that long to have it again, and I don't want you to wait, either. Spring for a single out-of-season heirloom tomato at the market, if you must; this BLT is worth it. Salty, garlicky, herby green goddess dressing seduces the crisp bacon, juicy tomato and crunchy lettuce in a way that plain old mayonnaise cannot. Two pieces of toasted or grilled bread (Picco chars theirs in wood-fired ovens) hold it all together. Stairway to BLT heaven, I promise.

Continue reading "Green goddess bacon, lettuce and tomato sandwich recipe" »

About The Perfect Pantry®

  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

Never miss a recipe

Find an ingredient, find a recipe

Shop here

  • Start your Amazon shopping here, and your purchases help support this site. Thank you.


  • Syndicated on BlogHer.com
My Photo

Find me here too

Blog powered by TypePad