New from the archives: three fresh posts (Recipes: slow cooked beef and green chile stew, basic chocolate chip cookies, asparagus frittata for two)

In the first two years of The Perfect Pantry, I posted more than 200 recipes about the ingredients we all keep on hand, and how to use them. I didn't photograph the food I cooked, so each month, I root around in the archives, and update a few of those old posts with new photos and links.

My friend Kalyn started a new blog called Slow Cooker from Scratch a couple of months ago. It's a great site that features real-food slow cooker recipes from many food blogs, and in searching for recipes, she noticed that I'd never updated this recipe for slow cooked beef and green chile stew (top photo). What a great excuse to make it again! Like all stews, it's wonderful on the first day, and even better after an overnight rest in the refrigerator. Serve the shredded meat in a tortilla, or leave it in chunks and serve with rice and beans.

Frittatas remain my favorite weekday go-to meal, usually served at dinner time with a simple salad on the side. Think of this asparagus frittata for two as a formula rather than a specific recipe. If it's not asparagus season, substitute broccoli or zucchini, or leftover cooked vegetables. You can't go wrong with eggs and cheese.

If you're a fan of Toll House chocolate chips, you've probably made these famous chocolate chip cookies. My husband Ted, who does much of the baking in our house, puts something special into them (it's not an ingredient, per se), but you'll need to read the post to find out just what makes Ted's cookies so good.

Enjoy!

My friend Kalyn started a new blog called Slow Cooker from Scratch a couple of months ago. It's a great site that features real-food slow cooker recipes from many food blogs, and in searching for recipes, she noticed that I'd never updated this recipe for slow cooked beef and green chile stew (top photo). What a great excuse to make it again! Like all stews, it's wonderful on the first day, and even better after an overnight rest in the refrigerator. Serve the shredded meat in a tortilla, or leave it in chunks and serve with rice and beans.

Frittatas remain my favorite weekday go-to meal, usually served at dinner time with a simple salad on the side. Think of this asparagus frittata for two as a formula rather than a specific recipe. If it's not asparagus season, substitute broccoli or zucchini, or leftover cooked vegetables. You can't go wrong with eggs and cheese.

If you're a fan of Toll House chocolate chips, you've probably made these famous chocolate chip cookies. My husband Ted, who does much of the baking in our house, puts something special into them (it's not an ingredient, per se), but you'll need to read the post to find out just what makes Ted's cookies so good.

Enjoy!

Comments

I think it's a great idea to bring the recipes out of the archives! Sometime we don't get much time to dig around there, and we would of normally missed it! These are great!!!

Lyndsey, when you've posted as many recipes as I have here, you forget about some of the earlier ones. I have a lot of fun revisiting some of those old posts, and I'm glad you enjoy it, too.

I love that you're going back to photograph your previous recipes. An adventure for us as well as your household. Plus, the photographs are the best part :-)

CJ, my photos aren't very good, so I hope the recipes are the best part! And the older posts have all the good info about pantry ingredients.

That stew looks awesome. How did I miss that Kalyn started a slow cooker blog. Glad I know now.