The Meat

Wednesday, March 20, 2019

Good morning, foodie friends.

Cans of navy beans, cartons of low-sodium stock and alphabet pasta … these are a few of my favorite things. Favorite pantry things, at least.

This week, we’re taking a peek inside pantries of professional and home cooks alike to see what staples keep a well-stocked kitchen cooking. Our call for ideas sparked some serious debates: canned tomatoes or fresh; real garlic versus chopped garlic in a jar (who has time to peel and chop garlic on a Tuesday night while a PJ Masks car rams into your shin? Asking for a friend … of course.)

In my kitchen, besides the above-mentioned favorites, I always have a jar of salsa on hand for my  can-of chili in the crockpot — the secret ingredient adds a ton of flavor for no effort. And cans of diced green chiles for white chicken chili, which is the tastiest way to use up leftover chicken.And as a toddler mom, of course, egg noodles and a back-up container of Parmesan cheese (or “sprinkle cheese”). I find my 3-year-old will eat almost anything if it’s doused in sprinkle cheese or served over egg noodles.

What are your kitchen must-haves? If you keep frozen peas in your freezer at all times like I do, you’ll want to try Robin Anish’s lemony braised chicken with spring vegetables to celebrate the official beginning of the season.

Happy Spring!
Lindsey Hollenbaugh
Managing editor of Features

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