With Amy Pennington’s Urban Pantry cookbook still within quick reach on our bookshelf, we are reminded of the importance of keeping an organized kitchen and having certain pantry items on hand, especially for weekday cooking. We decided to republish this post with some advice, as it is again time for a little spring cleaning and lightness in the kitchen.
There is no reason to crowd your shelves with stuff you do not use – this goes for gadgets and ingredients;
Be realistic about how much you cook and if you are actually going to use all these new pantry items that you’re just dying to buy;
Experiment with new ingredients one at a time; and
Cooking is a matter of personal taste.
A favorite pantry staple in our kitchens is tahini. Again and again, we make this sauce and store it in a glass jar in the refrigerator to drizzle over meat and vegetables. It is especially good this time of year drizzled over blanched or sauteed greens (chard, spinach, kale, etc.). Even your kids may go for it.
Recipe: Spring Greens with Tahini Sauce