I’ve compiled a list of my favorite pantry staple recipes, from friends, chefs and websites I frequently visit. I’ve made these dishes over and over and they turn out great every time. I hope these inspire you to get in the kitchen, my happy place. Take care.
SWEET
Bouchon Bakery Shortbread
A classic cookie with the most lovely buttery flavor and sandy texture. I like the bar shape but I’ve also used different shaped cutters.
Salted Butter and Chocolate Chunk Shortbread
I love the texture of these cookies. You get the chunks of chocolate, crunch from the sugary edges and bite of salt.
Funfetti Krispy Treats
Fun for the kids AND adults. I used a mixture of rainbow and plain cereal so they’d have a sprinkled look.
Coconut Chia Pudding
A healthyish sort of snack. I also like it for breakfast. One batch usually lasts me 3-4 breakfasts or snacks. For toppings, I add mixed berries, hemp seeds and coconut chips to emphasize the coconut flavor in the pudding.
Meyer Lemon Bars
My recipe 🙂 I always have lemons in my fridge and I love to make these when I need to use them up. They’re the perfect balance of sweet and tart.
Griddled Soda Bread
This recipe is so quick and easy. It has just 3 ingredients. No kneading. No proofing. You cook the dough on a griddle and bread is ready in about 15 minutes!
New Orleans-Style Beignets
I know. I don’t like to deep-fry either but it’s worth it for these PILLOWS. So light and airy. Don’t skimp on the confectioners’ sugar.
I don’t have a savory pantry checklist, but I thought I’d include some my go-to ideas.
SAVORY
How to Make Tender, Crispy Potstickers
I learned how to crisp potstickers from cookbook author Andrea Nguyen. She showed me how to make them from scratch but I more often use her technique for frozen store-bought potstickers. I’m lazy and it works just as well! The link above is a piece Andrea wrote with some troubleshooting tips. Then when you click through to the scratch recipe, it tells you step by step how to pan-fry the potstickers.
Gruyere, Chive & Thyme Dutch Baby
I like savory dishes for brunch. This cheesy pancake popover hybrid is great for a crowd.
Kale-Sauce Pasta
This recipe comes from Chef Joshua McFadden’s book Six Seasons, celebrating all things veggie. This green sauce is so luscious and vibrant in color. No butter or cream added. The flavoring comes from the garlic-infused olive oil and cheese.
Che Fico Margherita Pizza and Signature Tomato Sauce
Chef David Nayfield was giving a pizza demo and the room got really quiet when he was about to reveal his SECRET for his restaurant’s delicious tomato sauce. “It’s tomatoes and salt.” Oh. LOL. But, it’s true. When you have good quality ingredients, let them shine. You don’t need to add tons of toppings. That’s why I like the simplicity of a margherita pizza. This is the only recipe on this list I haven’t done yet but would definitely refer to for my next pizza night.
Easy Tomato Soup with Grilled Cheese Croutons
On a cold, winter day, I always turn to this Ina Garten recipe! I love that instead of serving a soup with sandwich, she cuts up the grilled cheese into crouton-sized pieces. They’re so decadent and delicious.
Hummus Dip
Instead of tahini, the recipe calls for sesame oil. I also add a handful of spinach and/or kale for extra nutrients and the hummus becomes a nice light green hue. I eat this with toasted pita.
Extra-Flaky Scallion Pancakes
My sister makes these for me. 🙂 It’s definitely a weekend project because it takes a bit of time to roll them all but once you get them to the flattened stage, you can freeze them un-cooked, in between sheets of wax paper.
If you make any of these, I’d love to see! Please share with me on Instagram by tagging @pastrywithjenn.