A pantry map for 20-minute dinners
Twenty shelf-stable ingredients, sorted into bases, flavor and finish, and the six dinners they make between them. Plus how to restock without overbuying.
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Pantry
Lentils, grains, tins and jars: dinners you can cook when the shopping didn't happen.
Sourdough discard crackers you'll make on purpose
A thin, crackly seeded cracker that uses a full cup of starter discard. Why a low oven matters, how thin to roll, and how to keep them crisp for weeks.
A 35-minute red lentil dal that tastes like it took all afternoon
Split red lentils, a pot of water and a two-minute tempering of spices in hot ghee. Why the tadka goes in last and why it matters so much.