Spring Cleaning and Stocking

This is an excellent article by Mark Bittman for the New York Times about what to keep on hand in the kitchen, especially if you cook regularly. A few of the recommendations are kind of a hassle (making your own stock regularly or keeping vanilla beans handy if you aren’t a baker) but he also highlights how easy it is to make your own salad dressing and how to stock your pantry with the random items which will make your food adventures extra tasty (fish sauce, pine nuts – both of which i’ve used repeatedly in recipes on this blog).

http://bitten.blogs.nytimes.com/2009/01/07/what-to-ditch-in-the-kitchen/

I found it helpful to have an idea of what a REAL food writer keeps on hand, especially because Mark’s recipes tend to be fast and easy (he IS called the Minimalist) and because it becomes a lot harder to make the excuse not to cook when you already have the ingredients on hand.

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