You’ve heard of the blue-plate special, right? In the early half of the 20th century, restaurants and diners across the country often advertised a daily blue-plate special – a bargain-priced meal or daily selection that promised a full belly for a song. My own leaner times have compelled me to create what I’ve come to refer to as “the pantry special.” It’s all about making do with what you have on hand. Creating a pantry special goes something like this: open pantry, scan shelves, grab a few ingredients, and whip them into something edible. This resourceful kind of cooking was second nature for our penny-pinching, Depression-era grandparents or parents, but if you know the secret, delicious pantry specials are within anyone’s reach.
Follow via RSS
- What to drink while listening to @TheMekons? "1 bottle Sipsmith Gin. Serve on rocks. Stir vigorously." via drinkify.org 5 years ago
- Prep like a pro with this great advice from @goodappetite. A Seven-Day Plan for Thanksgiving: nyti.ms/v63mF7 5 years ago
- @food52 linguine with clam sauce, saag paneer, and arugula salad dressed with lemon and olive oil. 5 years ago
- @bittman made your crisp-cooked sunchokes for lunch yesterday. ate a whole pound. discovered too late that I'm very inulin-sensitive. ouch. 5 years ago
- @Francis_Lam the "you’re going to look amazing in white hair, and I’m so glad I’ll be around to see it." vow was a bit gag-inducing. 5 years ago