The Art of the Pantry: Save Time and Money with 150 Delicious Meals Using Everyday Ingredients by Claire Thomson

  • Spaghetti with pecorino and black pepper (page 22)

    from The Art of the Pantry: Save Time and Money with 150 Delicious Meals Using Everyday Ingredients The Art of the Pantry by Claire Thomson

    • Categories: Pasta, doughs & sauces; Quick / easy; Main course; Vegetarian
    • Ingredients: spaghetti pasta; black peppercorns; pecorino cheese
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Notes about this book

Notes about Recipes in this book

  • Spaghetti with breadcrumbs, chili, fennel seeds and sardines

    • sosayi on January 14, 2019

      Absolutely going to be making this dish again. Great, quick, pantry pasta and my family loved it. Capers, currants, pine nuts, lemon, chile flakes, sardines... the combo was just full of flavor.

  • Lentils and tiny pasta

    • sosayi on March 02, 2018

      Very delicious and cozy/comforting dinner. Subbed black lentils for green/brown (what I had on hand), and added a few things: parm rinds and tomato paste during lentil cooking, and a splash of red wine vinegar for finishing when drizzling with the olive oil at the end. I used rosemary as my herb of choice. I really enjoyed the equal amounts of lentils to pasta. I feel that I've always wanted MORE lentils to pasta in other variations, so this was good. Very basic recipe that is open to endless variations.

  • Malted banana and rye bread

    • sosayi on February 06, 2019

      We really enjoyed this loaf. It's not too sweet, which I loved, and the nutty taste of the rye flour and the malt really worked well with the banana. I will note, I was about 1/2 a banana short and it worked fine. I also split the single loaf into two smaller loaves (one that was cooked with chocolate chips for the little dude) and they cooked in about the same amount of time as the whole, large loaf was supposed to, so the larger one might take a bit longer to finish. Just a heads up.

  • Grilled green beans with feta, dill and pine nuts

    • sosayi on May 18, 2018

      A super simple, but great, green bean recipe. Just grilled green beans tossed with feta, dill, toasted pine nuts, lemon juice (I used the juice of grilled lemons) and olive oil. A favorite flavor combo and will be repeated for sure.

  • Walnut and date and sunflower seed bars

    • sosayi on September 15, 2025

      These bars just never set up right for me. They crumbled into pieces after being cut (even after I tried refrigerating them first) and were just an odd texture (oats were too dry, but the bars themselves were wet). I could tell they were softer and tried baking longer to no avail, too. Not sure they're worth tyring again. Although they worked, sort of, as a topping for yogurt.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    Save time and money but more importantly make tasty meals by maintaining and using a well-stocked pantry.

    Full review
  • ISBN 10 1787130479
  • ISBN 13 9781787130470
  • Published Oct 17 2017
  • Format Hardcover
  • Page Count 319
  • Language English
  • Countries United States
  • Publisher Quadrille Publishing

Publishers Text

The Art of the Pantry presents 150 dishes that offer everyday meal solutions, all with kitchen basics at their heart. An organized, methodical and economical pantry can be life-changing. Knowing that you can always have a simple, healthy, delicious meal at your fingertips will revolutionize the way you cook and shop.

Food writer Claire Thomson takes you through the essentials, from flours and grains, to pulses, pastas and spices, as well as dried fruits, nuts, and seeds for instant dessert or breakfast solutions. By combining kitchen staples with a little fresh produce, you can enhance your dinner or just make a pantry supper from scratch.

With dishes including buckwheat crêpes, sour cherry and pistachio pilaf, firecracker noodles, Egyptian ful medames, date and semolina bars, and honey and nutmeg tea bread, The Art of the Pantry is a vital cookbook in every kitchen.

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