Food Network Magazine - (06)June 2020

We asked Food Network stars:

When you’re quarantined at home, what’s the

one pantry staple you can’t live without?

.

Whether it’s apple

cider, balsamic or

red wine vinegar, it

adds big flavor to

proteins and helps

aid digestion. Add a

tablespoon or two

to roast chicken as

it’s finishing, or blend

it with oil and fresh

or dried herbs for

vinaigrettes. Many

people prefer a two-

to-one ratio of oil to

vinegar, but if you’re

like me and you want

that bite up front,

mix it one-to-one.”

—Robert Irvine

.

They’re great on salads, in

sandwiches and with any protein

to add quick crunch and flavor.”

—Jeff Mauro

whole, diced and

crushed. I can make

tomato soup, pasta

Bolognese, stewed

tomatoes and lentils,

pizzas, baked pastas,

and lots of sauces.

Tomatoes are the

I use them in

salad dressings,

granola bars, frostings

and of course, ants on

a log—heavy on the

golden raisin ants.”

—Molly Yeh

are a miracle: cheap,

packed with protein

and nutrients, and

super versatile. I like

pintos from Goya, and I

usually cook them with

onions and a smoked

ham hock. They can

be the main dish, a

side, a soup, a salad

topping, even mashed

and mixed with salsa

to make a dip.”

—Ted Allen

6 6

. They’re a
two-for-one ingredient:
You can chop them up and
mix them into sauces and
vinaigrettes for texture—or
you can eat them on their
own. Batter-dipped and fried
pickles? Pickle spears on a
crudité platter? Yes! And the
brine can be used to pickle
anything. When I eat all the
pickles in a jar, I pop carrot
slices or raw cucumbers
in the brine, wait a few
days and eat them. It’s like
recycling the liquid!”
—Alex Guarnaschelli

are a staple

for me because I use them for breakfast, lunch

and dinner. I love mashing them for refried

beans, draining and rinsing them for a salad or

adding them to soups, rice dishes and more.”

—Sunny Anderson

Carolina Gold to be exact. It’s

a Gullah essential and makes

any meal complete. Here in the

in my pantry. My grandma would use it to make

salmon patties, and I still use her recipe. It’s

also great for salmon salad, which is like tuna

salad, or to put on top of mixed greens.”

—Katie Lee

PICKLES, FRENCH FRIED ONIONS, DRIED BEANS, CANNED TOMATOES, RICE AND BLACK BEANS: GETTY IMAGES. VINEGAR: ALAMY. NUT BUTTER: RYAN DAUSCH. CANNED SALMON: SHUTTERSTOCK.

10 FOOD NETWORK MAGAZINE ●JUNE 2020

Takin

"Dried beans

"Pickles

"Canned

San Marzano

tomatoes,

most versatile staple

in the pantry!"

• Ina Garten

Stock

"Crispy French

fried onions

• POMIDORI PELATI • WHOlE PE!UI

"It would

have to be rice,

Low Country we even eat it for

breakfast w ith scrambled eggs:·

-Kardea Brown

"Canned black beans "I always have canned salmon