I discovered this jar in the back of my pantry, and on an evening when my dinner options were sparse. Cracking open the jar, these giant (they really are huge!) beans didn't seem like much. But when heated up with couscous and a dusting of freshly grated Parmesan cheese, I was surprised at the meal that resulted! More

We always seem to have at least one can of coconut milk stashed away in the pantry. When we get tired of our normal run of standby meals, it's just the thing to get things interesting again. Here are five of our favorite recipes, all using one can of coconut milk. More

It's really surprising how few recipes are out there for homemade bouillon. Stock, yes. Court bouillon, sure. But a concentrated bouillon paste that we can use to whip up a quick vegetable broth or add flavor to a pilaf? Not so much. In fact, we only found one recipe that fits what we're looking for. More

I tend to cringe when I see jars marked soup starter at the store. What about all the love one adds to a soup chopping vegetables and slowly simmering it on the stove? But then I remembered growing up on chicken soup made from chicken soup base and bouillon and had a change of heart. Are jarred starters the new wave of soup bases or are they to be avoided? More

We all know that homemade broth or stock is a thing of beauty and delight. There's an immense amount of flavor in even the weakest homemade broth, and in an ideal world we would continually replenish our quarts of chicken, beef, turkey, and vegetable broth in the freezer for impromptu soup-making. In reality, though, we never have enough homemade stock for every weeknight cooking project — especially during Soup Week! So, the question is, which storebought broth is best? Do you have a favorite? Any recommendations? More

Inferior though it may be to homemade stock, the truth is that we depend on store-bought broth to help us with a lot of our quick weeknight dinners. Here are a few easy ways to amp up the flavor in those cans to give us some truly tasty meals. More

There's a stand at the New Amsterdam Market in New York City I visit every Sunday that sells flavored salts, olive oils, and vinegars. I always taste the exotic flavored salts and recently brought some home to try. They're great! Have you used flavored salts? More

I am a die hard make-it-from-scratch cook for dinner parties. I'll take the extra step to make even the most basic foods myself -- hand-rolled tortillas, homemade caramel, pie crusts, and everything in between. Although these details make a difference to me, I've learned that cutting a few corners never breaks a party. Tip number one: Trader Joe's red pepper spread. More

On nights when time is short or you forgot to stop off at the store, take out is always an option. But before you pick up the phone, head to the pantry, especially if you have Mae Ploy curry paste on hand. More

These thick, deeply savory sauces aren’t what typically comes to mind when we think of Mexican cuisine. They’re made with unexpected ingredients like chocolate and prunes, and every one we’ve had has been slightly different. They are so very good that we couldn’t end the week without mentioning them. Do you have a favorite? More