We believe that behind every good cook, there’s a great pantry, so we created a collection of the very best products with the Food52 Pantry line. Think: four varieties of top-notch chocolate; canned Italian tomatoes grown on a co-op farm; hand-packed anchovies and thick tuna fillets; sweet vinegar; organic extra-virgin olive oil; and quite possibly the best dried pasta you’ll ever taste.
Once your pantry is stocked with these everyday essentials, it’s time to cook! The following recipes showcase our knockout products at their very best. We're talking Anchovy Lovers' Crostini, Buttery Balsamic Chicken, 3-Ingredient Peanut Butter Cookies, and so much more.
What makes our anchovies so delicious? They’re hand-packed in extra-virgin olive oil, so we’re putting them to good use with this dinner party-worthy recipe. The anchovy oil mingles with miso, butter, and garlic to create a savory, salty spread. The fillets get a rough chop and are tossed with fresh parsley, shallots, chile peppers, and lemon for the salad-like topping.
If there’s one recipe to cook after you stock up on our pantry products, it’s this one. It uses sweet white wine vinegar (yes, we’re biased, but it’s the best we’ve ever tasted), thick balsamic vinegar (the perfect opportunity to use Our Very Best), extra-virgin olive oil, anchovy fillets, and crushed tomatoes (our Mediterranean-grown Whole Peeled Tomatoes are just what you need).
Take advantage of Our Everyday Balsamic Vinegar for this Big Little Recipe by recipe developer and Food52 superstar Emma Laperruque. The vinegar is used three ways here–as a marinade, to deglaze the tasty bits in the pan (alongside butter), and as a final drizzle at the end for brightness.
A lot of people are skeptical of balsamic vinegar in sweet applications such as these handmade caramels. The vinegar brings a welcome tang that cuts through the sweetness, creating a more balanced bite.
Homemade balsamic vinaigrette is nothing like the bottled stuff at the grocery store. Use Our Everyday Balsamic Vinegar to make it, and it may just be the best version you’ve ever tasted. Mix it with our Our Everyday Organic Extra Virgin Olive Oil, because you have to use the good stuff to make this recipe sing. From there, it’s just a few other pantry staples like Dijon mustard, shallots, honey, and salt.
Sure, jarred tomato sauce is convenient, but this speedy homemade version begs the question of whether you even need to stock up on the premade stuff. Five minutes and five ingredients—extra-virgin olive oil, red pepper flakes, garlic cloves, crushed red tomatoes, and lemon zest—and you’re off to the races.
Every so often, we’ll skip a wafer-thin New York-style slice in favor of a thick, crusty tomato pie inspired by Detroit’s finest. Don’t forget to coat the dough in a generous splash of good-quality olive oil so the crust gets its signature golden-brown hue and texture–before spreading it out to the corners of the pan.
gotta love a recipe that includes the instruction: “Add a good-size swoosh of ricotta onto the plate.” Grab two cans of Our Whole Peeled Tomatoes, Our Slow-Dried Bucatini Pasta, and a few other basics for this always-popular weeknight pasta dish.
The espresso martini certainly had its moment earlier this year (especially after Timothée Chalamet was spotted sipping one side-by-side with Larry David). Even if you’re not a fan of the boozy beverage, these mocha-martini hybrid cookies will win you over. It’s the perfect opportunity to try Our Semisweet Chocolate, too.
This brilliant pudding recipe casts aside vanilla extract in favor of bitters, which are generally reserved for cocktails. Use traditional Angostura bitters or switch it up with orange, elderflower, or cinnamon bitters for an extra depth of flavor.
Up until my 27 and 1/3 birthday, I thought I hated white chocolate. And I did—until I had the chance to taste Our Toasted White Chocolate. It’s completely different from the cloyingly sweet white chocolate you and I were both picturing, which is what makes it so remarkable–and absolutely perfect for this malted sheet cake. With hints of butterscotch and a light caramel hue, this chocolate is something special.
This weeknight winner calls for schmearing bone-in, skin-on chicken thighs generously with harissa and nestling them in a sheet pan alongside olives and apricots. Once cooked, it forms a glossy sauce for the whole dish.
Looking for a shortcut to make these eggplant sandwiches in a flash? Skip homemade harissa and use our one-of-a-kind harissa instead; it’s made with preserved lemons and extra-virgin olive oil, so it packs just as much flavor as the 12-ingredient recipe. (Promise!)
Skipping the harissa in this top-rated recipe from Ottolenghi is just not an option. As it’s such a minimalist dish, you want to use the very best stuff you can find. Like ours!
16. Tuna Salad
Our tuna salad recipe has always been the best in the biz, but it got a serious upgrade, thanks to our dolphin-free jarred tuna in olive oil.
This four-ingredient Big Little Recipe packs a lot of flavor into one bite, thanks to oil-packed tuna (like this one), marinated artichoke hearts, and cheddar cheese.
We all know of Marcella Hazan’s genius tomato sauce, but this recipe exemplifies her smart approach to cooking. She found that tossing canned tuna into hot pasta preserves the flavor of high-quality fillets better than cooking them. Bring in garlic, parsley, butter, and cream for a rich, buttery finish.
A Niçoise salad in the form of a crowd-friendly sandwich? Yes, please!
Food52 Everyday & Very Best Italian Olive Oil Collection
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Olive oil cake puts the pantry staple center stage, which means this recipe is ideal for using Our Very Best Organic Extra Virgin Olive Oil. “The not-too-sweet cake comes together shockingly easily, but also disappears with frightening speed,” writes recipe developer Hana Asbrink. On second thought, make it a double batch.
From the kitchen of Zola Gregory comes this all-new recipe for Food52—pink sumac, a staple in Middle Eastern cuisine, and lime brings a welcome brightness to a traditional olive oil cake.
Chickpeas are an essential ingredient in stews, dips, and sides, but rarely are they a stand-alone recipe. Here, we’re embracing canned chickpeas with open arms and ready bellies; the pantry staple roasts with good-quality olive oil (I know a guy…), capers, fresh thyme, chile flakes, olives, and lemon slices.
Like it or not, fall is here! If you’re like me, you’ve been readying a metaphorical pumpkin patch since mid-July. We’re kicking off the start of the season with this cozy one-pot dinner made for satisfying weeknight meals.
There’s so much to love about traditional shrimp scampi (namely the lemony, garlicky, herby sauce). Vegetarians, this one’s for you. Instead of the shellfish, we’re calling on big dried beans, such as corona, gigante, or large lima.
Our Slow-Dried Bucatini is really spectacular, but there are two noteworthy aspects about it: the first is that the pasta dough is made with a little bit of wheat germ, which adds a nutty quality to the pasta. Second, the pasta is cast through bronze dies, meaning that each noodle has tons of texture (it’s similar to sandpaper, but in a good way) so that a special sauce like this ragu sticks.
With a cookie recipe this simple, using the best ingredients you can find is essential. Fortunately for home bakers everywhere, the Food52 pantry collection includes two varieties of natural peanut butter: chunky and smooth.
Fold an entire cup of peanut butter into a mixture of whole peanuts, two kinds of oats, maple syrup, vanilla extract, and cinnamon for this breakfast-slash-snack-slash-anytime-treat.
Peanut butter buttercream has a tendency to be overly rich, overly sweet, and all-around heavy, but not this whipped topping. A baker’s dozen of chocolate cupcakes are waiting to be slathered with this airy cream. “It’s thicker and glossier than regular whipped cream, making it as dreamy for swooping on cupcakes and cakes as it is for mounding atop a pie or filling a doughnut or éclair,” writes recipe developer and Food52’s resident baking BFF Erin Jeanne McDowell.
Our step-by-step guide will teach you how to make basmati rice absolutely perfect time after time. Need to stock up on the grain? We’ve got you covered.
The key ingredient in this bright yellow side is actually coconut water, which helps to achieve fluffy (but definitely not mushy!) grains of rice. Any long-grain white rice, such as Our Organic White Jasmine Rice, will do.
Come winter, we’re all about using citrus every which way, so let’s start with this super fragrant rice side. The aromatic lemon flavor is accented with homemade candied ginger, which is totally and completely worth the time it takes to make it.
You can pour this beurre blanc sauce on pretty much anything but follow Julia’s way and start with blanched vegetables. Using sweet white vinegar (like our very own!) will help you become a French chef in your own right.
Three kinds of vinegar—sweet white, red, and balsamic—create a delicious, drizzly sauce for roasted chicken legs and thighs. Bonus: the recipe also calls for anchovies, which you know we have on hand.
Consider this your transition from summer to fall—inspired by the makings of a picnic-ready potato salad, this deconstructed, crispy potato side dish boasts the flavors of salt and vinegar potato chips.