Filling Your Plate: Part II - The Pantry

Organizing Your Pantry:

Step 1: The Pantry
Your Personal Mise en Place
(meese on ploss, "a place for everything")

Here’s another term for your vocabulary list: mise en place. (It rhymes with "peas on floss") Sounds fancy, doesn’t it? It’s a French phrase that describes having a place for everything before you begin cooking. For restaurant chefs, mise en place means having sauces simmering, cheeses shredded, herbs chopped, and the salt cellar exactly within arm’s reach. For the home cook, it means being organized and knowing what ingredients you have on hand so you can make many recipes with ease in a moment's notice.

Step 2: Fill Your Freezer

Step 3: Refrigerator Basics

Step 4: Put It All Together
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Pantry Meals
Simple Meals From Your Pantry

During the winter, I try to keep my pantry well stocked with staple ingredients so even if I can't get to the store, I can still pull together a hot and hearty meal. And I fall back on old favorites, including one I used to make a lot when I was just married and money was tight: Mac and cheese revved up with some sauteed onion and garlic, and a bit of Dijon mustard. Try it - it's really good!
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