Recipes You Can Make Using Pantry Staples


From puttanesca to fried rice.

By Bridget Hallinan Updated March 16, 2020

Whether you’re in a time crunch or under the weather, simple recipes really come in handy. That’s where your pantry comes in—using staples like chickpeas, beans, pasta, rice, and anchovies, as well as frozen vegetables and meats, you can build a dish with ingredients you already have and grab any fresh items as needed. Some of our favorites include pasta puttanesca and an easy polenta, which pairs beautifully with poached eggs and chili crisp. Read on for more ideas of how you can make the most of what’s in your pantry, with available tweaks noted.

Orzo and Chickpeas with Turmeric-Ginger Broth

Photographer Victor Protasio, Food Stylist Emily Nabors Hall, Prop Stylist Heather Chadduck

Considering it only takes 20 minutes to make, this recipe packs in a lot of flavors. The only fresh ingredients you need to worry about are limes, plus cilantro for garnish if you have it.

Get the recipe: Orzo and Chickpeas with Turmeric-Ginger Broth

Easy Polenta

Six ingredients, only 20 minutes of active time—this recipe is about as low-fuss as it gets. While other polenta recipes typically call for nearly an hour of stirring at the stove, this one comes together off the heat, lid-on, as it rests for 45 minutes. In the end, all that’s left to do is whisk in the butter and cheese. You can serve it with everything from slow-roasted pork and vegetables to a simple poached egg with chili crisp and scallions (shown above).

Get the Recipe: Easy Polenta

Pulling-from-the-Pantry Puttanesca

Photographer Victor Protasio, Food Stylist Alison Attenborough, Prop Stylist Thom Driver

This pasta is largely pulled together from pantry staples—think olive oil, anchovy fillets, canned plum tomatoes, olives, capers, spaghetti, and more. Within 30 minutes, you’ll have a tasty meal.

Get the Recipe: Pulling-from-the-Pantry Puttanesca


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