My pantry

Spice mixtures and condiments

Za'atar

Cumin salt

Chile lime salt

Niloufer's masala

Nico's pork seasoning

Espelette hot sauce

Red wine vinegar

Apple peel cider vinegar

Tahini

Nuts

Slow-roasted nuts with sage leaves

Almond paste

Noyau extract

Almond milk

Chocolate nut bark

Beans and other legumes

Beans cooked over the fire

White bean crostini

Hummus with preserved lemon

Lentil soup

Savory preserves

Tomato confit

Roasted tomato sauce

Roasted eggplant caponata

Nana's chile

All-purpose pickling brine

Pickled young ginger

Pickled sweet peppers

Pickled wild mushrooms

Quick garlicky dill pickles

Zucchini pickles

Salt-preserved kumquats

Dried fig leaves

Whole grains

Corn tortillas

Multigrain porridge

Fanny's superfood granola

The many uses of cooked brown rice

Brown rice and herb salad

Buckwheat buttermilk crêpes

Oat pancakes

Whole-wheat flatbreads

Pita bread

Preserved fish and meat

Sardines escabeche

Salted fish

Brandade

Marinated anchovies

Gravlax

Tuna confit

Rendering fat: lard, duck fat, and ghee

Duck leg confit

Beef broth

Chicken stock

Cheese

Making fresh cheese

Farmer's cheese

Ricotta

Chèvre

Yogurt

Labneh

Crème fraîche

Sweet preserves

Raspberry syrup

Candied rose petals or mint leaves

Quince and apple paste

Candied citrus peel

Panforte

Crab apple jelly

Mary Jo's brandied cherries

Preserved apricots in syrup

Mia's vin d'orange

Vin de pêche

Vanilla extract

Lovage syrup.