My pantry

Spice mixtures and condiments

Za'atar

Niloufer's masala

Cumin salt

Chile lime salt

Nico's pork seasoning

Espelette hot sauce

Dijon mustard

Red wine vinegar

Apple peel cider vinegar

Nuts and seeds

Slow-roasted nuts with salt and herbs

Noyau extract

Almond paste

Almond milk

Chocolate nut bark

Tahini

Beans and other legumes

Beans cooked over the fire

Hummus with preserved lemon

Lentil soup

White bean crostini

Savory preserves

Roasted tomato sauce

Tomato confit

Roasted eggplant caponata

All-purpose pickling brine

Zucchini pickles

Pickled sweet peppers

Pickled young ginger

Pickled wild mushrooms

Quick garlicky dill pickles

Nana's chile

Salt-preserved kumquats

Dried fig leaves

Whole grains

Corn tortillas

Fanny's superfood granola

Apple muesli

The many uses of cooked brown rice

Multigrain porridge

Buckwheat buttermilk crêpes

Oat pancake

Whole-wheat flatbreads

Pita bread

Preserved fish and meat

Marinated anchovies

Sardines escabeche

Salted fish

Brandade

Gravlax

Tuna confit

Rendering fat : lard, duck fat, and ghee

Duck leg confit

Duck ham

Beef broth

Chicken stock

Cheese

Making fresh cheese

Farmer's cheese

Ricotta

Chèvre

Yogurt

Labneh

Crème fraiche

Sweet preserves

Raspberry syrup

Quince and apple paste

Candied rose petals or mint leaves

Candied citrus peel

Panforte

Crabapple jelly

Preserved apricot in syrup

Mary Jo's brandied cherries

Mia's vin d'orange

Vin de pêche (peach leaf apéritif)

Vanilla extract

Bergamot-scented honey

Lovage syrup

Freezing ripe fruit.