Stuck at Home? These 7 Pantry Staple Will Feed You No Matter What — Pantry Cooking

In the chaos that ensues before a blizzard or winter ice storm, you know you’ll need to fight the crowds for milk, eggs, and bread. Those are essentials that are definitely smart to keep on hand for a snow day, but there are a handful of other staples that will make sure you stay well-fed no matter what.

Here are seven pantry staples that will always give you a good meal, whatever the reason for being stuck inside.

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How To Make Rosé Gummies — Cooking Lessons from The Kitchn

Take everything you love about your favorite bottle of rosé — that lush, pale pink color; the crisp, refreshing finish; a fruity, just sweet-enough edge — and now imagine it packed into a gummy bear! That collision between the candy we munched on as kids (and probably still do now) and the “it” wine of the moment makes this surprisingly easy-to-make candy even more delightful. There’s just something about biting into a gummy bear that tastes like your favorite bottle of wine.

With just a few steps and some chill time (which you could very easily pass with a glass of rosé) you can make these charming, lightly fruity, just a bit tangy rosé-flavored gummy bears.

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What Is Vintage Champagne, and Should You Pay More for It? — Gettin’ Fizzy With It

(Image credit: Courtesy of Laurent-Perrier)

This time of year, when chocolate hearts line the drugstore aisles, roses fill the flower shops, and love is in the air, it feels fitting to drink something fizzy. I would argue that even if your romantic situation is, like mine, somewhat nebulous, it’s just as appropriate to pick up a bottle of bubbles and make a big deal out of a Tuesday night.

But perhaps this year is an extra-special occasion. Maybe you’re thinking of popping the question (and, hopefully, a celebratory bottle when your boo says yes). Maybe you’re celebrating a big anniversary. Or maybe you’ve just made it through the year as a couple and that’s plenty (it’s been a doozy).

Whatever the case, you want a Champagne that’s a little more unique — maybe a vintage bottle? The only thing is, you’re not 100 percent sure what a vintage bottle is and why it costs so much. We’re here to answer your questions, with a little help from the president of Laurent-Perrier US, Michelle Dagny DeFeo.

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small batch tiramisu

small-batch-tiramisu

Please tell me this doesn’t just happen to me: You know when you love a dish so much, you don’t even want to risk ordering it when you’re out because it’s so often disappointing? Hopeless child of the 80s and 90s that I am, tiramisu is a top five dessert for me but I almost never eat it for this messy reason. At its finest, little bits of cake are almost saturated with bracing espresso then burrowed in a cream that’s ethereally light and fluffy for containing an unholy amount of mascarpone and dusted generously with cocoa or shaved unsweetened chocolate between each layer. The sum of the parts isn’t overly sweet but quite rich, ideal in small doses. It is heaven.

battering uppiping, no piping tips necessarybaked ladyfingers/savoiardiwhipped whites

The obvious solution would be to make it at home, and pre-kids and pre-this-site, we did this often. Pretty much any dinner party we had was an excuse to fine-tune my recipe and if you told me there was some not-so-distant future when I would realize it had been almost a decade since I last made it, I would have thought you’d gone off the deep end. But here we are and the reality is that good tiramisu, the only kind I want to bother with, contains the following not exactly child-friendly or child-incubation-friendly things:

Very strong espresso
Marsala or rum, or both, you lucky thing
Raw eggs, several

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