6 Unexpected Pantry Staples We Can't Stop Using

Bon Appétit


September 1, 2014

Jasmine, basmati, arborio...and bomba. You need them all.
Belle Cushing

Our nominees for America’s Best New Restaurants have us crushing on these unexpected (and newly essential) pantry staples. Here’s how we’re using them.

1. Lumaconi
Pasta “snails” that trap sauces in their hollows (try broccoli with garlic and oil).
We like: Pastificio G. Di Martino Lumaconi, available at Whole Foods Market
Get the recipe: Lumaconi with Prosciutto and Lemon Breadcrumbs

2. Arepa Flour
Savory breakfast idea: Make golden corn cakes in the time it takes to prepare French toast.
We like: Goya Masarepa
Get the recipe: Arepas

3. Orange-Flower Water
Stir this floral essence into honey or yogurt, or add a few drops to custards.
We like: Nielsen-Massey Orange Blossom Water
Get the recipe: Rice Pudding with Fresh Pears and Honey

4. Bomba Rice
Typically associated with paella, these fat grains make extra-creamy risotto, too.
We like: Peregrino Bomba Paella Rice
Get the recipe: Rice Pudding with Fresh Pears and Honey

5. Cornstarch
The secret ingredient for light, shatteringly crisp fried foods: Replace half the flour in your regular batter with cornstarch and prepare to be amazed.
We like: Argo Corn Starch
Get the recipe: Crab Fat–Caramel Wings

6. Canned Lychees
We’re keeping these on hand for making tropical sorbets and kitschy drink garnishes.
We like: Aroy-D Lychee in Syrup
Get the recipe: Pork Sausage with Coconut-Chile Sauce and Lychees

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