The purpose of Guesthouse PantryTM is to give you Basics Made Better, so that your cooking can be fully realized.
We believe that starts with all good ingredients which are as fresh as possible. This is core to what is Guesthouse—good from the ground up.
We want to help by bringing those supporting actors in great cooking—stocks, marinades, drizzles, sauces and cremes—that we don’t have the time to do. These are the tools of the trade which are made before meal preparation starts and which allow cooking to achieve everything it sets out to be by allowing each ingredient to be its own star.
Pantry is designed to bring out the best of what you are making, by making the basics, better.
Every delivery will share Guidances like this. Recipes you can find in all the great spots like those we find in the New York Times Cooking. With Guidances, we will venture to share approaches and methods that will help you in your cooking.
Look for inspirations and learnings like “Add bird to the pot and fill with chicken stock, reserving 1 Tbsp for basting.” That was one of the inspirations for Pantry found in The New Yorker’s Perfecting Roast Chicken The French Way; or simple ideas like creating a better BLT by marinating tomatoes in “red wine vinegar and salt” from the New York Times’ piece by Clare de Boer. She was describing what great chefs do in their home kitchen; now you can be the great chef in your kitchen.
Cooking may be the greatest and oldest open source project, so we want to share the guidances and learnings that we (and very much including you and yours) have had and hope that Pantry can create a meaningful role in helping you in your own cooking journey, from good to your best.
