Recipes from the shelf

Eight tested recipes, from weekend pancakes to a jar of jam. Every one has been cooked in our kitchen more than once.

Tall, tender pancakes with a tangy buttermilk crumb and blueberries that burst on the griddle.

Breakfast40 min

A thick, smoky green soup built on a ham hock, a pound of dried split peas, and very little else.

Soups1 hr 45 min

Spaghetti in a bold tomato sauce of anchovy, olives, and capers, made almost entirely from jars and cans.

Pasta30 min

A deep, smoky vegetarian chili built on three cans of black beans, chipotle in adobo, and fire-roasted tomatoes.

Vegetarian1 hr

A moist, nutty banana loaf made with browned butter, brown sugar, and a spoonful of yogurt for tenderness.

Baking1 hr 35 min

A soft, bright refrigerator jam made from strawberries, sugar, and lemon, with no pectin and no canning.

Preserves1 hr 10 min

Italian sausage, bell peppers, red onion, and baby potatoes roasted together on one pan with a splash of vinegar at the end.

Mains50 min

Sharp, bright pink onions ready in an hour, made with cider vinegar and a spoonful of sugar.

Preserves1 hr 15 min