The pantry is every home chef’s secret arsenal. But not too long ago, my pantry was a toxic wasteland, harboring table salt, white flour, refined sugar, and assorted unhealthy snacks that were sabotaging me: cookies, crackers, chips, and the innocent-looking jarred salsas, canned soups, packaged mixes for dressings, sauces, and dips. After tossing them, there wasn’t much left except vinegar, oil, dry herbs, and spices, which I used to create seasoning mixes, salt blends, infused oils, flavored vinegars, and extracts; at least then, I knew what went in them, and ultimately in me.

I’ll wager there are a plethora of herbs, spices, oils, and vinegars hanging out in your pantry right now, waiting to be repurposed into culinary blends worthy of a European gourmand shop.

Spice Blends & Salt Fusions        Infused Oils                        Vinegars