The little Maille mustard jar on the right-hand shelf (top row) contains a mustardy vinaigrette. In the summer, I like to make vinaigrette in quanitity and keep it on hand for freshly picked lettuces.
To the right in the orange pot is turkey chili. I buy Empire kosher ground turkey at Trader Joe's and mix light and dark meat with lots of beans and hot peppers. Under the pot is a cazuela filled with bean salad. The recipe will be on www.boston.com/food tomorrow afternoon.
Below that on the bottom shelf is a bag of small mild hot peppers, great on the grill.
The blue square baking dish holds a small turkey breast for roasting. Under that, in the red oval dish, is chicken made with many things (handful of mushrooms, some leeks, leftover poultry pieces, delicious white wine sauce) cobbled together for dinner one night.
To the left are two rectangular red-topped containers that hold pizza dough ready for shaping and baking. Restaurant critic Devra First is writing about pizza this week, multimedia guru Michael Saunders has a video on how to make 10-minute pizza, and I give instructions for a homemade pie. Yesterday was a great day to shape and bake pizza.
To the left is a stack of containers: the top holds hard-cooked eggs to grab for lunch. Under it is a yellow container filled with blueberries. The green bowl on the bottom holds local strawberries.
Here's how to keep them for a week: Line the bottom of a container with a paper towel. Add the berries, cover with another paper towel and a tight-fitting lid. The towel absorbs the moisture so the berries last.
What's cooking in the world of food.
ContributorsSheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.