Some everyday pantry items that aren’t refrigerated include red onions for your Marinated Red Onions, extra-virgin olive oil, and an oil for sautéing (I use a light olive oil). A vinegar of some kind is going to be useful. Red wine vinegar is perfect for everyday cooking and for your Marinated Red Onions. And while that is a great start for any kitchen, I also have some next-level Teri favorites.

As a gal who loves to create Magic Elixirs, I typically go beyond those basics. I like to give food that extra umami. Toasted sesame oil is sumptuous and adds depth of flavor. I use it in Asian-inspired dishes, when sautéing spinach, and in several of my salad dressings. A little goes a long way.

Bragg Liquid Aminos is an old-school ingredient I’ve been using since the 80s. It’s gluten-free. They now have a coconut version, but I still prefer the original. I use Bragg’s in many of my soups--a dash really completes a pot of soup. It’s lovely with a stir fry, with rice, or when a dish needs a little flavor burst.

Speaking of which, two other next-level staples are Sriracha and hot chili oil. Think “Asian-inspired ketchup.” Combined with mayo, either makes a spectacular topping.

Here’s one that might surprise you: clam juice. I imagine you’re wondering why on earth you’d need clam juice. I certainly do not recommend you drink it, but when you’re making a seafood pasta, a risotto, if you’re steaming clams or mussels, there is simply nothing better.

I enjoy a high-quality honey; it’s good with everything from a cup of tea to sauce to salad dressings. Another favorite that gives so many dishes a bit of a kick is fresh or prepared horseradish. It will help make a sauce truly delicious. Horseradish sauce will give your Magic Elixirs a bit of a kick. And peppadew peppers blended into just about anything makes a truly amazing sauce and are the basis, along with their juices, for my Chicken Salad in the cookbook.

Olives, pepperoncini, pickled jalapenos, and capers (wonderful in a fish dish, with chicken piccata, or in a tartar sauce) are more great ways to elevate a dish or sauce. You can also add any of them to a salad or enjoy them with a snack. A local favorite for me is Chicago giardiniera, which happens to be amazing in a tuna salad, on a pizza, or mixed into a stir fry.

After all these kitchen staples, you may be wondering where the salt is. Well, I haven’t even gotten started on salt and spices! Of course they are absolutely kitchen staples, but they deserve their own issue, so stay tuned.

I was tickled pink to be featured on the Jen Hatmaker podcast, “For the Love.” It was part of her Favorite Pastimes series, in which she interviews people who took their favorite thing and turned it into their offering to the world. @jenhatmaker is a change maker who is truly making a difference. Our time together was such a delight! You’ll love it. She is definitely a fellow foodie and even called me her “personality twin.” We talked about our love for sandwiches as a masterpiece, feeding hungry kids, cooking with the seasons, bringing magic to the kitchen and to table settings, balancing work and pleasure, and so many topics I’ve never covered—she asked such great questions! She has a cookbook coming out in the fall, and I very much hope she will consider being a guest on my Table Talks podcast. Listen in or watch the episode on Youtube and let me know what you think!

I’ve created so many versions of Chicken Piccata! Perfect for weeknight eating, it’s sure to become a favorite. Everyone should learn to make this simple, festive dish.

I had so much fun on my trip in Hawaii, and I want to celebrate by sharing a LaBlanca suit and cover-up with two nocrumbsleft blog subscribers! You can enter as many times as you want. There’s never a better moment to start celebrating your self-love than right now! Click here to go over to the post and enter.

I am always a little blown away to see the amazing cookbook reviews, like this one here. If it feels organic to write one, I would be so happy if you’d do an honest review of my cookbook.