These are some of my favorite pantry products, all available on my web site, www.patriciawells.com through my Amazon Store. Come visit me and stock your pantry.
Jean Leblanc pure first-pressed extra-virgin olive oil
Jean Leblanc oils are the finest! I am never without them.
Jean Leblanc stone-milled cold-pressed walnut oil
Drizzle this on warm shellfish and you are in heaven.
Huilerie J. Leblanc pistachio oil
Yes, this is expensive, but a few drops on avocado and zucchini will change your world.
Jean Leblanc nut oils set: hazelnut, almond, and walnut
Te perfect starter collection of Leblanc oils.
Jean Leblanc nut oils set: almond, walnut, pistachio, trufle, and hazelnut
Te Leblanc luxury collection.
Gianfranco Becchina olio verde al limone extra-virgin olive oil
Tis lemon-infused olive oil is always in my pantry. Try drizzling it on mozzarella and summer, vine-ripened tomatoes. It’s a triple threat.
Gourmet Goods To You sherry vinegar
For a perfect vinaigrette: 1 part vinegar to 3 parts oil.
La Piana 20 year aged balsamic vinegar
Drizzle this on the best Parmesan you can find.
Chefshop sel gris—fine sea salt from Noirmoutier
The salt I use every day for cooking and baking.
Le Paludier feur de sel—sea salt from Guérande
Caviar from the sea! Use just a finishing touch to transform every dish.
Brittany Sea Salt—coarse gray sea salt from Guérande
If salt can be elegant, this is it!
Das Salt gourmet finishing salt
What a lovely way to sample a variety of salts.
Maldon sea salt
British Maldon salt is a great finishing salt, leaving a wonderful sensation on the tongue.
Spicy World whole black Tellicherry peppercorns
Now this is real pepper, the finest in the world.
Edmond Fallot Dijon mustard
The finest artisanal mustard in the world, from Beaune.
Edmond Fallot Dijon mustard crock
More Fallot, here in a reusable porcelain crock.
Edmond Fallot Dijon mustard, authentic imported jar—traditional mustard
You can’t beat tradition, and this one is delicious.
Edmond Fallot mustard crock—whole grain
Walter’s favorite whole-grain mustard.
Boxed Edmond Fallot mustard selection: Dijon, grain, peppercorn, gingerbread, and basil
What a great way to test all the varied flavors.
Edmond Fallot tarragon Dijon mustard
Tarragon mustard for a thin slice of beef, heaven!
Edmond Fallot French cornichons (gherkins)
I use these cornichons in my popular potato salad.
Terre Exotique Espelette pepper powder (piment d’Espelette), AOC
A French Basque region treasure: not too hot but with personality. Sprinkle on chocolate desserts, your favorite tomato soup, pasta, rice, you name it.
Fieschi Mostarda di Cremona
Cremona’s legendary sweet-tart chutney. Mostarda and cheese is a marriage made in heaven—but be careful, it can blow your head off!
Roland nonpareille capers
I always have capers on hand for potato salads, pastas, and so on.
Mustapha’s Moroccan caper-berries
An instant treat—serve with olives at cocktail time.
Mustapha’s Moroccan Provençal green olives
Crisp, firm Provençal green olives.
Le Mas des Abeilles lavender honey
Lavender honey from Provence is the only honey I use.
Nielsen-Massey pure Madagascar Bourbon vanilla extract
The finest pure vanilla you can find.
JR Mushrooms & Specialties premium Bourbon-Madagascar vanilla beans
Te best vanilla beans! Never too many.
Frontier Natural Brands Vietnamese cinnamon powder (5% oil)
Wait until you experience the aroma of this powerful cinnamon.
Valrhona “Caraibe” dark chocolate (66% cacao)
I keep of tin of these in my purse and snack drawer. Just in case.
Valrhona organic dark chocolate (70% cacao)
Hard to beat this chocolate! In my pantry for all chocolate desserts.
Valrhona cocoa powder
The finest for cocoa drinks and baking.
Rustichella spaghetti
This is the best brand of pasta in Italy. My pantry bulges with it.
Rustichella bucatini
Serve bucatini with pancetta, pecorino, and black pepper! Yes!
Rustichella fusilli col buco
Fusilli with garlic and walnut sauce, fantastic.
Rustichella organic whole wheat orecchiette
Their whole wheat pastas will change your life.
Rustichella d’Abruzzo penne pasta
Penne, my favorite with a great homemade tomato sauce.
Rustichella d’Abruzzo napoletana pasta sauce
My go-to sauce when I don’t have time to make my own.
Selezione Egidio Cremonesi carnaroli rice
For perfect risotto, every time.
Moretti Bramata polenta
We love polenta in our house.
Tenuta Castello whole farro grain
A wonderful, crunchy grain for salads or risotto.
Tenuta Castello farro flour
I use this flour in all my sourdough breads for added color and flavor.
SAF perfect rise instant yeast
The best yeast for baking.
Garbanzo bean four
The essential four for a great chickpea four crepe, or socca.
Mutti Italian tomato paste concentrate
This is the pure tomato paste concentrate from Italy that I use in my soups. Be sure to read the labels: This contains nothing but tomatoes and salt.
Fresh Kaffir lime leaves
Oh, are you in for a treat! I make fresh kafr lime leaf “dust” and use it in soups, shrimp salad, and even make a sorbet with it.
Pure fish sauce from Phu Quoc Island, Vietnam
Tis is the real deal! Cannot prepare Vietnamese food without it.
Thai fresh lemongrass
In love with lemongrass! Mince it and freeze any leftovers and use as fresh.
Fresh green papaya
An essential ingredient in many Vietnamese salads.
Fresh Tai chile peppers
I sure do like the heat! Tese can be dried, ground, and stored.
Tête de Moine cheese
Te tangy cow’s milk cheese made by monks in Switzerland.
Saint Marcellin cheese
An all-time favorite cow’s milk cheese, pungent and creamy.
Chaource cheese
A cow’s milk cheese that
makes you stand up and take notice.
Brie cheese
Te king of cow’s milk cheeses.
Montrachet goat cheese
Tangy, lactic, delicious goat’s milk cheese.