Stay in and make our better-than-store- bought basics

STAPLES F R OM SCRATCH

Simple to make,with huge payback in flavor, these homemade pantry basics are fun to cook up on a snowy day.

Recipes by MARY CLAIRE BRITTON Photographs by GREG DUPREE

SLOW-SIMMERED BEANS

ACTIVE TIME 10 MINUTES TOTAL TIME 2 HOURS, 10 MINUTES MAKES 6 CUPS

2 cups dried beans (such as navy, pinto, cannellini, or black beans), rinsed 1 medium Parmesan rind 2 large rosemary sprigs, plus more for garnish (optional) 2 large cloves garlic, smashed and peeled 1 tsp.kosher salt, divided 2 oz.salt pork or coarsely chopped thick-cut bacon (optional) tsp.freshly ground black pepper

PREHEAT oven to 300°F with rack in middle. BRING 6 cups water to a boil in a Dutch oven or a wide, heavy pot with a tightly fitting lid. ADD beans, Parmesan rind, rosemary, garlic, teaspoon salt, and salt pork, if desired, to pot. Reduce to a simmer; cover and cook for 30 minutes. TRANSFER pot to oven. Bake, covered, until beans are tender, about 1 hours, checking every 30 minutes and adding water as needed to keep beans covered. REMOVE pot from oven; remove and discard garlic, rosemary, and Parmesan rind. Stir in pepper and remaining 1 teaspoon salt. Serve warm, garnished with rosemary sprigs, if desired. SERVE as a side for pork chops, fish, or roasted vegetables.

PICKLED WINTER VEGETABLES

ACTIVE TIME 30 MINUTES TOTAL TIME 48 HOURS, 30 MINUTES (INCLUDES CHILLING) MAKES 2 PINTS

1 cup distilled white vinegar or apple cider vinegar 1 Tbsp. kosher salt 1 Tbsp. granulated sugar 2 whole dried chiles 2 bay leaves 2 tsp. brown mustard seeds 2 tsp. coriander seeds 2 tsp. black peppercorns 1 -in.knob fresh ginger, thinly sliced 1 lb.mixed winter vegetables, such as radishes, fennel, and peeled beets and butternut squash, thinly sliced

COMBINE vinegar, 1 cup water, salt, and sugar in a saucepan; bring to a boil over medium-high, stirring until sugar is dissolved. Remove from heat. DIVIDE chiles, bay leaves, mustard seeds, coriander seeds, peppercorns, and ginger between 2 widemouthed 1-pint jars. Tightly pack in winter vegetables. CAREFULLY pour hot vinegar mixture over vegetables, filling to inch from top. Tightly seal jars with lids. Let cool completely, then chill in refrigerator for at least 48 hours before serving. TOSS into salads, layer into sandwiches, or eat as a snack.

Pickled vegetables keep, in their brine and refrigerated, for up to 1 week.

SLOW COOKER APPLE-AND-PEAR SAUCE

ACTIVE TIME 10 MINUTES TOTAL TIME 4 HOURS, 10 MINUTES MAKES 1 QUARTS

2 lb. apples, peeled and coarsely chopped 2 lb. pears, peeled and coarsely chopped cup pure maple syrup 1 Tbsp.fresh lemon juice (from 1 lemon) 1 vanilla bean, cut lengthwise and seeds scraped, or tsp.pure vanilla extract 1 cinnamon stick

PLACE cup water and all ingredients in a 6-quart slow cooker, stirring just to combine. Cover and cook on low until apples and pears are tender, about 4 hours. REMOVE and discard vanilla bean and cinnamon stick. PULSE mixture in a food processor or blender, or mash in a bowl with a potato masher, to desired consistency.

Sauce keeps, in an airtight container and refrigerated, for up to 2 weeks.

HONEY MUSTARD SNACK MIX

ACTIVE TIME 10 MINUTES TOTAL TIME 40 MINUTES MAKES 10 CUPS

3 cups crisp wheat cereal squares (such as Wheat Chex) 2 cups crisp corn snacks (such as Bugles) 2 cups mini pretzels 2 cups bagel chips, lightly crushed 2 cups honey-roasted peanuts 2 cups wasabi peas 10 Tbsp.(5 oz.) unsalted butter cup honey 3 Tbsp. drymustard 2 Tbsp. Dijonmustard 2 tsp. chili powder 2 tsp. onionpowder tsp. koshersalt 1 tsp. cayenne(optional)

PREHEAT oven to 300°F. Line 2 baking sheets with parchment paper. PLACE cereal squares, corn snacks, pretzels, bagel chips, peanuts, and peas in a large bowl. MELT butter in a small saucepan over medium. Remove from heat, then whisk in honey, dry mustard, Dijon mustard, chili powder, onion powder, salt, and cayenne, if desired, until combined. DRIZZLE butter mixture over cereal mixture; gently stir together until well combined, then spread onto prepared baking sheets. Bake, stirring every 10 minutes, until fragrant and lightly toasted, about 30 minutes. Let cool 10 minutes before serving.

Snack mix keeps, in airtight containers at room temperature, for up to 2 weeks. Recrisp if necessary. CHICKEN STOCK

ACTIVE TIME 30 MINUTES TOTAL TIME 4 HOURS, 15 MINUTES MAKES 4 QUARTS

Nonstick cooking spray 5 -lb. chicken wings 1 large leek 5 celery stalks 3 medium yellow onions, unpeeled, halved 4 medium carrots, halved 7 cloves garlic, smashed 8 lemon peel strips (from 2lemons) 2 bay leaves 1 Tbsp. blackpeppercorns

PREHEAT oven to 450°F. Lightly coat 2 rimmed baking sheets with cooking spray; arrange wings on 1 baking sheet. CUT leek in half lengthwise; rinse well and pat dry. Separate whites and greens; set aside greens. Arrange leek whites, celery, onions, carrots, and garlic on second baking sheet. ROAST wings and vegetables until lightly golden, about 30 minutes for vegetables and 1 hour for wings. TRANSFER roasted wings and vegetables to a large stockpot; add lemon peel strips, bay leaves, peppercorns, reserved leek greens, and 6 quarts cold water. Bring to a boil over medium. Reduce to a simmer; cook, skimming foam often, until stock is flavorful, 3 to 4 hours. POUR stock through a fine-mesh sieve into a large bowl; discard solids. Serve warm, or let cool 30 minutes to 1 hour before transferring to airtight containers. USE for soups or enjoy a hot mugful as a snack.

Stock keeps in the refrigerator for 1 week or frozen for up to 6 months. HOT COCOA MIX

ACTIVE TIME 10 MINUTES TOTAL TIME 10 MINUTES MAKES ENOUGH FOR 24 CUPS

2 cups instant nonfat dry milk 2 cups (about 8 oz.) confectioners’ sugar 1 cups unsweetened cocoa 1 Tbsp.freshly grated nutmeg tsp.fine sea salt

SIFT all ingredients together into a large bowl.

TO MAKE 1 CUP HOT COCOA: Place cup cocoa mix in a mug. Heat 1 cup milk to a simmer. Pour cup hot milk over mix; stir until combined, then stir in remaining cup.

Cocoa mix keeps, in an airtight container at room temperature, for up to 3 months.