Pantry

The Balkan sarma — ready to warm. Pickled cabbage leaves wrapped around a beef-and-rice filling, simmered slowly in a paprika-tomato sauce in the B...

Grah is the pot that was always simmering on a Sunday in Bosnia, the smell of beans and smoked meat filling the whole building before anyone sat do...

Every household that puts up its own pickles for winter keeps a big jug of vinegar on hand come pepper season. This is MidEast White Wine Vinegar, ...

Ethnic Bakery Mlinci — Croatian baked-filo pasta sheets. The dried torn-flatbread the Zagreb and Slavonian table softens in warm broth and lays und...

Red lentil soup simmering on the stove is the smell that means dinner's almost ready on a cold night. This is Krinos's Split Red Lentils, 1kg (2.2l...

A good bottle of oil earns its place on the counter, the one you reach for every night making dinner. This is Massimo Gusto Avocado Oil, bottled in...

Wild Pacific salmon roe, lightly salted in the Russian tradition. Medium-sized eggs with a soft shell and a clean, subtle brine — spoon over blini ...

Farmway Quail Eggs are a 127g pack of ready-to-eat or ready-to-use quail eggs from Farmway — a specialty food producer — in the small, speckled for...

No ćevapi platter back home is complete without a scoop of mayo next to the ajvar. Balkan Farms makes this gourmet real mayonnaise smooth and cream...

Mulino Homestyle Egg Pasta — Italian-American family-kitchen format. Mulino's egg-enriched dried pasta in the homestyle pour the diaspora Italian h...

A spoon of acacia honey stirred into tea, or drizzled over warm bread, is a small ritual carried straight from home. This is Woodland Acacia Honey,...

Marco Polo has been on diaspora shelves since around 1980, a jar of preserve made in America but built for a kitchen that never stopped cooking lik...

Caniel Aunt Sonya's Marinated Cucumbers are a jar of Russian-style marinated cucumber pickles from Caniel — a Russian-heritage preserved-food brand...

Royal Basmati Rice — long-grain Indian-grown basmati in the family-size sack. Aged long-grain basmati from the Royal kitchen line — the aromatic, s...

The jar of hot fefferoni peppers set out next to the platter at a backyard roštilj cuts right through the smoke and grease of grilled meat. Marco P...

Zergüt's dill pickles — the brand's Balkan-recipe brine in the standard pour, snap-firm with dill-and-garlic depth. Vinegar-bright, no heat, clean ...

Zergüt's kosher dill in the single-serve pour — a sample-size jar of Balkan-recipe dill cucumber, snap-firm, vinegar-bright. The taste-it-first pou...

Tavče gravče simmering in a clay dish is Sunday lunch at grandma's, beans thick enough to hold a spoon upright. Mama's bakes this homestyle version...

Lowell Foods sauerkraut in the family pour — Polish-style fermented cabbage for the diaspora kitchen. Crisp shred, tangy-clean brine, alive with la...

Lowell's sauerkraut in the everyday pour — Poland's fermented cabbage classic, ready to spoon onto the kielbasa plate. Tangy-bright, crisp-shred, l...

Whole cherry, light syrup. Danish Choice's cherry preserves keep the fruit whole in a Scandinavian-jam restraint that lets each cherry shine — on t...

A jar of plum preserve on the breakfast table was the quiet start to the morning, spread thick on bread. Marco Polo's Plum Preserve comes from Marc...

Marco Polo jars have sat on diaspora pantry shelves since around 1980, an American company that kept making preserves the old way. This is their So...

Greece's oil-cured olives from Krinos — slow-cured the Aegean way, wrinkled and intensely savory. Soft flesh, deep umami-rich finish, the small-jar...