Weir Cooking in the City: The Essential Mediterranean Pantry ON THE SHELVES Anchovy fillets Beans and legumes: chickpeas, cannellini beans, fava beans, French lentils Breads: focaccia, pita bread Capers Chocolate Dried porcini mushrooms Grains: bulgur, couscous, farro, polenta, semolina Honey Nuts: almonds, hazelnuts, pine nuts, pistachios, walnuts Oils: extra-virgin olive oil, walnut oil Olives: Kalamata, Lucque, Niçoise, Picholine Pasta Phyllo dough Rice Spices: allspice, black pepper, cardamom, cayenne pepper, cinnamon, coriander, crushed red pepper, cumin, fennel seeds, ginger, sweet paprika, saffron, turmeric Tahini or sesame paste Tapenade Tomato products: canned tomatoes, sun-dried tomatoes, tomato paste Tuna in olive oil Vinegars: balsamic vinegar, red wine vinegar, sherry vinegar, white wine vinegar IN THE REFRIGERATOR Cheeses: feta, Gorgonzola, manchego, mozzarella, Parmigiano-Reggiano, ricotta, Roquefort Fresh herbs: basil, oregano, parsley, rosemary, thyme Fresh vegetables and fruits: bell peppers, eggplant, garlic, lemons, onions, tomatoes Recipe ©2004 Joanne Weir from Weir Cooking in the City, reprinted by permission.