Get creative with cupboard finds

All pantry staples have potential; some need just a little coaxing. Here are chef John Bubala's favorite ways of using these ingredients.

Canned peaches or pears

Cook in some butter until caramelized and gooey. Serve alone or with ice cream.

Or, throw fruit on the grill to get a nice char. Mix with mascarpone and ricotta. Fill crepes with fruit mixture and drizzle with balsamic syrup (see below).

Balsamic vinegar

Bring simple syrup (equal parts sugar and water; 1 cup each) to a boil and reduce. Add 1/2 cup balsamic vinegar and reduce again by about half. It should have the consistency of maple syrup. Drizzle on grilled meats, fish, vegetables.

Orange marmalade

Spread white sandwich bread or crepes with marmalade and Nutella.

Chickpeas, pinto beans or black beans

Mash up beans. Make a modified seven-layer dip with the beans, olives, tomatoes, sour cream, cheese and/or whatever you have on hand (pesto, spinach, sun-dried tomatoes). Serve with tortilla chips.

Giardiniera

Use as a topping for baked potatoes, with a bit of sour cream.

Janet Rausa Fuller