“They’re the food equivalent of a hug from your mum'
Photo: Bobby Doherty, Styling by Jamie Kimm Shelf-stable food items have, needless to say, never been more popular. The bean business, in particular, is booming — according to recent reports, Goya’s sales have increased some 400 percent. But for those whose legume repertoires are beginning to feel a tad stale, it might be worth considering other areas of the canned and tinned universe, many of which are also quickly gaining traction.
$19 at Gustiamo Buy Cento Anchovy Flat Fillets in Olive Oil $2 For something a bit less expensive, Carolina Santos Neves, executive chef of American Bar, recommends this Cento tin, which she says, despite the low price are still high-quality enough to eat on their own. $21 at Despaña Buy Ramon Pena Cockles in Brine $33 “My favorite splurge is a tin of cockles from Ramon Pena in Spain,” says Fallon. “They’re expensive, but worth it.” Fallon says the cockles, which are tiny clams, are the size of a dime and tear-shaped.
$15 for 2 at Amazon Buy $15 for 2 at Amazon Buy Bela Sardines Lightly Smoked Organic Cayenne Pepper $12 Andy Xu, Executive Chef at The Odeon, told us that Bela is his preferred sardine brand: “They’re lightly smoked, so there’s an added depth of flavor,” he says. Request price at Taste of Spain Foods Buy Interpage International Cod Liver In Own Oil $15 for 5 Van Olphen told us he believes in the “head-to-tail philosophy” when it comes to fish: “Where we’re not just eating the fillet, but also the cheeks or liver, for example.” He describes these cod livers as “soft” and “elegant” and says they work with lots of different dishes.
$14 at Amazon Buy $14 at Spanish Table Buy Best tinned and canned meats Underwood Deviled Ham Spread $2 “I’ll admit that I haven’t had deviled ham spread for a very long time, but one of my favorite sandwiches as a child was this stuff on pepperidge farm white bread with a thin layer of butter,” says Cole-Smith. “I have a few tins of it in my emergency preparedness food kit, because it means I can quickly relive my childhood, using crackers as a vehicle.
$10 at Amazon Buy $9 at Formaggio Kitchen Buy Xilli Salsa Macha $18 If you’re looking for a chili sauce with a smoky flavor, Wagner suggests these Xilli Chipotles. “Blend them with yogurt and a little lime juice and salt for a fantastic sauce,” she says. “I love this one on fish tacos.” $32 for 12 at Yo Gluten Free Buy $2 at Mercato Buy Goya Chick Peas $9 for 3 $9 for 3 “Chickpeas are incredibly versatile — you can make cakes with them, and even use the liquid as an egg alternative,” says Nasim Alikhani, owner and chef of Sofreh. “I’ve been using chickpea liquid — aquafaba — forever to make meringues.” And while she says she’s not picky about the brand of canned chickpeas, Goya is a reliable option.
$49 for 12 at Amazon Buy $3 at British Corner Shop Buy Best tinned and canned fruits and vegetables Del Monte Fresh Cut Golden Sweet Whole Kernel Corn $1 $1 Along with the sardines mentioned earlier on this list, Xu says canned corn is his other pantry staple. “Corn is easy to make — the kernels can be sautéed by themselves with just salt and pepper, or tossed into a salad or pasta,” he says.
$13 for 4 at Staples Buy $6 for 4 at Walmart Buy Kayanoya Yuzu Fruit Preserve $14 $14 Annie Shi, owner and manager at King Restaurant, told us about this yuzu fruit preserve, which she says she hadn’t had since college but has returned to since quarantining at home with her parents. “My mom used to always bring it to me when she visited me in college, and lately, I have been making a syrup of it and then topping it with seltzer,” says Shi.
$27 for 12 at Amazon Buy $27 for 12 at Amazon Buy Goya Whole Hearts of Palm $3 $3 “I’m half Brazilian and lived there as a kid, and hearts of palm were just something we ate often,” says Neves. “We’d chop them up and add them in salad, or just eat them straight out of the can — I don’t have a particular brand I’m partial to, except I do love Goya Products.”
$11 at Gustiamo Buy Ortiz Piquillo Peppers Stuffed With White Tuna $25 Mason says that the Spanish peppers used in these are “fire-roasted before being stuffed with fatty Spanish tuna.” Mason suggests having them with cheese and crackers, or if you want something more hearty, “Swap the Ritz for a toasted, sliced baguette and you have tapas.”
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