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in The Savory Pantry

Backpacks, lunch sacks, and desks across the country are begging for the simple, healthful, gourmet Back to School and Student Gift options in The Savory Pantry!

Be sure they're ready every day with reusable and BPA-free Porter Eco-friendly Ceramic Lunch Bowl, Porter Glass Water Bottle, and Porter Mug that will help kick planet-trashing single-use plastic to the curb. Microwave and dishwasher safe, the ceramic Porter Bowl features a protective silicone wrap, rigid plastic lid and snap-tight silicone strap. The Porter Water Bottle, made of durable, lightweight glass sheathed in protective matte silicone, is dishwasher safe. The Porter Mug is perfect for hot and cold beverages and is car cupholder compatible.

Watching the back to school action unfold from a distance? Send a dorm-ready care package to power them through these first hectic weeks. They'll be up for studying anytime with a Tea Assortment that includes black, green, white & herbal teas for every hour of the day ($22). They can crunch and munch at will with our A+ Snacks College Care Package ($77, *includes fresh fruit*), Sweet & Salty Snacks Gift Tote ($59), Brent's Microbrew Beer Brittle ($12), The Good Boy Snack Tote ($57), or our Hearty Soups & More Gift Box ($65).

Recipe: Pan-Fried Chicken with Tarragon Dijon Mustard

Flavorful pan-fried chicken is crispy on the outside with a savory layer of bright green Fallot tarragon Dijon mustard tucked under the crust. One, of only a handful, of firms still producing artisanal French Dijon, Fallot diligently adheres to old-world traditions.

  • 1 medium onion, finely chopped
  • 1 tablespoon flat-leaf parsley, finely chopped
  • 3 tablespoons Edmond Fallot Tarragon Dijon Mustard
  • 1/4 cup olive oil, plus more for frying
  • Flour for dredging
  • 4 boneless, skinless chicken cutlet. Pounded to 1/4 inch
  • Lemon wedges for serving
  • Fleur de Sel for finishing

    1. In blender or a food processor, combine onion, parsley, mustard and olive oil. Puree mixture into a thick, smooth paste. Pour mixture into a large bowl.
    2. Place flour in shallow dish and dredge cutlets, shake off any excess. Dip chicken into the mustard puree and then back into flour.
    3. In a large skillet, heat 1/4 inch olive oil. When oil is hot, fry chicken pieces for about 4 minutes on each side until well browned and cooked through (cooking time will depend on the thickness of breasts).
    4. Serve warm with lemon wedges and sprinkle Fleur de Sel.

    Recipe by: Allison Boomer