WELL-STOCKED pantry is a good thing to have. Key ingredients at your fingertips can make the difference between a quick, tasty meal, and an incredibly bland, disappointing experience. Bringing your pantry to this condition does require a little forethought, and with a bit of effort, it can lead to rewarding eats.

This edition of the Food Enthusiast focuses on making the pantry the asset it can be, leading to spontaneous and satisfying cooking. We pay homage to essentials like spices, tomatoes, grains, honey, and other versatile, quality ingredients. Canned preserves, featured on page 8, bring genuine pleasure to the table and can take you back to the times when you tasted the most incredible jam or preserve. I can certainly remember my mom's apricot preserves from my childhood. The recipe for peach preserves, also on page 8, is easy and introduces a provocative twist with mint. Another important staple is a good grating cheese. The 30-month aged Parmesan, Boni Parmigiano Reggiano, is a spectacular option that we are thrilled to now offer.

August is the time to enjoy the season's bounty. Beyond peaches, we have the incredible tomato, at its peak of perfection this month. Of course, we feature this remarkable fruit in the August FE, and are excited to bring to market Paul Holmes' Terra Firma heirloom tomatoes. Check out the story on page 7--Terra Firma's commitment to organic foods, and the community, is noteworthy. Don't forget the wine either! Our wine buyer, Jeff Porter, has secured some wonderful bottlings that are great food wines, and good values.

Whether it's a quick open-faced tuna sandwich on toasted artisan bread, or a simple pasta dish with premium pasta, olive oil, fresh garlic, just-grated Parmesan and a twist of freshly ground pepper, you'll have the ingredients to satisfy any discerning appetite.

Good eating!