Fresh food. Simple and seasonal. Mostly Mediterranean.

About Us

For months, friends and family have been telling us: “You two should start a blog!” So Maryanne Muller and I, Jennifer Wolcott, have decided not waste any more time. We have so much to share, and we are eager to do just that.

We have been friends for years, since serving together on the board of the Culinary Guild of New England. We both love to cook, to write, to travel, and most of all to share our passion for good, honest, fresh foods that are simply cooked and beautifully presented. We enjoy many different types of cuisine, but we are most passionate about the foods and approach to cooking — fresh, seasonal, simple — found in countries of the Mediterranean.

For us, the name “Pantry Road” evokes comfort and hominess, but it could also imply a journey away from home, allowing for travel, adventure, exploration beyond the boundaries of our own kitchens.

Our new blog is focused on cooking with Mediterranean ingredients such as vine-ripened tomatoes, eggplant, capers, chickpeas, lemons, saffron, garlic, Herbs de Provence, and so much more. It will feature interviews with chefs, home cooks, and cookbook authors, as well as stories, photographs, recipes, and cooking tips from our own culinary forays at home or on the road — perhaps at a new farm-to-table restaurant, an innovative food truck, or a lively farmer’s market. We endeavor to bring you the best of our knowledge, passion, and experience, and to create a community of like-minded “Meditteranean-avores.”

Maryanne is coordinator of the Boston Zagat Restaurant Guides and a popular cooking teacher and caterer. She is fluent in Spanish and has traveled to every Mediterranean country.

I happen to live on “Pantry Road” in a historic town west of Boston. During my career as a food writer and editor, I have written for the Christian Science Monitor, the Boston Globe, and Eating Well Magazine, among other publications. I have been fortunate to interview many of my culinary heroes, including Julia Child, Alice Waters, and Jacques Pepin, and I studied cooking in Provence.

We are both members of Les Dames d’Escoffier, an international organization of culinary professionals, we serve on the Advisory Board of the Culinary Guild of New England, we are members of the International Association of Culinary Professionals and we are supporters of The Food Project, Future Chefs, Slow Food, Oldways, and Chef’s Collaborative.

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