RSS
Home
Cooking 101: How do I stock my pantry?
Print
Email
RSS
Subscribe
Keeping your pantry stocked with long lasting staples will prevent you from having to visit the market more than once a week. And, because most of the items listed below will last up to a week or longer, you can purchase a few items each week to stay on budget while building your pantry. Following items, in addition to the fresh fruits, vegetables and meats purchased weekly, will give you the basic building blocks for many regional flavors, and the opportunity for some improv in the kitchen.
Pantry Staples:
Kosher salt
Extra virgin olive oil
Corn or vegetable oil
Balsamic vinegar
Red wine vinegar
Red wine
Dry white wine
Pale ale
Anchovy paste
Organic granulated sugar
Organic brown sugar
Local honey
Pure maple syrup, grade B, dark
Molasses
All-purpose flour
Whole wheat flour
Bread flour
Baking soda
Baking powder
Unsweetened cocoa
Bittersweet or semisweet chocolate
Almonds
Walnuts
Pinenuts
Panko crumbs
Seasoned bread crumbs
Italian bread or French baguette
Canned goods:
Plum or San Marzano tomatoes
Organic chicken broth
Organic beef broth
Chick peas
Black beans
Cannellini beans
Dried pastas:
Spaghetti
Penne
Egg pasta, linguine or similar
Grains:
Cornmeal (polenta)
Basmati rice
Brown Basmati rice
Long grain white rice
Dried herbs and spices:
Bay leaves
Basil
Black peppercorns
Cayenne pepper
Cinnamon, stick and ground
Chili powder
Cloves, ground
Cumin seeds, ground and whole
Curry powder
Dill
Garlic salt
Ginger, ground
Mustard, ground
Nutmeg, whole
Oregano, dried
Onion powder
Paprika
Rosemary leaves
Sage, ground
Smoked paprika
Vanilla beans
Vanilla extract
Refrigerator items:
Lemons
Limes
Oranges
Apples
Yellow onions
Garlic
Carrots
Celery
Sweet potatoes
Idaho potatoes
Red skinned potatoes
Unsalted butter
Sour cream
Buttermilk
Heavy cream
Organic eggs
Parmigiano Reggiano
Sharp cheddar cheese
Green and black olives
Pancetta or bacon
Related Articles:
Add a Comment
