What’s ALWAYS in my Pantry
Onions
Onions, or something in the onion family like shallots, or scallions, are the foundation of almost all of my cooking. And, I almost always have pickled red onions in my fridge.
Garlic
I buy my garlic peeled to save a little time. If I’m shopping at Costco, I will buy the extra large bag and throw the whole thing in the food processor. I then freeze the minced garlic in a ziplock bag and break off pieces as needed when cooking. Makes prep work much faster.
Oil
I liked to have both Olive Oil and Canola Oil on hand at all times. I also keep a spray bottle of neutral for air frying purposes.
Kosher Salt
Salt enhances the flavor of everything. I personally like Diamond Crystal Kosher Salt. It’s what I was taught to use in culinary school and is used is all professional kitchens I’ve ever worked. in.
Black Pepper
I don’t say this lightly when I say there is a HUGE difference between fresh cracked black pepper and the store bought black pepper. It’s the easiest swap to make in the kitchen but it makes such a big difference. I buy my black peppercorns in larger quantities (usually from Costco) and grind fresh for every dish.
Rice
I’m a big rice bowl girl. Rice bowls are easy, kitchen sink kind of meals for me. So I keep Trader Joe’s frozen rice in my freezer. This is a huge time saver and you can still customize the rice if plain rice isn’t your thing. Also always remember to season your rice or any store-bought product.
Pasta
Because, duh.
Jarred/Canned Tomato Product
I usually have a jar of store-bought sauce and a tube of tomato paste in the fridge. Both are very versatile meal starters. Tomato products act as bases for soups, sauces, pastas, braises, the list goes on and on.
Hot Sauce/Crushed Red Pepper Flakes/Calabrian Chilis/Pickled Jalapeños
I like having spice elements for dishes or to even spice up take out.
Soy Sauce
Soy sauce an easy and flavorful way to add umami and salt content to all kinds of foods. It also has a great shelf life.
Vinegar
Vinegar brightens dishes and is a crucial element in salad dressings. You also need vinegar when marinating, pickling, etc.. I usually keep balsamic, apple cider, and red wine vinegar at home at all times.
Fresh Citrus (Limes/Lemons)
Citrus brightens up dishes in a way that vinegar cannot. Keep them in the fridge so they last longer (about 4 weeks) versus the one-ish week they last on the counter.
Dried Herbs
At minimum I have dried oregano, Italian seasoning, and bay leaves on hand. Oregano is my favorite dried herb - I love how assertive it is compared to fresh oregano.
Spices
I keep a basic selection of spices - nothing crazy and not 1000 different spices, I live in nyc, I don’t have space for that. I like having chili powder, red chili flakes, cumin, garlic powder, cayenne, mustard powder, ground ginger, and curry powder.
Sugar/Honey
Provides balance in dishes. I especially like honey in my salad dressings and hot honey on my pizza. And then of course great to have for midnight sugar munchies.
Chicken Stock
Stock can be used in so many ways as a base or main character. A quick cheat for soups and braised dishes.
Mustard
Dijon mustard is a staple in my house. I add it to salad dressings, my chicken cutlets, mac and cheese, sandwiches obviously. Mustard is a really versatile ingredient and has a long shelf life.
Mayo
mayo is the foundation for so many things and can really elevate a dish. Used in salads, breading, toast, marinade, cake batter, mayo should always be on hand. Mayo is one of those things I don’t buy at Trader Joes. I like Duke’s or Hellmans. It’s important to have good quality (in my Ina voice) mayo.
Bread crumbs
I like to add toasted breadcrumbs to my pasta dishes for added texture. I almost always have both panko and Italian style breadcrumbs on hand, but tend to use panko more frequently.
