These are my favorite items to stock in the pantry and fridge so you can make creative meals on the fly. They can be absolute game-changers when it comes to spicing up leftovers or rounding out a meal. Each list is very roughly in order of frequency of use in my kitchen.
- cooking oils (olive, avocado, safflower, sesame, coconut)
- vinegars (apple cider, sherry, balsamic, rice, red wine)
- salt (kosher, sea salt, Maldon, truffle)
- canned beans and tomatoes
- dried pasta and ramen
- dried beans and lentils
- rice (arborio, basmati, jasmine, brown, wild)
- flours (APF, spelt, almond, whole wheat, bread)
- sugar (brown, white, turbinado, coconut)
- baking soda, baking powder & active dry yeast
- chia seeds
- vanilla extract
- almond extract
- molasses (pomegranate, regular)
- dried mushrooms (porcini)
- Worcestershire sauce
- Shaohsing rice cooking wine
- vermouth or dry white wine
- cumin (whole seeds, ground)
- cinnamon (whole sticks, ground)
- sesame seeds (toasted white, black)
- whole peppercorns (black, pink)
- garam masala
- bay leaves
- chili (cayenne pepper, red pepper flakes, chipotle, aleppo, ancho)
- paprika (mild, smoked)
- ground ginger
- cloves (whole, ground)
- star anise (whole)
- Colman's mustard powder
- fennel seeds
- poppy seeds
- fenugreek seeds
- Kaffir lime leaves (dried)
- dried black limes (whole)
- raw nuts (almonds, cashews, walnuts, pinenuts, hazelnuts)
- dried fruit (Medjool dates, cranberries, currants, raisins)
- homemade stock or bone broth (freezer)
- nut & seed butters (mac, tahini, peanut, almond or cashew)*
- mustard (grainy, horseradish)*
- tomato paste*
- anchovy paste*
- harissa paste*
- hot sauce*
- fish sauce*
- soy sauce*
- fermented bean paste*
- Chinese chili garlic paste*
- ponzu sauce*
- mango chutney*
- lime pickle*
- whole anchovies in oil*
- clam juice*
* If unopened, can be stored in the pantry.
- Daily multi-vitamin
- Vitamin C
- Collagen peptides
- Acai powder
These tools are what I use on a weekly if not daily basis to prepare meals.
A powerfully blender for making nut milks, smoothies, lattes, soups, nut butters, marinades and more! (Photo from Vitamix).
Le Creuset Pot
A large round dutch oven is perfect for slow-cooking, braising and roasting. I use this ALL THE TIME. (Photo from Le Creuset).
Zojirushi Rice Cooker
Prepares rice and quinoa beautifully every time. Also keeps rice warm for hours so you don't have to worry about timing. (Photo from William & Sonoma).
Sharp Knives & a Mandoline
Chop, slice and dice! These tools are indispensable to both the home cook and professional chef.
A 3-cup food processor for chopping and grinding small portions. I use this for making baby food, pestos, and pastes. (Photo from Amazon).
Glass Jars & Containers
Weck, Le Parfait, and Snapware glass containers are my favorite for food storage. I think the less your food comes into contact with plastic the better.