Do you have a shopping list of what the essentials are when stocking a pantry? I’m exactly the kind of person you wrote for: not a terribly bad cook, but unsure and insecure in the kitchen. I loved The Kitchen Counter School and am inspired to try on my own, but I’m not sure what staples I should have on hand. Please help! – Gean
Hey Gean, I turned to my food friends on Facebook and posed the question to them. What appears below is a complete list offered by more than a dozen good home cooks and professional chefs. What this shows is that there is no definitive list; a pantry reflects your palate. If you’re keen to learn to make various Asian foods, your pantry will be different than if your tastes run to Italian or French. I’ve never Piri Piri on hand but I couldn’t live without good mustard.
It’s always best to start buying anything for your pantry in small quantities, notably oils. Pay attention to what you actually use before you opt for the “economy” size. Find a place that sells herbs and spices in bulk; it will save money and avoid waste. You can order online from World Spice.
Pantry items in regular type were recommended by one or more cooks. Items listed in bold were recommended by two or more cooks. Items listed in bold underline were recommended by even more cooks — and reflect my own personal thoughts on standard essentials.
Apples
baking powder
baking soda
a basil plant
bell peppers
boxed beef stock
boxed organic/homemade chicken stock
boxed/homemade vegetable stock
butter
canned
beans (like black, cannelloni, garbanzo, kidney and pinto)
canned tomatoes
canned tuna (also salmon, chicken)
canola oil
carrots
capers
celery
cheese (too many to list)
chili powder (or dried chilies)
Cilantro
cinnamon
coarse sea salt
coffee
Creole seasoning
cumin
curry sauces
dark chocolate
eggs
fish sauce
flour (gluten-free if needed)
garlic
garlic powder
ginger
grape seed oil
whole or ground allspice
whole or ground cloves
hoisin sauce
Italian herb spices
jalapeno
Jarlsberg cheese
kosher salt
lemons
limes
marjoram
masa
mint
mirin
miso
mustard (particularly Dijon)
olive oil
olives
Onions
oregano
oyster sauce
pasta (dried, gluten-free if needed)
peanut butter
peanut oil
pepper (fresh, with a grinder)
pine nuts
Piri Piri
popcorn
potato chips
ramen noodles
red chili flakes
rice and whole grains (quinoa, oats, barley, etc.)
rice noodles
rosemary
salted radish
scallions
sea salt grinder
Shallots
soy sauce
Sriracha
star anise
sugar (I’m partial to brown, agave syrup and stevia)
Szechuan pepper
Tabasco
tahini
tarragon
Thai basil
Thai chiles
Thai rice
thyme
tofu
tomato paste
tomato puree
tomato sauce
tortillas
Vinegars (including black, red wine, rice and balsamic)
whole black peppercorns
Worcestershire sauce
Zip Lock bags
So what’s in your pantry that you can’t live without?
On a similar theme:
- A Quick Primer on Herbs & Spices
- How to make chicken stock
- How to make vegetable stock
- How to Outfit a Kitchen on a Budget, or 14 Essential Items for Every Kitchen
Originally published in May 2019; it has been updated.
Essential for me: nutmeg seed and a good grater!
Oh yeah, that’s a good one. I always keep whole nutmeg – they last forever.
I don’t know if this counts, but milk, whether it’s cow’s milk or almond milk. Also, mayonnaise? Although we use veganaise now and it’s the best!
Oh, that’s good. I think it’s so obvious no one thought of it. I started using Veganaise this summer and now it’s a staple in our fridge. When I need mayo, I just make it from scratch. It only takes a few minutes.
Yes, yes and yes. A great list! I’m trying now to think what I always make sure I have that isn’t on your list! Maybe add pickles to go with those olives? Jellies and jams, too – not only great for a quick breakfast or snack but you can throw together a crostata in a snap if you need a nice pastry for breakfast, brunch or snack.
Bay leaves, and the nutmeg already mentioned.
Bay leaves. That’s good. I use them all the time.
Great list. I recently bought a wok and now consider it an essential item, too.