15 Pantry Staples
How to avoid last-minute grocery trips
How to avoid last-minute grocery trips
The goal of having a well-stocked pantry is that one day, you’ll be flipping through a cookbook, see something you want to make, and realize you already have everything you need for it. You may understandably need to run to the store for a few vegetables or fresh ingredients, but you’ll be all set with your dry goods and the trip will be short and sweet. Here’s everything I keep around from fun, specialty items that elevate dishes and enhance my aperitivo hour plates to regular essentials that I’m always restocking for cooking with the most ease:
Pistachio Dukkah
I am such a fan of pistachio dukkah: I add it to eggs, salads, yogurt, fruit with yogurt, charred chicken, seared ribeye… It’s so versatile and it adds a perfect crunch and bit of depth to every dish.
A good finishing oil
All you really need is one solid everyday olive oil, and one solid finishing oil for garnishing, and Seven Sisters always carries a few of my favorite brands. If you do feel like diversifying, grabbing one with some spice and one with a more herb-forward profile is a reliable way to add some depth to your dishes—Brightland offers minis so you can discover your favorite flavors.
Anchovies, olives, salami, Canned tuna…
Love the concept of these pantry kits from Providore— if anything, they’re a great way to get some inspo on items to stock your shelves with. So many good sauces, vinegars, and snacks. Botanica also offers another excellent pantry box!
Momofuku Chili Crunch
Superior for topping cucumbers with and also very good on just about anything.
Honey, maple syrup, sugar, date sugar
Naturally, having some sweeteners on deck will serve you well when it comes to baking, making sauces or dressings or soups. With honey, I love having an infused option (hot honey, lavender honey, rosemary honey) as well as a normal option, and then a couple of basic sugars for everything else.
Backup jar of capers, pickles, olives…
Whatever briney little snack you find yourself running out of the most often—do yourself a favor and grab two. For me, it’s capers and cornichons: if I’m being honest with myself, I know I’ll inevitably get through a jar much faster than I think I will and it’s best I grab an extra. In my apartment, space is precious and I have such little storage that I don’t do this with many things, only my favorites!
Crushed Tomatoes, tomato pasta
Having crushed or whole canned tomatoes and some tomato paste on hand opens up a world of options: suddenly, I can make a shakshuka or a pasta sauce from scratch and it’s no trouble at all.
Regular + Specialty Vinegar
I am a vinegar fanatic and usually have ACV, distilled white vinegar, rice vinegar, sherry and red wine vinegar, as well as something special. I love Tart’s vinegars, and you can order them directly from their website. They’re made in small quantities by one person and it shows! I love adding these to everything from salad dressings to roast chickens to marinated beans to pickled veggies. For a more affordable option, try Acid League.
Grains, nuts and spices in small quantities
One of the best tips I’ve learned about storing these things is that it’s better to buy a smaller amount and use them all up, instead of buying the biggest quantities you can. The quality can start to decline pretty quickly, so I always opt for the smallest packages so I’m working with the freshest ingredients whenever possible. This is essentially the only exception I’m making on this post which is primarily about staying stocked to avoid frequent grocery trips, lol, but I’d rather have fresh grains/nuts/spices than stale ones and a half hour saved!
Bouillon Cubes
Love keeping these around so I’m always prepared to make broth, soup or the base of some sort of chicken dish.
Preserved Lemons
Perfect for salads and for baking lemony scones and such, these are a luxurious little item I’m never without. They generally have them at Whole Foods or smaller specialty stores, but you can just as easily make them yourself—just give them a few weeks in the fridge before you use them.
Pasta, udon noodles
Huge fan of keeping one package of pasta (bucatini is my fav) and one package of udon noodles around so I’m free to make a lemony pasta, gochujang noodles or peanut noodles at the drop of a hat.
Good mayo
If you’re a mayo hater, I understand where you’re coming from…but I’m also determined to change your mind. While tomatoes are retreating from peak season by now, you should still try this toast on its own : ) The primal avocado mayo is my favorite to buy from the store—making it from scratch tastes completely different to me and is worth a shot if no store brand will ever change your mind—and if I have herby chicken or tuna salads lined up for the week, (recipe for a truly life-changing chicken salad coming later this month!) I’ll be through a jar in no time, so this is another I’ll grab a backup for.
Beans
Cannelini beans and gigante beans are the only beans I truly love, so I’ve always got a can or two of cannelini lying around. (Say that five times fast, etc., etc.) Crisped up or warmed through and seasoned well or paired with an herby dressing, they’re a nourishing lunch that takes only about 10 minutes to throw together, which we love. See also: Fresh Greens, Spicy Beans & Poached Eggs, Green Romesco Beans, Easy Cannelini Beans.
Baking Essentials
And last but not least, but maybe most obvious: baking soda, baking powder, all purpose flour, vanilla extract, cocoa powder, cream of tartar. Everything you’ll need to make a dessert whenever you feel like it! 🍰