How to stock a complete pantry – first steps
Before you stock a new pantry remember, everyone starts from zero – or Ramen. Contrary to what my friends thought in our college years, stocking a pantry does not begin and end with paper plates and a handful of take out menus.
A well-stocked kitchen means less time spent planning and money wasted making things up as you go (read as: ordering out). Stocking your first kitchen is a simple matter of sticking with the basics, it’s not an adventure quest. Even if your kitchen isn’t new, it’s always a good idea to evaluate what you have on hand-keep what works and toss that questionable bottle of who-knows-what from 1998. We only want to look like we’re successfully improvising!
It is important to note that the list of best materials and ingredients to stock your kitchen is completely subjective based on culture and geography. What works for this girl from Brooklyn may not suit someone from the middle of Wyoming. These are simply what I started with, what I always come back to and what never fails. From these you can craft a diverse flavor palate that lets you prepare a variety of meals either on the fly or with a little planning in advance.
Congratulations on your first (or newest) empty kitchen! Now let’s get it stocked and ready to cook.
Oils & Vinegars
Not only for dressing salads but for frying, sautéing and flavor layering.
- Extra Virgin olive oil
- Vegetable oil
- Sesame oil
- Red wine vinegar
- White vinegar
- Balsamic vinegar
- Rice wine vinegar
Salts, Spices & Dried Herbs
For seasoning, marinating and adding flourishes to sides, mains and salads.
Two types of salt are necessary for cooking:
- Kosher salt (I prefer Diamond Crystal over Morton’s Kosher because its less salty and you can control layering the seasoning easier)
- Table salt-good for baking and brines
Spices & Herbs
- Black pepper
- Onion powder
- Garlic powder
- Cumin
- Chili powder
- Paprika
- Red pepper flakes
- Oregano
- Basil
- Thyme
- Bay Leaves
- Rosemary
- Italian seasoning
Sweeteners
- Granulated sugar
- Honey
- Agave
- Maple syrup
Canned Goods and Cartons
- Crushed tomatoes
- Diced tomatoes
- Tomato paste
- Black Beans – canned beans are great when short on time
- Kidney Beans
- Tuna fish
- Chicken broth- I prefer the taste of broths from cartons than cans
- Vegetable broth
Pastas/Grains/Legumes
- Spaghetti and a few different shaped pastas
- Basmati rice
- Brown rice
- Farro
- Quinoa
- Bulgur wheat
- Rolled oats
- Beans – legumes made from dried taste better than canned
- Lentils
- Chickpeas
Frozen Foods
Always excellent in a pinch as a dinner side or to throw in a blender for smoothies.
- Spinach
- Corn
- Peas
- Blueberries
- Strawberries
- Bananas
Meat/Seafood
Great to buy extra and thaw when needed.
- Chicken breasts and thighs
- Ground turkey
- Steak
- Salmon steaks
- Cod
- Halibut
- Pollock
- Shrimp
Fresh Produce
I always keep these around the house. They are the building blocks of great food.
- Onions-yellow
- Onions-red
- Garlic
- Shallots
- Celery
- Carrots
- Potatoes
- Lemons
- Romaine
- Baby spinach bagged
Condiments
- Dijon mustard – I would keep this by the ton if I could! I love it for so many things.
- Mayonnaise
- Ketchup
- Hot Sauce
- Soy sauce
- Sriracha
- Salsa
Dairy/Refrigeratables
- Milk
- Plain yogurt
- Eggs
- Butter
- Heavy cream
- Tofu
Finally…
I know, I know, the list seems exhaustive but take your time with it. You don’t have to get everything at once. You may find you like or use some things more than others. That’s when you should experiment, branch out and create your own flavor palate and style.
Let’s get started with a simple pasta recipe I hope you’ll love.
In the next article we’ll tackle how to stock your new pantry for baking. Cake ahoy!
Happy stocking!
Tracy from Real Not Perfect
