| had a nickel for every time I heard someone lament | | | | fresh herbs are always best, often dried herbs will |
| having a full pantry and nothing to eat... We've all | | | | do...just don't use the herbs that came with your spice |
| learned from experience that the difference between | | | | rack! Fresh, dried herbs and spices can be purchased |
| a full pantry and a well-stocked pantry is the | | | | by weight in small batches in the bulk foods section of |
| difference between a delicious home-made meal and... | | | | reputable markets. Here is a list to get you started: |
| well, takeout. Again. A truly well-stocked pantry has | | | | Dry Goods: All-Purpose Flour, Cornmeal, Baking |
| the utility food items that transform a few fresh | | | | Powder, Baking Soda, Bread Crumbs |
| ingredients into a full meal. The most important pantry | | | | Herbs/Spices: Oregano, Basil, Chili Powder, Cinnamon, |
| items tend to be used in lots of different ways and | | | | Nutmeg, Paprika |
| enable your fresh meats and vegetable to become | | | | Seasonings: Kosher/Sea Salt, Black Peppercorns, |
| lots of different dishes. | | | | Cayenne Pepper |
| Key items--like beans, rice and pasta--are the makings | | | | Rounding out your pantry are condiments, dry beans |
| of great side dishes while sauces, soups, dressings | | | | and dry storage. The most important condiments to |
| and marinades are all a snap if your pantry includes | | | | have on hand for cooking are Worcestershire sauce |
| broth, good vinegar, and good oils. Good quality olive oil | | | | and Dijon mustard. I like to have both a smooth Dijon |
| is a must, as is your favorite cooking oil, but peanut oil | | | | with white wine and and coarse grained country |
| is also good for frying and high heat cooking as is the | | | | mustard on hand. Dry beans and lentils are hearty, full |
| versatile and healthful grapeseed oil. Try the broths in | | | | of fiber and last forever in the pantry, so stock up on |
| resealable cartons and experiment with different | | | | all your favorite varieties. Keep a 10-bean mix on hand |
| pastas. Always get couscous and other grains in plain | | | | for soups and stews. Your dry storage drawer or bin |
| varieties to jazz up according to your mood. Quantities | | | | should contain your favorite varieties of potatoes (I like |
| of all will be dictated by your families tastes and | | | | red skinned or Yukon Gold), onions, shallots, and garlic. |
| appetites, but start with these: | | | | These items should be kept in a cool, dry, dark space |
| Oils: Olive Oil, Canola Oil, Sesame Oil, Peanut Oil | | | | and used or disposed of before they sprout or |
| Vinegar: Balsamic, Apple Cider, Red Wine, White Wine, | | | | become soft and yielding to the touch. |
| Rice Vinegar | | | | Here's a good list to start with: |
| Broth: Vegetable, Chicken, Beef | | | | Dry storage: Potatoes, Onions, Shallots, Garlic |
| Beans/Canned: Red Beans, Kidney Beans, Black | | | | Condiments: Dijon Mustard, Worcestershire Sauce, |
| Beans, Chickpeas, Tomatoes | | | | Soy Sauce |
| Pasta: Spaghetti, Bowties, Penne, Orzo, Couscous | | | | Dry Beans: Red Beans, Black Beans, Navy Beans, |
| Rice: Long Grain White, Brown, Arborio, Basmati, | | | | 10-bean mix, Lentils |
| Jasmine | | | | Once you have your basic pantry items, you’ll |
| Another key group of pantry essentials are the dry | | | | want to fine tune your list a bit to your favorite kinds of |
| ingredients, including baking ingredients, seasoning and | | | | cuisine. Here are some great items on have on hand, |
| dry herbs. All purpose flour is very important, as is | | | | organized by cuisine type to enable what ever kind of |
| kosher or sea salt, fresh black peppercorns. While | | | | food your family likes best. |