The A to Z Well Stocked Pantry Non-perishables

One of the keys to stress free daily cooking and entertaining is having a well stocked pantry. With all of the ingredients at hand, you can create amazing at a moment’s notice. Some of my most interesting and delicious meals came from my pantry because I just didn’t feel like food shopping that day. In addition to some recipe staples that I have included, the well stocked pantry should include every day as well as a few exotic staples.

The following list is what I consider to be the ultimate. But, with that in mind, it is a list that would allow you to be impromptu and cook a great number of ethnic and regional dishes without going to the market every single day.

Please keep in mind that many items such as , dried and oils have limited shelf life and buy in sizes that you know you will use up in under 6 months. Oils can easily go rancid while spices and dried herbs lose their potency so store them both away from heat and sunlight.

Purchase the freshest, best ingredients in all categories that you can afford. You will be amazed at the taste difference. You can prepare the simplest dish with fabulous ingredients and your family and friends will be wowed.

Asian: Thai chile Thai red curry paste garlic chile Sriracha Thai Asian Hoisin sauce tamari paste or powder sauce mirin - sweet rice wine for cooking pickled sambal oelek bamboo shoots water chestnuts crispy fried Chinese Noodles - fine and wide

Baking and Desserts: no-stick cooking spray baking powder baking soda cream of tartar vegetable shortening lard unflavored gelatin unsweetened cocoa best quality unsweetened chocolate best quality bittersweet chocolate - chips and bars best quality semi-sweet chocolate - chips and bars best quality white chocolate - chips and bars instant espresso granules natural almond extract natural mint extract cornstarch tapioca - pearl and fine natural food coloring - liquid and/or gel sprinkles - chocolate and colored coarse colored sugar

Bottled and Canned: tuna salmon paste tomato paste - can or tube mango nectar pineapple juice tomato juice cranberry juice guava nectar peach nectar low-sodium beef broth or stock - in a box low-sodium chicken broth or stock - in a box canned pumpkin purée capers sun dried tomatoes - dry and oil packed San Marzano tomatoes - 28-ounce cans - whole, chopped, puréed diced fire roasted tomatoes mandarin orange segments

chickpeas/garbanzo beans - canned black beans - canned white beans - canned natural peanut butter natural almond butter Nutella assorted sodas for mixers including tonic water and seltzer or club soda

Chiles: canned in adobo sauce dried ancho dried New Mexican red dried Cascabel Thai chiles ground

Condiments: best quality (I use Hellmann’s!) A-1 olives - green, stuffed, kalamata, oil cured pickles - garlic, , sweet and cornichons, okra hot pepper rings pickled cherry peppers peperoncini flat in tins or jars tahini paste

Dairy: powdered milk evaporated milk condensed milk

Dried Fruit: coconut - shredded and/or flakes raisins currants cranberries apricots prunes dates

Everything but the Bagel Flours: all-purpose flour cake flour whole wheat flour semolina rye flour rice flour almond flour

Glazes: balsamic glaze molasses orange marmalade apricot marmalade

Grains: bulgar wheat oats - old fashioned, quick cooking and steel cut cornmeal - white and yellow grits farro breadcrumbs panko

Herbs - Dried: dried Italian blend dried dried sage dried dried dried dried dill dried dried dried dried bay leaves

Idaho Potatoes Jellies, Jams and Preserves: red currant jelly red raspberry jelly apricot preserves orange marmalade straw berry preserves blueberry preserves guava jelly

Kosher : Diamond Crystal Kosher Salt is preferable

Legumes: assorted dry beans such as garbanzo, cannellini, kidney, pinto, black assorted lentils soybeans dried peas

Mustards: spicy brown Dijon coarse or whole grain yellow Coleman’s dried mustard with

Nuts: It is wise to keep nuts in a zipper bag in the freezer for long shelf life. pecans walnuts hazelnuts pistachios macadamias cashews almonds peanuts - though technically the peanut is a legume, we think of it as a nut

Oils: best quality extra virgin olive oil for cooking light vegetable oil such as canola safflower or grapeseed toasted oil peanut oil corn oil flavored oils for dressing and garnish such as hazelnut and walnut You can make your own flavored oils, by steeping chilies or herbs in olive oil. You also can make herb oil by putting olive oil and your herb of choice in a blender and processing until the herbs are puréed. Pasta: linguine spaghetti capellini - angel hair orzo orecchiette - little ears farfalle - bow ties macaroni fettuccine ditalini lasagna fusilli rotelle penne conchiglie - shells rice noodles buckwheat noodles soba noodles

Udon noodles whole grain noodles cellophane noodles couscous and Israeli couscous

Perishables - Not Refrigerated: shallots red onions yellow onions sweet onions such as Maui or Vidalia Red Bliss potatoes Yukon Gold potatoes Russet potatoes sweet potatoes fresh garlic tomatoes bananas

Quinoa: red, black and white

Rice: long grain rice Arborio rice- for risotto basmati rice, white and brown sushi rice wild rice jasmine rice Carolina Gold

Spices: whole peppercorns - Tellicherry, Malabar, white sea salt - fine and coarse Maldon sea salt Fleur de sel sea salt kosher salt pure dill seed ground

cinnamon sticks - ground and seeds whole ground ginger ground red chile flakes - ground and seeds mustard seeds - yellow and black sesame seeds - ground and whole Old Bay seed seed star Oriental 5-spice blend cloves - ground and whole pickling spice

Spirits: bourbon gin Scotch rum - light, dark and spiced tequila armagnac - prune calvados - apple cr.me de cassis - black currant creme de framboise - raspberry Cointreau or Grand Marnier - orange kirsch - cherry creme de menthe - Sambuca - anise/licorice Frangelico - hazelnut Chambord - blackberry

assorted beers

Sweeteners: granulated white sugar light brown sugar dark brown sugar corn - light and dark molasses honey pure maple syrup - grade B confectioners’ 10x sugar agave nectar

Tabasco and Other Hot : Tabasco Crystal Louisiana Frank’s Hot Sauce habanero hot sauce cayenne hot sauce Sriracha

Vanilla: pure extract fresh vanilla beans vanilla paste

Vinegars: balsamic , aged and regular red/white wine vinegar Champagne vinegar aged sherry vinegar apple cider vinegar rice wine vinegar white distilled vinegar You can make all sorts of flavored by steeping your favorite fruit (such as peaches, blueberries, or raspberries) or herbs (think or basil) in red wine or white wine vinegar.

Wine: red wine - pinot noir, cabernet sauvignon, merlot, chianti, Tempranillo white wine - Chablis, sauvignon blanc, chardonnay, pinot grigio, sauternes rosé dry sherry Marsala Madeira dry vermouth port Champagne Cava - Spanish sparkling wine

Xanthan Gum: Used in gluten-free baking as a thickener, emulsifier and stabilizer.

Yeasts: fresh yeast dry yeast

Za ‘atar: Za ‘atar is a Middle Eastern herb and spice blend with sesame seeds and wild thyme. It is fabulously fragrant and flavorful.