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 food 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 spices, dried herbs 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 garlic paste Thai red curry paste garlic chile sauce Sriracha Thai fish sauce Asian oyster sauce Hoisin sauce soy sauce tamari wasabi paste or powder ponzu sauce mirin - sweet rice wine for cooking pickled ginger 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 anchovy 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 chipotles in adobo sauce dried ancho dried New Mexican red dried Cascabel Thai chiles ground cayenne pepper
Condiments: best quality mayonnaise (I use Hellmann’s!) Worcestershire sauce A-1 steak sauce ketchup barbecue sauce olives - green, stuffed, kalamata, oil cured pickles - garlic, dill, sweet and cornichons, okra hot pepper rings pickled cherry peppers peperoncini flat anchovies 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 Spice Flours: all-purpose flour cake flour whole wheat flour semolina rye flour rice flour almond flour
Glazes: balsamic glaze pomegranate 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 herb blend dried Herbes de Provence dried sage dried basil dried chervil dried marjoram dried dill dried parsley dried thyme dried oregano dried rosemary 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 Salt: 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 mustard with horseradish
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 olive oil for cooking light vegetable oil such as canola safflower or grapeseed toasted sesame 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 cloves 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 saffron dill seed ground cinnamon
cinnamon sticks cumin - ground and seeds whole nutmeg ground ginger ground allspice red chile flakes curry powder turmeric coriander - ground and seeds mustard seeds - yellow and black sesame seeds cardamom - ground and whole ras el hanout garam masala Old Bay seasoning celery seed poppy seed caraway seed star anise Oriental 5-spice blend cloves - ground and whole pickling spice sumac
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 - peppermint Sambuca - anise/licorice Frangelico - hazelnut Chambord - blackberry
assorted beers
Sweeteners: granulated white sugar light brown sugar dark brown sugar corn syrup - light and dark molasses honey pure maple syrup - grade B confectioners’ 10x sugar agave nectar
Tabasco and Other Hot Sauces: Tabasco Crystal Louisiana Hot Sauce Frank’s Hot Sauce habanero hot sauce cayenne hot sauce Sriracha
Vanilla: pure vanilla extract fresh vanilla beans vanilla paste
Vinegars: balsamic vinegar, 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 vinegars by steeping your favorite fruit (such as peaches, blueberries, or raspberries) or herbs (think tarragon 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.