Embarking on the journey of stocking a pantry can be overwhelming, yet incredibly rewarding. Discover the art of selecting essentials, maximizing space, and maintaining a well-organized pantry that caters to your culinary needs and lifestyle.
WithWith the restaurant world continuing its devastating free-fall and more cities issuing stay-at-home orders, it’s a fair assumption that you will be cooking at home more than ever
Here are a few things to keep in mind:
- There is no one-size-fits-all shopping list
- When it comes to shopping, make a list and have a plan so you can get in and out of the store quickly
- If the store doesn’t have what you need, it’s probably not worth going to another – be flexible and try something you maybe wouldn’t have picked up before
Meat and seafood
The best meats to freeze are cuts that can stand up to a long cook (braising or roasting) without losing their integrity.
Fermented and pickled things
Kimchi, sauerkraut, pickled beets, and miso are all instant flavor enhancers and keep indefinitely in the fridge
- Miso in particular is a versatile umami-booster that’s at home in soup, marinades, cookies, and more
- Preserved lemons: They last forever, add a cured citrus brightness, and are easy to make
Spreads and stir-ins
Fancy dairy
Produce
Lemons, limes, onions, garlic, and root vegetables
- Hearty greens like kale and collards will keep for a week, as will most uncut fruit.
- Frozen fruit and veggies are also an option, and you can do it yourself.
Next-level seasoning
Turmeric: It’s been popular in India for thousands of years
- Harissa: A spicy North African chile paste that zips up sauces, eggs, marinades, dips, stir-fries, and more
- Finishing salt: Kosher salt is the type most commonly called for in recipes, but finishing dishes with a sprinkle of flaky sea salt (Maldon for purists, Jacobsen’s for modern tastes) is an easy way to feel fancy at home
Dairy and eggs
Hard cheeses like Parmesan (in block form) last for weeks; cheddar, Gruyere, and feta are also safe bets.
- Eggs are good for breakfast, baking, and tying a bowl of odds and ends together. Keep in the refrigerator for several weeks.
Texture boosters
Fried shallots: Add crunch to rice and noodles, salads, and baked pastas or casseroles.
- Chile oil/chile crisp: Add a spicy, garlicky, crunchy kick to everything from rice to veggies to chicken and fish.
Canned and jarred goods
These include tomatoes, coconut milk, stock, stock/broth, salsas/simmer sauces, nut butters, pickles, condiments, and sauces.
- Can be useful for tying together refrigerator loose ends in a pot, etc.
Beans and legumes
Nutritious and long-lasting, they can be eaten on their own or added to soups, stews, salads, stir-fries, and more.
- Dried beans are better if you’re willing to put in the time to cook them, but canned also work.
Cured meats and tinned seafood
Tinned fish: anchovies, mackerel, salmon or tuna for melting into sauces and dressings
