Pantry Must-Haves!

A well-stocked pantry makes all the difference when it comes to cooking! Not only does it make the whole process a lot easier, but enables you to prepare meals on the fly. Always buy organic when possible.

As far as herbs and spices go, I tend to think that fresh is best, but there is absolutely nothing wrong with dried ones. Just make sure to check your spice jars at least once a year. If you remove the lid and take a sniff, but don't actually smell anything, it's time to replace it!

Frozen herbs are also a good option. Check out my blog post dated 11/2/10 to learn more! And now, for the "must-haves"...

Baking Staples

• Pure Vanilla Extract
• Baking Powder
• Baking Soda
• Unsweetened Chocolate or Cocoa Powder
• All-Purpose Flour
• Hazelnut or Almond Flour (good for breading fish, too!)
• Oats
• Superfine Sugar
• Brown Sugar

Canned & Jarred Items

• Italian Plum Tomatoes
• Marinara Sauce
• Tomato Paste
• Capers
• Minced Garlic
• Pesto
• Beans: Cannellini, Chickpeas, Black, Pinto
• Mustards (for sauces & vinaigrettes - Maille brand is my fav!)
• Chicken or Vegetable Broth
• Fruit Jam
• Salsa
• Marinated Artichokes
• Hearts of Palm

Pasta & Grains

• Assorted Pasta: Spaghetti, Penne, Rigatoni, etc.
• Wild & Brown Rice
• Couscous
• Orzo
• Quick-Cooking Polenta

Nuts & Dried Fruits

• Pecan & Walnut Pieces
• Pine Nuts
• Slivered Almonds
• Dried Currants
• Dried Apricots
• Dried Sour Cherries
• Sundried Tomatoes

Oils, Vinegars & Sauces

• Extra Virgin Olive oil
• Canola Oil
• Toasted Sesame Oil
• Good Balsamic Vinegar
• Apple Cider Vinegar
• Red Wine Vinegar
• Soy Sauce

Other

• Good Sea Salt
• Kosher Salt
• Honey
• Panko
• Dried Mushrooms
• Spices: Basil, Oregano, Herbes de Provence, Tarragon, Dill, Thyme, Rosemary, etc. (although fresh is always best!)

Also, these are not “pantry” items per se, but it’s always a good idea to have fresh eggs, milk, parmesan cheese, lemons (I use a ton of them!), potatoes, onions and shallots in the house. I also keep frozen fruit (for smoothies) and shelled edamame in the freezer.

Other tips?

Parchment paper (which is heat-resistant, nonstick, and disposable) makes for very easy clean-up. I line my pans with it ALL the time! Yes, I'm lazy :)

Last but not least, I keep a salt box, pepper grinder, and a bottle of olive oil (with an easy-pour spout) by the stove, as they are my "Holy Trinity" if you will! I pretty much use them in every meal I make, so I like to keep them within reach. Don't keep the oil too close to the stove though... you don't want to cook the bottle.