We've talked in the past about a few ingredient staples that help us get dinner on the table faster. Here are a few more great pantry staples (no fridge, no freezer stuff here) that will help you throw meals together at a moment's notice.
The list below includes several of the basics from our own kitchen pantry, with a few notable omissions. We'd like to think that most people will have the following on hand: kosher salt, black pepper, olive oil, balsamic vinegar, flour and sugar. Without these items, many dishes are doomed from the start, so if you're just starting to build a pantry, make sure you always have these items as well.
Here are a few more of our must-have ingredients that have bailed us out of "we don't have anything to eat, let's just go out" more than once:
1. Pasta: Although it's easy to get pasta-ed out when you're saving your pennies, having a bag or box in the back of your pantry is always helpful. There isn't a meat or vegetable that can't be combined with pasta to make a meal. It's literally as simple as that.
2. Canned Tomatoes: Though we prefer canned tomatoes from the summer harvest, canned tomatoes are a staple for many a chili or sauce. They're easy to toss into soups, stews and sauces. We love whole tomatoes as they always seem to have a little extra flavor that you don't get with pre-diced or chopped.
3. Coconut Milk: A can or two of this creamy deliciousness can make any meat into a curry in a snap, plus it's also great at thickening or in desserts. If it still feels a little odd to call a basic, check out these recipes which will make you a convert.
4. Beans: Although we stock dry beans, canned is just fine. They can be tossed into soups, salads, ground into hummus or added to ragu style dishes. They're shelf stable protein and that... that we love. If you're new to working with dry beans, here's how (and it doesn't even require an overnight soak!).
5. Rice: Choose whatever rice you eat most often and always have an extra bag on hand. Rice on its own with a little butter and salt isn't a bad way to end a day, but it can be dressed up with leftovers or whatever bit of meat and veg you have lurking in the back of your fridge.
6. Peanut Butter: Even though we grind our own peanut butter at the local grocery store, that doesn't mean we don't have a jar of the storebought stuff lurking in the back of the pantry. Sandwiches are always an option, but peanut butter can also be added to sauces, dips, desserts and more to give a rich flavor that doesn't taste like you just "threw something together at the last minute."
7. Stock or Broth: Although we make our own, the supply does dwindle from time to time. Look for no salt or low salt and organic options at the store to ensure you're getting only what you want from it — a rich taste to add depth to your cooking.
8. Pouch Albacore Tuna: Yes tuna in a can is less expensive, but it really lacks when it comes to taste (and other health and safety concerns). Look for water-packed tuna in a pouch and add it to a salad, patty it up, make a sandwich, or add it to a casserole.
9. Raisins: These small sweet snacks can be a little bit of brightness in the back of your pantry and although you might not get the hankering for them every day, they can make a bare pantry truly shine. Add them to salads, tuna or chicken salad sandwiches, eat them as they are or toss them into baked goods. We prefer golden, but many prefer the traditional dark variety.
10. Boxed Cereal: Even though this isn't traditionally considered an ingredient it can be a meal all in itself. Cereal is an acceptable dish for any time of day though it can be ground up and used as coating for fish, chicken or shrimp, or tossed in meatloaf for a little body, or even sprinkled on top of your next mystery casserole for a little crunch.
Do you have a pantry staple we didn't cover? Mushrooms? Olives? Artichoke hearts? Let us know below!
Related: What Are Essential Pantry Items For The Freezer?
(Images: Faith Durand 1, 2, 3, Food Agencies, Emily Ho, Emma Christensen, Michele Humes for Serious Eats, Guidestobuy, Sara Kate Gillingham-Ryan, Flickr member wsilver licensed for use by Creative Commons)










Martha Concrete Lam...

Since you are discussing just the pantry, I'd say this is a pretty thorough list. I know that I don't even allow myself to get down to just one package/can/box of those items listed above as they are staples that I rely on too heavily.
For tuna, I vote instead for good imported stuff in olive oil--pricier, but so much tastier.
I also keep canned clams on hand, for an easy pasta with garlic and parsley.
And all kinds of nuts--excellent additions to salads, rice, etc. Though technically I usually keep these in the freezer, to keep them from going rancid.
When I moved in with my boyfriend, I also moved in with his huge bag of rice. At first, it was this annoying behemoth that I kept tripping over, but now that I'm back in the swing of cooking I LOVE the huge bag of rice! Whenever I feel like there's a "hole" in the meal, I make a pot of rice and it feels complete.
I also like to keep those tiny bottles of wine around. One is usually enough for whatever recipe I'm working with and it keeps me from having to purchase and open a full bottle of wine.
Tinned fish are disgusting. The only fish I have in my kitchen is the smear of anchovies in my bottle of Worcestershire sauce.
Also, why is bread not getting any love? Save when it get moldy, you can always use it for something whether it's fresh, stale, or dried up.
I agree with zlo - go for the tuna packed in olive oil, much tastier. I also keep a variety of nuts and dried fruits around - they're great for jazzing up rice dishes or adding to sauteed something. In the canned vegetables arena, I also keep a can or two of corn and one of hominy, mainly for some soups and chilis I like to make. A variety of dried peppers and dried mushrooms is also good to have on hand. I generally use the peppers in chili, and rehydrated mushrooms are great with pasta or in a simple, broth-based soup.
I've got no use for fish or raisins (can't even feed the latter to the dog), so I'd swap in lentils and popcorn, instead. I'd also replace the coconut milk with soy milk.
As a vegetarian, I'd replace the tuna with a bag of walnuts or blanched almonds.
I'm not sure if you'd count these as pantry staples. But for spices (yes fresh is always better when applicable and possible) I always make sure I have salt, black pepper, garlic powder, onion powder, and cinnamon.
WTF how is coffee not on this list?
Walnuts. Toss in while baking, on top of salads, or a handful as a snack.
This list is pretty much in line with how I stock up. About the only thing on this list that I rarely keep on hand is boxed cereal.
I would expand the list so that instead of specifying raisins, I would just say dried fruits (similar to how you listed beans in general as opposed to chickpeas or black beans specifically). I keep a variety on hand for cooking and baking, same with nuts. And definitely same with grains. I usually have a few different kinds of rice on hand but always risotto, always long grain, and always either jasmine or basmati. Plus then there's cornmeal, polenta, quinoa, couscous (yes, it's pasta, tho), oatmeal.
Other quick meal ingredient staples in my pantry are capers, anchovies and sardines, dried porcini and girolles, a jar of roasted peppers, whole matzohs, pumpkin puree, mango chutney, salsas, and curry pastes.
Got to add oats, couscous, tomato paste and golden syrup. Basati rice is essential. At least one kind of nut and tine of kidney, chickpeas and black beans. Also soy sauce.
I wouldn't consider boxed cereal to be a staple. For one thing, it's expensive. Sub that with steel-cut oats and you're golden.
Bacon?
The only thing I have to add is sriracha. Besides that, this is my exact pantry!
Good list! I plan to restock my kitchen once I get the cupboards reorganized. I like to buy dried beans, but it's always good to have a can or 2 as well.
Sundried tomatoes, artichoke hearts, capers, olives, roasted red peppers.
Also... cornmeal, canned chipotles in adobo, tvp.
Lastly, gluten flour- I know it's not what you're thinking, but gluten flour can be kneaded into leftover chili, stew, casserole, whatever to turn leftovers into patties, burgers, or loafs. Chili burgers are the best. As a vegan who eats gluten, this is one of the most used ingredients in my pantry.
oh! and hot sauce. :)
Baked beans!
I always have yeast and flower as well. Because worse comes to worse, I can always make pizza.
I would disagree with the raisins, coconut milk, and boxed cereal, as I rarely eat or cook with these items. Also, instead of peanut butter I'd say some kind of nut is good to have on hand, for snacking, sprinkling into salads or pilafs, baking with, or crushing up and using as a coating for fish.
I think it's a good idea to have a few squares of dark chocolate on hand; you never know when you'll need it!
Sundried tomatoes, garlic, charcuterie (ham, saucisson, etc), olive oil, fresh herbs
@ladymantle -- I'm a major tea drinker and it's always in my cupboard as well but when I read the post it seemed mostly geared towards throwing together a satisfying or decently substantial main meal out of non-perishables.
Plus the post gave us flour, sugar, salt, pepper, oil, vinegar, etc. (which I would take to mean spices, condiments, and the like) as freebies in this pretty fun exercise.
Sea Salt? Cocoa? Canned Corn? Tea? Orzo?
I would have to add Pesto - can't live without it! Red or green - pesto + pasta is a meal from cupboard basics.
Not a bad list. I too would ditch the raisins and tuna for maybe jarred sauce (it'll do in a pinch, and there are good ones out there) and garlic. I don't want to know a pantry (or world) without garlic.
These sound so tasty! I have to find ways to improvise and make raisins and nuts and fish tasty, because my husband is a very picky eater and finds my disguised foods! :)
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i love to keep oatmeal and pancake mix in my panty. if you dont have bread you can use pancakes and oatmeal is great for lots of things. i also keep these in my emergency kit