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“Pantry” is an antique word with an eternal logic: Cooking is simpler and faster when you already have the ingredients.
Our definition of pantry encompasses refrigerator, freezer and cupboard, so you can make entire meals with “p...
Store everything you can in clear containers. Airtight plastic ones are best, and available in many shapes, sizes, and systems. Rectangular shapes make the best use of space.
Keep a roll of painter’s tape and some permanent markers in a kitchen drawer
BY JULIA M...
Write a proposal of what to keep in stock for the recipes you like.
Refill with food that supports your cooking goals.
Be realistic about your habits.
BY JULIA MOSKIN
Buy ground spices in the smallest quantities you can find
Basic: Extra-virgin olive oil, neutral cooking oil, red-wine vinegar, white vinegar or white-wine vinegar.
Expanded: Peanut oil, coconut oil, sesame oil, sherry or balsamic vinegar, apple-cider vinegar.
BY JULIA MOSKIN
Basic: Tuna in olive oil, tomato paste, diced tomatoes, tomato sauce, chicken stock or vegetable stock (box-packed tastes better than canned)
Expanded: Sardines, unsweetened coconut milk, whole Italian plum tomatoes, beef stock (box-packed bett...
Basic: Kosher salt, red-pepper flakes, ground cayenne, curry powder, bay leaves, black peppercorns, sweet paprika, ground cinnamon, ground cumin, garlic powder or granulated garlic, dried thyme and dried oregano.
Expanded: Flaky salt, single-ch...
Basic: Long-grain white rice, one or two other grains (such as quinoa or farro), dry pasta (one long, one short and chunky), plain bread crumbs, crackers, canned beans (white beans, black beans and-or chickpeas), dry lentils.
Expanded:...
Nuts and nut butters: Walnuts, almonds, roasted peanuts, peanut butter (smooth and crunchy).//Almond butter, tahini, pecans.
Sweeteners: Honey, maple syrup, granulated sugar.
Preserves and pickles:
Produce: Garlic, onions, all-purpose potatoes (such as Yukon Gold), lemons, shelf-stable tofu (Essential for vegetarians, Expanded for others).
Expanded: Russet potatoes, carrots, celery, limes, ginger, avocados, parsley, cilantro,...
Dairy: Eggs, unsalted butter, cheeses (Cheddar, Jack or Colby, Parmesan), milk or cream for cooking (not skim).
Expanded: Plain full-fat yogurt, more intense cheeses (pecorino, feta), salted butter.
BY JULIA MOSKIN
Basic: Chicken parts, sausages, thick fish fillets, shrimp, thick-sliced bread (for toast), spinach (and other vegetables such as corn and peas), berries (and other fruit such as peaches and mango). Some fruits and vegetables take particularly well to freezing
Baking: All-purpose flour, cornmeal, rolled oats, cornstarch, baking soda, baking powder, pure vanilla extract, light brown sugar, dark brown sugar, confectioners’ sugar, bittersweet baking chocolate, semisweet chocolate chips, raisins or another dried fruit, cocoa powder.
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