Learn more about food with this collection
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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 “pantry” items.
It is ok not to have everything- there are three levels of pantries- essential, expanded and expert. No two people will agree on a list of staples — but there are fundamentals ingredients to keep on hand that last.
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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. It’ll help you make quick labels.
BY JULIA MOSKIN
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paraphrased
original BY JULIA MOSKIN
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BY JULIA MOSKIN
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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
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Buy ground spices in the smallest quantities you can find
Buy fresh herbs.
Buy heavy, shelf-stable ingredients like boxed broth and canned tomatoes in bulk;
Cooked ingredients are much easier to use up than raw ones.
BY JULIA MOSKIN
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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
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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 better than canned).
BY JULIA MOSKIN
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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-chile powders (such as ancho and pasilla), ground coriander, turmeric, smoked paprika, cardamom, za’atar, allspice, fennel seeds, dry mustard, garam masala (a basic Indian mix of warm spices), five-spice powder (a basic Chinese mix of spices), whole nutmegs.
BY JULIA MOSKIN
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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: Rice noodles, basmati or jasmine rice, brown rice, panko bread crumbs, dry beans.
BY JULIA MOSKIN
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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: Fruit jams and preserves, anchovies.//Olives (oil-cured and-or in brine), capers in brine.
Condiments and sauces: Basic vinaigrette, mustard (yellow or Dijon), mayonnaise, ketchup, hot sauce, salsa, soy sauce. //Worcestershire sauce, hoisin, Thai red curry paste, fish sauce, anchovy paste, harissa.
BY JULIA MOSKIN
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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, scallions, jalapeños.
BY JULIA MOSKIN
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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
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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
Expanded: Pancetta, artichoke hearts, homemade stock, homemade bread crumbs, fresh pasta, vegetables (cauliflower, broccoli, cut and peeled winter squash, chopped onions), cooked grains.
BY JULIA MOSKIN
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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.
Expanded: Cake flour, whole-wheat flour, dark baking chocolate, vanilla beans, almond extract, powdered gelatin, molasses, light corn syrup, buttermilk powder, active dry yeast.
BY JULIA MOSKIN
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BY JULIA MOSKIN
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BY JULIA MOSKIN
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BY JULIA MOSKIN
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CURATED BY
Accomplished doodler. Recovering procrastinator. Amateur artist, game designer, and writer of mystery and sci-fi stories. Professional couples and family therapist.
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