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

1. Oils and vinegars: Walnut oil, avocado oil, roasted sesame oil, pumpkin-seed oil, olio santo (Italian chile-infused oil), rice vinegar, mirin (sweetened Japanese rice wine), verjus (the juice of sour fruit like green apples or grapes), raspberry vinegar, tarragon vinegar.

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

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

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:

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.

• The goal is to only need to get a few fresh ingredients for a good recipe.
• It is not necessary to have everything- only to have stock of most of the ingredients most of the time.

Buy ground spices in the smallest quantities you can find 

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:...

• After figuring out what is usable and good
• Now categorize types of ingredients in anyway that makes sense to you.
• Categories maybe arbitrary, but consider the needs of everyone who uses the kitchen and generally stick with the obvious and accessible.

BY JULIA M...

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: 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

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,...

• Grains and starches: Short-grain rice, dried pastas (bucatini, mezzi rigatoni or farfalle), spelt, pearl barley.
• Nuts and nut butters: Pine nuts, hazelnuts, pumpkin seeds (pepitas), pistachios. 

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

• Produce: Shallots, fresh mint, fresh rosemary, lemongrass, fresh Serrano and Thai bird chiles, fresh bay leaves.
• Dairy: Ghee, crème fraîche, aged cheeses (Gruyère, blue cheese). Ghe...