Building a pantry that never fails you
my pantry staples that I always have stocked
Having a well-stocked pantry is one of the most helpful things you can do for yourself to make cooking amazing meals easier and more enjoyable. When you’re short on time and need to throw something together quickly, opening your pantry and seeing it filled with options makes a huge difference. You’ll be much more successful in creating a delicious home-cooked meal even when you don’t have all day to spend in the kitchen. In my opinion, there are five key areas of the pantry, and if each is stocked with the ingredients I’ll share today, I guarantee you’ll be able to make easy, delicious meals anytime with minimal need for extra ingredients. Anything that is underlined is linked with my favorite brand for the item. Let’s get into it!
The five key areas to a pantry
Dry Goods
Canned Items
Baking Staples
Spices and Herbs
Oils and Vinegar
Stocking each category
Dry Goods - This includes items such as pasta, lentils, dried beans, rice, barley, farro, and other non-perishable staples. These ingredients form the backbone of many meals whether as the main event or a hearty side. Keeping these on hand gives you flexibility and spontaneity in the kitchen.
My non negotiables for this category:
2 Types of Pasta
1 long: spaghetti, linguine, fettuccine, angel hair, or bucatini
1 short: penne, rigatoni, farfalle, orecchiette, fusilli, or campanelle
2 Types of Legumes
1 bean: black, pinto, navy, kidney, or great northern
1 lentil: red, french green, yellow, or brown
4 Types of Grains
3 rice: jasmine, basmati, wild, arborio, or brown
1 other: farro, barley, or quinoa
2 Types of Dried Fruits and Nuts
2 fruits: cranberries, apricots, currants, dates, raisins, etc.
2 nuts: almonds, cashews, walnuts, brazil nuts, pine nuts, etc.
Extras
Old-fashioned oats (I prefer these over quick-cooking)
Plain breadcrumbs (season yourself for versatility)
Cornmeal or polenta
Canned Goods - Canned goods are lifesavers when you're short on time or fresh ingredients. They allow you to build deep, layered flavors with little effort.
My non negotiables for this category:
Canned San Marzano Tomatoes – plain or fire-roasted. I prefer whole tomatoes to crush or puree myself for better flavor.
Tomato Paste (can or tube) – adds deep umami to tomato-based dishes.
Canned Coconut Milk – a must for curries, soups, smoothies, and baking.
Broths (chicken, vegetable, beef) – great for soups, sauces, grains, or boosting flavor in almost any dish.
Calabrian Chilis – for adding a complex, smoky heat.
Tinned Fish – anchovies (my go-to), plus tuna, salmon, trout, or mackerel. Great for quick lunches or appetizers.
Jarred Curry Paste (red & green) – an instant flavor bomb for soups, stews, rice, and curries.
Baking Staples - There’s nothing like being able to whip up a sweet treat on a whim. A well-stocked baking shelf makes that dream a reality.
My non-negotiables for this category:
Flours
Unbleached All-Purpose Flour – everyday baking and cooking staple.
Bread Flour – high-protein flour for artisan bread making.
Einkorn Flour – my favorite for quick breads and muffins. It’s easier to digest and more nutrient-dense than all-purpose.
Almond Flour / Ground Almonds – great for gluten-free baking and delicate pastries.
Sugars & Sweeteners
Pure maple syrup
Wildflower honey (anything that is local to you is best)
Leavening Agents
Extras
Spice & Herbs - These are essential to creating bold, layered flavors. With a good spice drawer, you can create your own blends and explore different cuisines without needing to rely on pre-made mixes. There are a lot here but I promise they are all worth it!
Instead of linking each spice, I’ll just share a few of my fave brands here:
Burlap & Barrel - really great for more specific hard to find spices such as lemongrass powder.
My non-negotiables for this category:
Kosher Salt – the foundation of flavor. use it generously and consistently.
Black Peppercorns – adds simple heat and aroma.
Pink Peppercorns – slightly sweet and floral, great in salads, light sauces, and baking.
White Peppercorns – milder heat, brighter, and sharper than black peppercorns.
Sichuan Peppercorns – one of my favorite peppercorns to use in lots of different dishes.
Dried Thyme – earthy and savory, perfect for soups, stews, and meats.
Dried Parsley – a mild, fresh-tasting herb for many dishes.
Dried Oregano – a must for Italian and mediterranean cooking.
Dried Basil – mild and sweet, great for tomato-based sauces.
Dried Rosemary – strong and piney, great for roasts, hearty dishes, and bread.
Bay Leaves (fresh or dry) – adds depth to broths, soups, and braises.
Herbs de Provence – a French blend for stews, poultry, and grilled veggies.
Cumin Seed – warm and nutty, essential in Mexican, Indian, and Middle Eastern cooking.
Coriander Seed – citrusy and floral, used in many spice blends.
Fennel Seed – slightly sweet and anise-like, great with pork and to me, almost anything.
Fennel Pollen – delicate and aromatic, adds brightness to savory dishes.
Juniper Berries – piney and slightly sweet, I use this in marinades, brines, and dry rubs.
Sumac – tart and lemony, amazing sprinkled on salads or grilled meats.
Chili Powder – a warm blend perfect for tacos, chili, and spice rubs.
Ancho Chili Powder – sweet, smoky heat; great in Mexican cooking.
Garlic Powder – easy flavor boost for sauces, dressings, and rubs.
Onion Powder – adds deep savory flavor to almost anything.
Turmeric Powder – earthy and vibrant, great for lots of dishes and reducing inflammation.
Curry Powder – a warm, fragrant blend for stews, rice, and meat dishes.
Garam Masala – a rich Indian spice blend, I use this in curries and soups.
Saffron – adds a luxurious floral note to rice and other dishes.
Ground Ginger Root – spicy and aromatic; use in both sweet and savory recipes.
Allspice – warm, peppery, and sweet; great in baking and dry rubs.
Cloves – intense and warm; excellent in baked goods and stews.
Cinnamon – sweet and spicy; a pantry must-have for both sweet and savory.
Nutmeg – sweet, woody, and slightly nutty; I use this in baking or creamy sauces.
Cardamom – complex and floral; used in baking, chai, and some savory dishes.
Star Anise – licorice-like flavor; great in broths, teas, and braises.
Oils, Vinegar, & Others - This category is simpler, but it’s powerful. A few quality oils and vinegars will elevate your cooking instantly.
Oils
Extra Virgin Olive Oil – everyday essential; great for cooking, finishing, and dressings.
Avocado Oil – neutral flavor with a high smoke point; great for searing, sautéing, and frying.
Sesame Oil – nutty and rich; perfect for Asian dishes, finishing oils, and marinades.
Vinegars
White Wine Vinegar – bright and acidic, great for dressings and sauces.
Red Wine Vinegar – bold and tangy; ideal for marinades and vinaigrettes.
Champagne Vinegar – bright and slightly floral; great for delicate dishes.
Rice Wine Vinegar – mild and slightly sweet; used in Asian cooking.
Apple Cider Vinegar – fruity and tart, with lots of versatility.
Balsamic Vinegar - a great option for sweeter salads, and many other dishes. Balsamic glaze is different and not something I love to work with so make sure you know what you are getting, I linked my favorite one and it’s well worth it.
Others
Low-Sodium Soy Sauce – adds umami and saltiness without overpowering.
Tamari – a gluten-free alternative to soy sauce, often deeper in flavor.
Ponzu or Yuzu Ponzu – bright, citrusy soy-based sauce for dressings and marinades.
Mirin – sweet Japanese rice wine, I us this in rice, glazes, stir-fries, and sauces.
this weeks new recipes:
all the best,
ella