Kitchen Organization: How to Stock the Pantry

Cooking with fresh ingredients including seasonal vegetables and fruit can be simpler when your pantry is filled with essentials such as your favorite olive oil, seasonings, and whole grains.  Whether you are stocking the kitchen in your first home or organizing the cooking staples you already have, consult this list of items that I find most useful for the home cook. Since they are not as perishable as the eggs, milk, and others stored in the refrigerator, you can use these pantry essentials over time, keeping track of expiration dates and storing them in that order.

Allow your personal list to grow over time based on your preferred cuisines and dishes. Also remember that some items, such as mustards, boxed stock, and jarred peppers, should move from your pantry to refrigerator after opening, so always read labels.

Grains

Some of the most versatile items in your pantry, grains are useful for making a quick side dish or nutritious breakfast such as granola with items on hand. 

Recommended:  cornmeal, farro, oats, pasta, quinoa, rice, wheat berries, wheat flours (all-purpose, whole wheat)

Baking Staples

Beyond flours, an assortment of baking staples is essential so you can whip up a batch of brownies (a favorite weeknight dessert), cookies, or other treats when the mood strikes, which is often how baking is done in my home.

Recommended:  baking powder, baking soda, chocolate baking bars, cocoa powder, dried fruit, pure vanilla extract and/or paste, sweeteners (brown and granulated sugars, honey, maple syrup, soft pitted dates)

Canned and Boxed Items

Low-salt or unsalted canned items are best as you can season dishes such as soups, chilis, and sauces to taste.  Look for organic, preservative-free, and BPA-free versions for even more confidence that the canned goods in your pantry are supportive of your wellness.

Recommended:  beans, capers, chickpeas, crushed tomatoes, olives, peppers (pepperoncini, fire-roasted marinated), stock, tomato paste

Crunchy Bits

Think about your favorite salad (such as this autumn harvest salad with maple crunch topping), and there are probably a few crunchy bits that take it over the top.  These also add extra flavor to baked items and side dishes.

Recommended:  nuts (almonds, hazelnuts, pecans, walnuts), peanuts, seeds (flax, sesame, sunflower, pumpkin)

Oils, Vinegars and Condiments

Oils are essential for cooking foods as well as for crafting homemade salad dressings and drizzling over dishes.  My pantry includes a variety of olive oils as I also use a mild, buttery variety for baking. I choose ones in opaque bottles as they block light that would otherwise cause them to spoil faster.  Pair your favorite olive oil with a choice of vinegar, a bit of prepared mustard, and a touch of honey from your baking staples for a delicious, well-emulsified vinaigrette. Season to taste.

Recommended:  hot sauce, mustards (Dijon, whole grain), oils (extra-virgin olive, avocado, canola, grapeseed), peanut butter, soy sauce, tahini, vinegars (apple cider, balsamic, sherry, red wine), Worcestershire sauce

Wines

Braised meat dishes and pan sauces are made tastier with the addition of wine.  Buy red and white varieties that you would also drink to ensure that you’re satisfied with the flavor of the final dish.

Recommended:  Cabernet, Merlot, Pinot Grigio, Sauvignon Blanc

Seasonings and Spices

Salt and pepper are a must, but most of us cook with a variety of spices.  As with my recommendations for which fresh herbs to grow, consider the dishes and types of cuisine you enjoy most.  Fresh herbs are always preferable, but dried have a variety of uses when fresh are not available. If you opt for whole spices, make sure you have a spice grinder or mortar and pestle.

Recommended:  Kosher or sea salt, black peppercorns, caraway, chile powders (ancho, cayenne, chipotle), cinnamon, clove, crushed red pepper or red chile flake, cumin, fennel seed, garlic powder, ginger, mustard seed (or powder), nutmeg, onion powder, oregano, paprika, rosemary, thyme