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Worth knowing: Cooked grains freeze fantastically for future dishes. I tend to only buy quinoa, millet, or buckwheat when working on specific recipes that use them.

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I also keep a short-grain white rice like arborio or carnaroli for risotto and rice pudding, plus small couscous and farro (or barley, wheatbeeries, or freekeh). Rice and grains: My personal favorites are a really long-grain white and a short-grain brown rice it’s a bit random. Quick, Essential Stovetop Mac-and-Cheese, Crispy Tofu Pad Thai I like to stock dried rice noodles and ramen-style noodles, too.

When I find it, Setaro is one of my favorite brands of dried pasta. Pasta and noodles: I keep a mix of pasta shapes around, some long, some short plus some tiny ones, like orzo, ditalini, and fregola/large couscous. New York Deli Rye Bread, Whole Wheat Apple Muffins For specific cooking projects, I sometimes keep rye flour, barley flour, spelt, oat, almond meal, and/or gluten-free flour blends around, but I don’t consider them staples that must be replenished as soon as they’re depleted. (Note: You can also make your own bread flour.) If you like to make pasta, you should buy fine semolina. I rarely buy bread flour unless I’m on a bread-making kick, but if you make enough pizza or other breads, it can be worth it. I also keep whole-wheat flour around it goes rancid (it will smell musty) much faster than white flour if you only use it sporadically, keep it in the freezer. I never buy cake flour, preferring to make my own. Pantry | Fridge | Freezer | Produce | Notes | Feeding Othersįlours: All-purpose and whole-wheat flour get me through 99% of my baking. Perhaps you’ll find something useful in planning your own next grocery order or pantry meal I hope you do.

say, the 00 flour I’ve bought for a few recipes over the years but don’t consistently keep around). Thus, please, think of this less as The Last Pantry Shopping Guide You’ll Ever Need, but a tour of the things I keep around more often than not - and would make a point to restock when I’m out of them (vs. And of course I’ve amassed a lot of opinions on groceries after 14 years of a cooking career. I can’t safely go to the store as often as I used to and there isn’t as much on the shelves when I do. So why now? Shopping and stocking up has taken on a whole new meaning during the pandemic, for us too. On the flip side, I live in NYC and have grocery stores and Greenmarkets quite close, but also as a small kitchen with very few cabinets, meaning that not only can I not stock very much at a time, I don’t need to - I can always dash out for vinegar or dried pasta. It’s totally justified for me, while making little sense for others. Second, due to the nature of my work here I have an absolutely unusual amount of stuff in my kitchen cabinets and fridge. I know your kitchen will grow organically, and accurately reflect what you need if you buy things for what you want to cook as you want to cook them.

Le parfait jars full#

I mean, shouldn’t you stock the stuff you need for what you’ll want to cook and not some arbitrary list from a lady who loves Triscuits? Maybe you don’t love Triscuits! (Sorry you’re so wrong.) The idea of buying a kitchen full of someone else’s groceries is very much against the way I think anyone should shop.

I have my reasons, primarily that I’m not sure I know what your kitchen needs. It’s true: I’ve dragged my feet over writing a guide to what I keep in my “pantry” (I don’t have a pantry) and fridge for 14 years now.