A well-stocked pantry is the foundation of effortless cooking. When you always have a specific set of shelf-stable ingredients, "there's nothing to eat" becomes a lie — because pasta, canned tomatoes, olive oil, garlic, and capers can become spaghetti puttanesca in 20 minutes. The investment in a well-stocked pantry pays dividends every single day you cook.
The Backbone: Oils and Acids
- Extra-virgin olive oil: Two types — one for high-heat cooking (cheaper), one for finishing (good quality makes a difference)
- Neutral oil: Avocado oil or refined coconut oil for high-heat applications where olive oil flavor is unwanted
- Sesame oil (toasted): Finishing oil for Asian dishes — a small bottle goes a long way
- Apple cider vinegar: Mild, slightly sweet — excellent for dressings, pickles, and deglazing
- Red wine vinegar: For European-style dressings and reduction sauces
- Rice wine vinegar: Mild and slightly sweet — for Asian dishes and pickles
- Balsamic vinegar (good quality): Finishing drizzle on salads, proteins, roasted vegetables
Canned and Jarred
- Whole peeled tomatoes (San Marzano): The single most useful canned product — soups, stews, pasta sauces
- Coconut milk: Curries, soups, desserts
- Chickpeas, lentils, and white beans: Fast protein; add to almost anything
- Anchovy fillets (in oil): Umami bomb — melt into sauces, pasta, Caesar dressing
- High-quality tuna (in olive oil): Salads, pasta, toast
- Capers: Bright, briny — excellent with fish, pasta, in sauces
- Dijon mustard: Emulsifier for vinaigrettes; excellent in sauces and marinades
Dry Goods
- Pasta: Several shapes — spaghetti, rigatoni, farfalle, lasagna sheets
- Rice: Long-grain white, jasmine, arborio (for risotto)
- Dried lentils: Green and red — cook in 20-30 minutes with no soaking
- Panko breadcrumbs: Crispier than standard breadcrumbs; useful for coatings and toppings
- All-purpose flour, bread flour, almond flour
- Cornstarch: Thickening stir-fry sauces; light batter for frying
Sauces and Condiments
- Soy sauce: Both regular and dark
- Fish sauce: Umami booster for any dish — not just Asian cooking
- Worcestershire sauce: Anchovy-based umami enhancer for soups and stews
- Hot sauce(es): Keep several varieties — from mild Tabasco to fermented chili paste
- Harissa: Spiced North African chili paste — one of the most versatile condiments
- Miso paste (white and red): Refrigerate after opening
💡 Pantry Management Tips
- FIFO (First In, First Out): When restocking, move older items to the front
- Oils go rancid — store away from heat and light; taste regularly; replace if stale
- Dried spices: 6-12 months for maximum potency; replace annually
- Label opened items with the date — you'll always know what to use first
- The pantry stalk strategy: When you use the last of something, put it on the shopping list immediately