My Pantry

Oils and Vinegars

Oils: everyday extra-virgin olive oil, finishing extra-virgin olive oil, canola oil, peanut oil, toasted sesame oil, coconut oil.

Vinegars: apple cider, balsamic, rice, red wine, white wine, sherry, distilled white. I occasionally buy Champagne vinegar and malt vinegar (because it’s so good on roasted potatoes.

Sauces, Condiments, and Big Flavors

Low-sodium soy sauce, fish sauce, Worcestershire sauce, oyster sauce, hoisin, white miso, tahini, tamarind concentrate, tomato paste, Dijon, yellow and honey mustards, ketchup, mayonnaise, sweet relish, dill pickles, capers, Kalamata and cocktail olives.

Heat: sriracha, Tabasco, gochujang, sambal oelek, chili crisp, chipotles in adobo.

Homemade: BBQ sauce, hot honey, pesto, pickled onions.

Canned and Jarred

Whole peeled San Marzano-style tomatoes, coconut milk, tuna, black beans, pinto beans, chickpeas.

I buy whole tomatoes rather than diced or crushed because I can leave them whole, crush them by hand, chop them or purée them depending on what I’m making. Whole tomatoes are always the best quality tomatoes.

Artichoke hearts, sun-dried tomatoes and fire-roasted tomatoes come and go depending on the recipe.

Beans, Grains, Pasta, and Noodles

Dried beans: lots. I cook dried beans far more often than canned and keep a rotating Rancho Gordo assortment.

Legumes: black and French green lentils, yellow split peas, black-eyed peas

Grains: white, basmati, jasmine, Arborio and sushi rice; quinoa, farro, polenta, traditional and pearl couscous; rolled and steel-cut oats; popcorn

Pasta & noodles: assorted short and long pasta, lasagna noodles, orzo, egg noodles and ramen

Other: tortillas, panko, crackers, pretzels

Bread and pita are usually homemade as needed.

Baking

Flours: all-purpose (bleached and unbleached), bread, cake, whole wheat, high-gluten, rye, semolina and rice flour; cornmeal

Sugars: granulated, superfine, powdered, light brown and dark brown

Liquid sweeteners: honey, maple syrup, molasses, Lyle’s Golden Syrup, light and amber agave, corn syrup, malt syrup and pomegranate molasses

Leaveners: baking powder, baking soda, active dry yeast and sourdough starter

Chocolate: unsweetened, bittersweet, semisweet, milk and white chocolate; semisweet and peanut butter chips; natural cocoa powder; instant espresso powder

Flavoring: homemade vanilla extract; almond, lemon and peppermint extracts; cinnamon; milk powder; peanut butter powder; gelatin; meringue powder; cornstarch; food coloring; sprinkles and decorating sugars; purple sweet potato and butterfly pea flower powders

Other: graham crackers, Nutella, jams, marshmallows, Rice Krispies, Jif peanut butter for baking and natural/crunchy peanut butter for everything else

Nuts, Seeds, and Dried Fruit

Nuts: pine nuts, pecans, cashews and peanuts; almonds and walnuts as needed

Seeds: pepitas, sesame and poppy seeds

Dried fruit: raisins, cranberries, and apricots

Almond and hazelnut flours, along with shredded and flaked coconut, live in my freezer.

Herbs, Spices, Chile Peppers, and Salt

Herbs: basil, bay, dill, oregano, rosemary, sage, tarragon and thyme

Spices: allspice, caraway, cardamom, cayenne, celery seed and salt, Chinese five-spice, cloves, coriander, cumin, fennel, filé, garam masala, ginger, mace, mustard, nutmeg, saffron, star anise, sumac and turmeric; chili and curry powder blends

Chiles and pepper: black peppercorns, ground black pepper, red pepper flakes, Sichuan peppercorns, ancho and chipotle chile powders

Homemade blends: za’atar and Italian seasoning

Salt: Diamond Crystal kosher salt for everyday cooking, fine salt for baking, coarse salt for pretzels and Maldon flaky sea salt for finishing

Refrigerator

Dairy and eggs: 2% and whole milk, Greek and regular yogurt, eggs, heavy cream, buttermilk, cream cheese, Parmesan and cheddar. Other cheeses rotate through depending on what I’m cooking, with Gruyère a frequent visitor.

Fresh staples: lemons, limes, scallions, parsley, cilantro, lettuce, celery, mushrooms, carrots, radishes, bell peppers, cucumbers, fennel and usually a jalapeño or other mild pepper.

Other: bacon and tortillas

Counter and Pantry Produce

Onions, garlic and fresh ginger always; potatoes and sweet potatoes often. There’s always fresh fruit and at least one additional seasonal vegetable around.

When the garden is cooperating, I grow parsley, thyme, oregano, rosemary, sage, mint and chives.

Freezer

Always or nearly always: blueberries, corn, peas, edamame, unsalted butter, almond flour, hazelnut flour and coconut

Seasonally/occasionally: peaches, strawberries and blackberries

The freezer also holds whatever proteins I’ve bought on sale, potstickers, bread we can’t eat quickly enough, portions of cakes and other baked goods, and strategic leftovers.

I freeze extra coconut milk, tomatoes and similar ingredients in ice-cube trays before transferring them to freezer bags. I also portion drop-cookie dough and freeze the unbaked balls so we can bake exactly as many fresh cookies as we want.

Broths and Cooking Liquids

Chicken and vegetable broth; occasionally beef or mushroom broth. Nori is always around for sushi; dashi and curry paste are occasional ingredients.

Bar and Baking Cabinet

Cooking workhorses: vodka, bourbon, rum, tequila, dry sherry, dry and sweet vermouth, sake and mirin

Other spirits: gin, rye, Scotch, brandy, grappa, Campari, Aperol, Averna, limoncello and absinthe

Liqueurs: Grand Marnier, Cointreau, Disaronno, Frangelico, Mr Black coffee liqueur, Five Farms Irish cream, chocolate liqueur, Chambord and crème de menthe

Cocktail staples: grenadine, Luxardo cherries, Angostura, orange, chocolate and lavender bitters

The bar doubles as a baking pantry. Liqueurs are an easy way to bring orange, almond, hazelnut, coffee, chocolate and fruit flavors into desserts without buying another extract.