Pantry Staples

Having a well-stocked pantry is absolutely crucial for executing recipes and being able to whip up meals on a budget. Obviously, buying everything at once won’t be cheap, so if you like, get what you can to start building it up. No rush! Stick the basics. Get what you use often and if you are able to buy a lot of the items in bulk, that’s an even better option (hello, Costco or BJ’s memberships). Food pantries are also great resources that I often visited while I was in school full-time.

Want to treat yourself on some high-end goods? Visit local gourmet food stores and spice shops (that’s where I was able to find my haul in the photo above) and hit up their sale items. And once your pantry is fully stocked, you’ll find that being able to make a random meal with what you have on hand will happen in just a blink of an eye! No matter the situation, being prepared will help out in the long run: whether you’re on a tight budget, are navigating a busy school schedule, have family members to care for, or are simply taking care of yourself.

Here’s a rundown of my common pantry staples that I keep in constant rotation.

SALTS, SPICES, & HERBS

Salts: Diamond Crystal kosher salt, sea salt, and pink Himalayan salt

Peppers: whole Tellicherry peppercorns (for the pepper mill), crushed red pepper flakes, and cayenne pepper

Herbs: oregano, sage, rosemary, thyme, tarragon, Herbes de Provence, and whole bay leaves

Spices: cumin, coriander, curry powder, paprika, smoked paprika, turmeric, granulated garlic, and Goya Sazón con Achiote

Blends: Goya Adobo All-Purpose Seasoning with Pepper, Morton Nature’s Season, The Gourmet Collection Roast Vegetable and Fries, Savory Spice Shop Brooklyn Everything Bagel blend, Nori Komi furikake rice seasoning

OILS, VINEGARS, & SAUCES

Oils: olive, coconut, avocado, grapeseed, canola, vegetable, and toasted sesame

Vinegars: distilled white, red wine, balsamic, and apple cider

Soy sauce

Worcestershire Sauce

Mustard: Dijon and yellow

Duke’s mayonnaise 

Ketchup 

Peanut butter

Bouillons: chicken, beef, shrimp, vegetable, and mild golden curry

GRAINS & PASTAS

Rice: medium grain white, Jasmine, Basmati, and brown

Stoneground grits

Wheat farina

Rolled oats

Dry pasta

Couscous

Dry legumes: beans and lentils

Noodles: rice and instant varieties

Popcorn kernels

CANNED & JARRED GOODS

Tomatoes: crushed, whole, and paste

Canned beans: pinto, red, pink, garbanzo, black, cannellini, and kidney

Prepared pasta sauces: marinara, tomato and basil

Meats: tuna, salmon, sardines, anchovies, spam, and corned beef

Milk: evaporated, coconut, sweetened condensed, shelf-stable milks (like almond or soy)

Stocks: unsalted chicken, beef, and vegetable

BAKING GOODS

Flours: all-purpose, whole wheat, and rice

Cornmeal: harina (fine ground) and original

Cornstarch

Panko bread crumbs

Baking soda

Baking powder

Sweeteners: raw honey, maple syrup, light brown sugar, and granulated sugar

GOURMET ITEMS

These items are good splurge treats. Get whatever flavors and blends you like (when you can)!

Infused oils

Flavored vinegars

Smoked salt

Finishing salt (like Maldon and Jacobsen Salt Co. brands)

Custom blends: spices, sugars, herbs, and peppers

Seasonal jams and jellies

FREEZER & FRIDGE ESSENTIALS

Vegetables: sweet corn, greens (like chopped spinach or kale), broccoli, cauliflower, onions, green beans, and peas

Fruit: strawberries, blueberries, peaches, and bananas

Sauces and stocks: homemade sofrito, chicken stock, and veggie stock

Ground meats: beef, pork, chicken, or turkey

Chicken: whole bird, bone-in skin-on thighs, split breasts

Doughs: puff pastry sheets, pie shells

Snacks: frozen wontons, buttermilk waffles, and chicken taquitos

Butter: unsalted or plant-based

Milk: oat or almond, buttermilk (unused portion can easily be frozen)

Eggs

Click here to check out my tagged pantry staple recipes that use most of these items listed. By incorporating fresh and frozen/cold items to your pantry goods, you’ll be able to have plenty balanced meals often. Happy cooking!