My Pantry
What I keep stocked. Not exhaustive — just what I'd reach for 90% of the time.
Oils & Fats
- Extra virgin olive oil (good one for finishing, cheaper for cooking)
- Avocado oil (high-smoke cooking)
- Unsalted butter
- Ghee
Acids
- Red wine vinegar
- Sherry vinegar
- Rice wine vinegar
- Apple cider vinegar
- Lemons
- Limes
Canned & Jarred
- San Marzano whole tomatoes
- Chickpeas
- Calabrian chilis in oil
- Anchovies in oil
- Capers
- Dijon mustard
- Fish sauce
- Soy sauce / tamari
- Hoisin
- Sriracha
- Honey
- Hot sauce (Crystal)
Spices
- Kosher salt (Diamond Crystal)
- Flaky sea salt (Maldon)
- Black pepper, whole (freshly ground)
- Red pepper flakes
- Smoked paprika
- Cumin, ground
- Coriander, ground
- Garlic powder
- Onion powder
- Dried oregano
- Bay leaves
Grains & Pasta
- Medium-grain white rice
- Farro
- Dried pasta — rigatoni, spaghetti, orecchiette
- Panko breadcrumbs
- All-purpose flour
Refrigerator Staples
- Eggs
- Parmigiano-Reggiano, block
- Pecorino Romano, block
- Whole-milk Greek yogurt
- Whole milk
- Heavy cream
- Crème fraîche
- Miso paste (white)
- Fresh garlic
- Shallots
Freezer Staples
- Frozen green beans
- Frozen edamame
- Frozen corn
- Shrimp (wild-caught, shell-on)
- Good stock (chicken, beef) — ice-cubed