The Well-Stocked Pantry

Whether it’s the threat of snow, ice and sleet, after-school practices, late meetings, general fatigue or trying to shop a bit less, a well-stocked pantry can be the beginning of a fantastic meal at the end of a long day that otherwise might have been pizza out of a cardboard box.

With a little planning and organization, you can empower yourself and tackle the age old question of “What’s for dinner tonight?” You’ll find yourself cooking more frequently, saving money, eating healthier meals and spending more time around your own dinner table with your family.

You really don’t have to go overboard to start this project. Just begin stocking items that you know you’ll use the most and gradually add to your selection, especially when it comes to herbs and spices as some can be rather pricey.

Tailor your pantry to your cooking style and you’ll increase your food options for every meal, not just dinner.

Here's a list of should-have ingredients in a well-stocked pantry. As you’ll see, there’s unlimited possibilities. Use your imagination, have fun and be empowered!

• Stocks – Chicken, beef, vegetable and seafood (homemade are best ... keep them in the freezer until ready to use ... but boxes are fine to keep - always try to find reduced sodium and organic without MSG if possible)

• Dried Grains – Cornmeal, barley, grits, polenta, quinoa

• Dried Beans and Legumes – Lentils, peas, every bean available

• Canned Beans – Can’t have enough, especially garbanzo and cannellini

• Rice – Brown, arborio, jasmine, basmati, red, and blends are nice too

• Noodles – Rice noodles, whole grain noodles, egg noodles, orzo, etc.

• Canned Tomatoes – Whole San Marzano, diced, paste crushed, fire roasted, with green chilies and stewed

• Canned Vegetables – Really OK when you’re in a pinch, especially peas, but fresh or frozen are really preferred

• Herbs, Spices and Seeds - Whole nutmeg, cloves, cinnamon sticks, dried herbs of all kinds, ground spices such as cumin, chili powder, ginger, mustard, dried bay leaves

• Dried Fruits and Nuts - Cranberries, raisins, peanuts, walnuts, hazelnuts, sunflower seeds, pumpkin seeds

• Vinegars – Rice wine, apple cider vinegar, champagne, aged and young sherry vinegar, aged and young balsamic vinegars, Cabernet vinegar, red wine vinegar

• Oils – Olive, peanut, canola and chili. Nut oils are nice, too, but should be kept in the refrigerator

• Sauces – Lots of Asian inspired, such as soy, hoisin, curry, fish sauce and oyster as well as ketchup, chili sauces, barbecue, chutneys, salsas, Worcestershire and tons of hot sauces from various cultures and of varying heat

• Olives – All kinds

• Canned Meats and Fish – Tuna, salmon, anchovies, chicken and crab

• Mustards – Dijon, honey mustard, whole grain, spicy and good old yellow

• Oats

• Sugar – White, brown and 10X

• Baking Powder and Soda

• Extracts – Vanilla, almond, lemon, orange, peppermint

• Cocoa and Chocolate Chips

• Jello and Gelatin

• Cornstarch

• Bread Crumbs and Japanese Panko Crumbs

• Canned Soups

• Fortified Wines - Madeira, Marsala, sherries, etc.

• White and Red Wine

• Butters – Nutella and peanut at the least

• Syrups, Molasses and Corn Syrup

• Salts and Peppers – Kosher and sea salt that are coarse ground and finely ground as well as whole peppercorns in black, white and red

• Canned Milks – Coconut, evaporated and sweetened condensed

• Flour – White unbleached, white whole wheat and semolina for pasta making