Creating a Kitchen

Pantry

Tips and Essentials for the Aspiring Scratch Cook

Salt - Brings out the flavor of everything, coarse kosher is great
Black Pepper - Fresh cracked peppercorns are best, an essential
Olive Oil - Healthy source of fat, good for frying, beware of imitators
Canola/Vegetable Oil - Higher smoke point than olive oil, great for dressings/marinades
Vinegar - Adds acidity to foods : white wine, balsamic, cider all winners
Sugar/Honey/Maple Syrup - Act as a sweetener, honey is a great natural sweetener
Garlic and Yellow Onions - Used in practically every savory dish, great for digestion
Chicken/Vegetable Stock - Helpful in making a quick soup, adds flavor to other sauces

Dried Spices - Basil, Oregano, Thyme, Rosemary, Coriander, Chili Flakes, Cumin
Dried Rice - A great addition to a lot of meals, long shelf life if stored properly
Pasta - Great to make a quick meal by adding to cooked veggies
Dried Beans - Have to be soaked (plan ahead!), cheap source of protein
Canned Tomatoes - Crushed or whole, great for chili, sauces, soups
Bottled Lemon Juice - Needed in savory and sweet dishes, teas, other beverages
Soy Sauce - Necessity for most types of Asian cuisine
All-Purpose Flour - Works for bread, pie crusts, pizza dough, anything!
Corn Starch - Thickens sauces - mix with warm water first!
Dijon Mustard - Helpful for vinaigrettes or great as a condiment
Eggs - Great source of protein, quick meal to have on hand