“We don’t have anything for dinner!” or worse—“There’s nothing to eat!” We hear it all the time, even in our own kitchen, coming out of our own mouths. But it’s fun to challenge ourselves to create something out of “nothing” and with a well-stocked pantry and fridge, we can always pull together something delicious, whether it’s a quick weeknight meal or a last-minute snack for unexpected guests. You can too! These 20 (plus) essential ingredients are our go-to staples, making it easy to whip up everything from breakfasts to appetizers, salads to satisfying dinners—without the stress of scrambling for ingredients.
Oils & Vinegars. - Having a neutral cooking oil like canola or avocado; extra virgin olive oil for light sauteing, finishing, vinaigrette and dipping; sesame oil for Asian food preparations plus a variety of vinegar -white wine, balsamic, rice wine, apple cider, red wine… will give you maximum flexibility and endless cooking possibilities.
2. Cheese - Keep a variety of cheeses on hand for snacking, sauces, salads or a quick cheese board. In our fridge you’ll always find a block of aged parmigiano reggiano, a soft cheese like St. Andre, Delice de Bourgogne, or cambozola; a hard cheese like aged cheddar or manchego; a semi-soft like jarlsberg or Swiss and something shredded like cheddar or 3 cheese blend for things like tacos or anything else that benefits from a “melty” cheese on top.
3. Mirepoix - Carrot, celery and onion - the holy trinity of cooking. Finely dice and saute as the base for a host of soups, stews, sauces and more or cut into pieces to flavor roasting meats and poultry.
4. Fresh Garlic - Do I even need to explain this? Well, maybe a little. Jarred garlic may be temptingly convenient but it doesn’t come close to the real thing in terms of flavor or freshness. Plus it usually contains preservatives and who needs that? Take the extra 10 seconds to chop fresh cloves. Trust me. It’s worth it.
5. Condiments - Salsa, sriracha, hot sauces, various mustards, mayo, soy sauce, ketchup….Having a variety of condiments on hand allows for limitless flavor combinations to keep your palate satisfied. Use them on their own or combined to create your own sauces, dressings, marinades, or dips and elevate the simplest of meals with unexpected flavors.
6. Accoutrements - Things like pickles, olives, cherry peppers, marinated mushrooms and pickled vegetable combinations like giardinia are great accompaniments for a variety of dishes from sandwiches to pasta and more. But they’re also equally delicious on their own or an accompaniment on charcuterie boards.
7. Pure Maple Syrup - It’s not just for pancakes! Try it in pan sauces, as a glaze on roasted poultry or pork and as a natural sugar substitute in baking.
8. Tomato Paste - Use it to deepen the flavor of soups, sauces and stews. We prefer the tube vs. the canned variety for home use. The flavor is more intense, it’s usually sourced directly from Italy, and it’s airtight, which means it will last longer in the fridge than an open can.
9. Vino - If you partake then consider stocking red and white varietals for consuming and for cooking. We recommend three levels - your favorite everyday table wine, something higher end for entertaining or special meals and a cheap basic red and white for cooking.
10. Better than Bouillon - When we don’t have homemade stock on hand or just need a small quantity, Better than Bouillon is our go-to. This concentrated paste has deeper flavor than boxed broth or bouillon cubes and stores well in the refrigerator for extended periods eliminating the waste of opened boxes that get pushed to the back of the fridge and forgotten.
11. Jam - Go beyond PB&J. Who doesn’t enjoying a good quality PB & J from time to time or jam & butter on a perfect baguette? Better yet, over a soft cheese or in a pan sauce over your favorite sear-roasted meat or poultry? We’re partial to Bonne Maman (Have you tried their hazelnut spread? Watch out Nutella!). But I’m also ridiculously in love with L’epicurean Strawberry and Champagne preserves.
12. Snackies - We keep a healthy variety of light snacks in the pantry for when we’re craving munchies but also for Aperitivo, the Italian tradition of enjoying a drink with a light meal or before dinner with light snacks, which we’ve adopted since returning from our epic trip last year. It’s also an incredibly easy way to entertain. Some of our favorites are Biena chickpeas snacks, which are also a great topping for soup or salad; savory taralli an Italian mini donut-shaped cracker, nuts of all kinds, savory popcorn, and a variety of artisan crackers.
13. Smoked Salmon - Speaking of snacks, smoked salmon is a great lean protein pick-me up between meals. Put a slice on a cucumber or cracker with cream cheese or remoulade, red onion and herbs for a a quick hors d’oeuvre, enjoy it on an avocado toast or with eggs.
14. Medjool Dates - Medjool dates are large, soft and plum and DO NOT need to be soaked. Slice and dice them for sweet and savory meals. Stuff with cheese, almonds or your favorite nut butter for a healthy snack or dessert that quells sugar cravings or, my favorite, wrap them in bacon and roast for a savory, sweet and salty snack!
15. Bacon - Because everything’s better with bacon!
16. Plain Greek Yogurt - It’s high in protein, thick and creamy making it an healthy substitute in soups, sauces, dips toppings and baking.
17. Pasta - Keep a couple of different shapes and sized in the cabinet depending on your mood and preparation. Light sauces call for long and thin pastas like angel hair or thin spaghett. Hearty ragus and meaty sauces call for shapes like penne and rigatoni. Twisted shapes like gemelli are great for holding onto pesto whereas tiny shapes like pastina and ditalini are best for soup.
18. Rice - Sure white rice goes with anything but we stock them all - sticky, brown, wild, jasmine, basmati - for their distinct flavors, aromas and uses. Wild rice works well in in soups, salads and stuffings, jasmine with Asian dishes, basmati for Indian cuisine, sticky rice for sushi stacks, and arborio for risotto.
19. Beans - As versatile as rice and pasta with the added benefit of being a lean, vegetarian protein. Combine beans with pasta for a protein-packed combination, add as a protein to vegetarian soups, load them into quesadillas or burritos, puree them with olive oil, garlic and herbs for a quick dip with veggies or chips.
20. Eggs - Try a poached egg on a salad or a rice bowl. Keep a few hard boiled eggs in the fridge for a grab and go snack or enjoy one with cheese and crackers or fruit for a light meal, Slice them and add them to sandwiches or salads. And of course let’s not forget deviled eggs. Serve them with a modern twist by dipping the whites in everything bagel season or bloody mary salt. Top with sriracha and sesame seeds for an Asian twist. Kick it up by adding a touch of wasabi paste to the egg mixture.
With these 20 essential ingredients always on hand, cooking at home becomes easier, more flavorful, and a lot more fun. Whether you're pulling together a quick weeknight dinner, making a last-minute appetizer, or just trying to keep things interesting, a well-stocked kitchen gives you the flexibility to create without stress. Use these staples as a foundation and inspiration. Stock up, get creative, and enjoy the process of cooking at home!