Have you ever come home from work full of intention and motivation to cook dinner at home, only to find an empty pantry and nothing to work with? Sometimes cooking at home sounds totally do-able, but making that extra stop at the grocery on the way home is where I lose steam. Making sure you have a few pantry staples can be that make-or-break factor between whipping up something homemade or grabbing your phone to order from Postmates, yet again.
Stock Your Kitchen: Pantry Staples
This list of pantry staples are the items that I like to keep on hand to help me whip up meals on the fly. They’re basic, versatile ingredients that are used frequently, are usually fairly inexpensive, and have a long shelf life (pantry, refrigerator, or freezer). Your personal list will take shape as you begin to cook regularly and develop favorite recipes or flavors. In the mean time, use this list as a guide for slowly building up your pantry over time. You don’t have to buy everything at once! Buy one or two items, as needed, but always check if you need to restock on these items before you do your weekly shop.
Need ideas for what to make with your pantry staples? Check out these 19 Quick and Easy Weeknight Dinners, designed specifically to use pantry staples and require little planning ahead!
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Dry Goods
Dry goods are usually the least expensive and most versatile ingredients in your kitchen. I like to buy these items from bulk bins, if possible, to cut down on packaging, and because I can buy any quantity needed. If you don’t have fancy containers to store your dry goods, don’t fret. A heavy duty zip top food storage bag will do the job. Just make sure they stay dry, cool, and away from sunlight because flavors and freshness don’t last forever.
- Flour: all-purpose, whole wheat
- Sugar: white, brown, confectioners (powdered)
- Rolled Oats
- Rice: long-grain white, brown, or jasmine rice
- Cornmeal
- Baking Powder
- Baking Soda
- Cornstarch
- Dry Beans: black, white (cannellini, navy), kidney, garbanzo
- Lentils
- Pasta
Oils, Vinegars, and Sauces
Oils, vinegars, and sauces are essential to giving life to your food. They add flavor, zing, and can be used to make a million different dressings and sauces that will liven up even the most boring meals. Again, these items are pretty basic and inexpensive, and most have an extremely long shelf life. Don’t worry yourself over buying top quality when you’re just starting out. Until you become more experienced in the kitchen and your taste develop, you may not be able to tell the difference between generic and high end. Stick to what you can afford and I promise you’ll still be able to make good food!
- Oils: vegetable or canola, extra virgin olive oil, toasted sesame oil, non-stick spray
- Vinegar: apple cider, red wine, rice, balsamic
- Soy Sauce*
- Worcestershire Sauce*
- Sriracha*
- Honey
- Mustard*: yellow, Dijon
- Mayonnaise*
- Hoisin Sauce*
- Peanut Butter*
*Refrigerate after opening
Herbs and Spices
Herbs and spices are my arsenal in the kitchen. They can turn boring, flavorless food into a drool-worthy creation. Spices have a fairly long shelf life, especially if kept in an air-tight container, away from heat and sunlight. There is no exact expiration date for herbs and spices, but a good way to determine their potency is to give them a sniff. If you can’t smell your spices, you won’t likely be able to taste them in your recipe, either. For super fresh and affordable spices, look for spices sold in bulk (this is becoming more popular in grocery stores) and check international grocery stores.
This list is highly personalized and will differ greatly depending on what kind of cuisine you like.
- Salt (fine sea salt and coarse kosher salt)
- Whole Peppercorns (with grinder – see photo above, far right)
- Basil
- Oregano
- Thyme
- Cumin
- Crushed Red Pepper
- Cayenne Pepper
- Smoked Paprika
- Cinnamon
- Curry Powder
- Chili Powder
- Garlic Powder
- Cocoa Powder
- Vanilla Extract
- Turmeric
Refrigerated Items
Obviously these ingredients don’t have as long of a shelf life as dry goods, but it’s good to keep them on hand.
- Milk: dairy or non-dairy
- Eggs (large)
- Butter
- Plain Yogurt
- Grated Parmesan
- Mayonnaise, Mustard (also listed under sauces)
- Shredded Cheese (can be kept in the freezer for long term storage)
- Tortillas (almost anything can be made into a quesadilla for a quick meal!)
Frozen Items
In lieu of trying to keep a variety of fresh vegetables on hand (keep dreamin’, Beth) I like to keep a variety of frozen vegetables on hand. Frozen vegetables are the next best thing to fresh because they don’t have any extra salt or preservatives added (make sure you’re not getting the kind that come with a sauce). They’re always there ready and waiting to be tossed into a soup, casserole, pasta dish, or even tossed onto pizza, without worry that they’ll go limp and begin to stink up the fridge.
- Spinach
- Broccoli Florets
- Fruit: blueberries, strawberries, peaches
- Shelled Edamame
- Corn Kernels
I also like to make sure I have a little meat stashed in my fridge for quick meals. When I encounter meat sales, I stock up and stash the goods in my freezer for later.
Canned Goods
I don’t use canned goods often, but they’re extremely convenient and usually fairly inexpensive, so they can certainly be a life saver. I try to stick to canned goods with as little additives as possible.
- Tomatoes: paste, diced, sauce, crushed/puréed
- Beans: black, kidney, white, garbanzo
- Pumpkin Purée
- Pasta Sauce (for when there’s no time to make your own)
- Coconut Milk
- Soup Base: I used Better Than Bouillon, chicken, beef, and vegetable. Refrigerate after opening.
So there you have it—my most valuable pantry staples that I rely on to get me through busy days and last minute meal requests. What about you? What have I forgotten? What ingredient can you not live without having on hand at all times?
Share yours in the comments below!
Post originally published 11-19-14, updated 7-5-18.
Ok, this is weird. Almost all of the items you list are what’s in my pantry and fridge. Your list of herbs and spices is EXACTLY what I have. Here are some more you can add:
chives
garam masala
parsley
rosemary
cilantro
sesame seeds
cloves
Oh….something else I forgot…homemade chicken stock.
Save your bones from when you debone chicken (before or after cooking). Freeze the bones until you have quite a few. When ready, roast them in a 400 degree oven for about 30 – 45 minutes. While the bones are roasting, cut up carrots, celery and onions. Saute them in a dutch oven and season with whatever spices make you happy. Add some whole peppercorns and a couple of bay leaves and saute some more. Add the bones, add as much water as you want. Let that all cook together on medium heat for about 30 minutes. Strain and store in 4-cup containers (32 oz is the same as the box of broth you’d buy at the grocery story). Freeze the broth until you need it. You can defrost by running under lukewarm water or just put it in the fridge over night.
This definitely saves you money on having to buy broth and you can always have a ready supply on hand.
I don’t buy making your own broth with your process. How much is it for electricity to bake the bones for 45 minutes in the oven and then 30 minutes for the rest. Broth doesn’t cost that much in the box, and makes a lot you can still freeze.
For me, it’s about respecting the life of the animal who died for my consumption. Why throw a useable part away? You also get a higher quality than canned chicken broth (broth is not stock). Personally, I make my stock in a slow cooker for a number of hours. I don’t know how much that costs in electricity but slow cookers supposedly use slightly more electricity than a light bulb.
On a similar note, this can be done with vegetable scraps. The tops of carrots, celery, zucchini ends, etc. Stash them all in a freezer bag and use them to make stock when the bag is filled up.
I find it totally worth it money wise, taste wise and frugalnesswise.
Hi Beth, I love your site! Everything you make looks so yummy. Haven’t tried anything yet, but I’m going to! And the pantry list – I like that you emphazise that it will differ from person to person, depending on what we like to cook. It seems so obvious, but these kinds of tutorials usually have a one size fits all-tone to them. Notwithstanding, most people end up with many of the same items lol – your pantry looks a lot like mine :-D
Just curious – you buy pasta, beans and lentils “as needed” – why is that, these foods have almost unlimited shelf life?
Sorry, I missed that space is an issue for you :-o
If I was going to add to the list, I’d pick tuna, dried fruit, nuts and nut butters, coffee and teas, maybe tapioca.
I do usually keep a small amount of each on hand for emergency meals, but you’re correct, it’s mostly a space issue. :)
Hi Beth,
Nice list of staples. Love all the photos you include- really helps me a lot. I also keep raisins, peanut butter, canned mushrooms, tuna, and evaporated milk. These are great to have on hand for emergency power outages in winter or just too pooped to cook.
I’d recommend a whole ginger root. I keep mine in my freezer (lasts much longer that way). Whenever I need it, I grab it, grab my microplane, and go to town. I use ginger is so many things, it’s wonderful to have.
Hi Beth!
One ingredient I like to have on hand is
*Minced Garlic -kept in the fridge!
Love the list and your entire website, I use your recipes ALOT, at least 4 days a week, for my boyfriend and I :) Perfect for a young couple on a budget and so delish! Current favorite…jamaican jerk chicken recipes, omg. Keep up the good work, you’re awesome!
I try to keep the following inexpensive items that you don’t have listed:
*A jar of yeast (much cheaper per use than packets!)
*Canned peaches (my go-to for a serving of fruit when I don’t have fresh and for fruit based desserts)
*Canned mushrooms (for when I can’t get fresh)
*Seasoned bread crumbs or saltine crackers
*Homemade spice mixes (I’m especially fond of the barbecue spice I make. So much better and cheaper than store bought!)
*Evaporated milk
These ones are splurges, but I feel ok about buying them because they go a long way and pack a powerful punch. When I have a bit extra, I buy the following for my pantry:
*Vanilla paste (provides the flavor quality of vanilla beans but costs a lot less…think $10 for a bottle that can be used up to 24 times vs. $15 for two pods)
*Smoked salt (It’s amazing in a lot of dishes and an important ingredient for my barbecue spice. Hickory is the most powerful, but alderwood is the the easiest to find. Last time I bought it, I paid $6 for a 5 ounce package.)
*Whole nutmeg (I could take or leave the stuff you get in a jar, but fresh ground is swoon-worthy. Costs maybe $0.50 a piece.)
*Truffle salt (My brand costs about $10 for a 1.75 ounce jar, but it goes so far that I only end up paying about $0.25 per recipe.)
Awesome list!!! I also include powdered non-fat dry milk for bread baking.
…and even baking mix for emergencies.
Hi Beth,
There are a few things that are go-tos for me that aren’t on your list…
-nuts (almonds, pecans, walnuts) I use these in everything…oatmeal, salads, yogurt, basically anything I want to have a crunch plus you can use them to make granola!
-some sort of nut butter (almond butter, peanut butter, etc)
-what ever fresh fruit is in season (apples, peaches, berries, cuties-those little tangarines that are soooo yummy)
-tortillas (corn, flour, spinach, etc.) these keep in the fridge a surprisingly long time and can be frozen as well.
I’m pretty sure I have almost every staple that you described with the addition of these.
Thanks for the site. I’m a single, grad student on a tight budget and these recipes come in really handy. I like that they are generally proportioned for 2 or, if more portions, are easily freezable.
You rock!
I just wanted to say i think you should be specific with the peppercorns. You say to buy whole peppercorns and refer your readers to a picture of peppercorn medely. Mccormick peppercorn medely also has allspice in it. I just think its an improtant piece of info that should be cleared up! Great website by the way!
Hey Beth, Thanks for all the work you do to make this such a wonderful site. All your recipes are easy to follow and the outcome is always yummy. Lots of really good information too.
Just discovered your site and I love it! It’s so hard to find ways to cook for one, but you are an expert. For spices, I buy mine from Penzey’s. They have a few brick and mortar stores around the country, but I order from their website. They have an amazing selection, their prices are way better that what you’ll find in a regular grocery store, and the quality is the best. Yay cooking!!!
When you’re buying new spices (maybe you just moved or haven’t bought that particular spice before), check the ethnic foods section of the grocery! The spices there are usually just as fresh and WAY cheaper than the ones in the baking aisle. If you’re going to replace your spices ever 6-24 months (they get old and loose potency), for sure replace them from the bulk bins at the health food store, but why pay more for an empty jar when you can pay less for a full one?
Also suggest adding bottled lemon and/or lime juice (the kind in a real glass bottle, not the plastic squeezey bottle!), yeast, and dried minced garlic and onions to the staples list. Oooh, and OATS! You can buy old fashion or minute oat for baking. Minute oats can even be turned into instant oats with a few seconds whiz through the food processor.
I’ve also found bulk barn to be a great place for spices. (In Canada anyway) super cheap and you can just buy a little at a time which is especially great for those spices you might only need an eighth of a teaspoon of!
Cheap spice jars from the dollar store are great to keep them in if you don’t have a spice rack.
This may sound weird, but instead of coconut milk, I keep coconut extract around. It’s a bargain compared to the price of canned coconut milk, and keeps indefinitely. Plus, it’s a lot lower in fat and calories, for those who watch that sort of thing. I usually us a little coconut extract and real dairy (milk or cream) in recipes that call for coconut milk, and the results are practically identical. And for a really decadent treat, try adding a little to your hot cocoa.
I’m always tweaking my (mental) list of staples. Most recently I’ve had to remove milk…I just am not using as much now that I’m gone 12 hours a day.
Glad to have found your blog…it’s so rare to find someone who cooks for one on a budget and writes about it!
I had that problem too but now I use powdered milk and only make up what I need. When use milk for baking I don’t notice a difference.
I keep a couple of cans of evaporated milk around. I am mildly lactose intolerant so I don’t drink cow’s milk, and use it pretty infrequently in my cooking — only for baking and macaroni and cheese. Keeping cans on hand prevents me from having to race out to the store every time a recipe requires it (and almond milk won’t do!).
Powdered onion and powdered garlic – for when you run out of the real stuff or have kids who hate onion pieces
Potatoes – can be fixed a lot of yummy ways and are filling
Lemon juice – for cooking fish/chicken or making lemonaid
Molasses – don’t need to keep brown sugar on hand, just mix this with white; or can be used in other recipes (like cookies or homemade BBQ sauce)
Sour cream
If parmesan is expensive, try price on asiago or romano – they shred up the same and are still yummy, keep a long time in the fridge
Canned tuna
Peas, corn, and green beans in the freezer
Turkey pepperoni when it’s on sale – shelf stable, or can refrigerate or freeze it; for homemade pizza (duh) or even with sauce and noodles
Carrots and celery in the fridge
I try to keep a variety of oil on hand, since different oils taste better for different types of dishes and cooking – peanut, olive, and coconut
The molasses and white sugar is a good idea, but I think it depends on the recipes. Because I made blondies with that combination because I didn’t have enough brown sugar and it just kind of sunk and was gooey. I think it was just too much moisture.