Don’t be overwhelmed by these lists of supplies. A well-stocked kitchen is a work in progress, and you may only buy one or two things on the list each time you head out to the grocery store. Depending upon your tastes, you might only need a few items from each category. Eventually, you may find that the basics listed below are about the only things you need.
Baking
- White flour (unbleached)
- White sugar
- Brown sugar
- Powdered or confectioner’s sugar
- Baking soda
- Baking powder
- Cornstarch
- Cocoa powder
- Semisweet chocolate chips
- Shortening (preferably a non-hydrogenated brand, such as Spectrum)
- Yeast (active dry — watch the expiration date!)
Oils and sauces
- Olive oil
- Canola or blended vegetable oil
- Balsamic vinegar
- White vinegar
- Soy sauce or Tamari
- Worcestershire sauce
- Hot pepper sauce (I like Sriracha and Frank’s Red Hot)
Canned goods
- White beans
- Black beans
- Garbanzo beans (also called chickpeas)
- Diced tomatoes
- Whole tomatoes
- Tomato paste
- Coconut milk
Rice, pasta, and grains
- Spaghetti, angel hair, or your favorite kind of string pasta
- Bow ties, rotini, or your favorite kind of shaped pasta
- Rice (I have both brown rice and basmati rice, a very flavorful long-grain white rice variety)
- Quinoa
- Dried beans and lentils
Spices
- Salt (I use Kosher salt; its flakes are larger so you use less but still get big flavor)
- Ground black pepper (or, preferably, peppercorns if you have a mill)
- Garlic powder
- Fresh garlic bulbs (keep garlic on a cool dark pantry shelf, not in the refrigerator)
- Oregano
- Thyme
- Ground ginger
- Cinnamon
- Ground cumin
- Chili powder
- Bouillon or soup base (chicken or vegetable)
- Vanilla extract
Other spices (nice to have but not essential for most recipes)
- Rosemary
- Paprika
- Allspice
- Nutmeg
- Dry mustard
- Turmeric
- Seeds (sesame, poppy, fennel, caraway)
- White pepper
- Cayenne pepper
Basic Refrigerator Staples
Dairy and eggs
- Milk (a plant milk like cashew, almond, or soy, or cow’s milk)
- Plain lowfat Greek yogurt (Fage 2% is my favorite)
- Butter or trans-fat-free margarine (I keep both unsalted butter and Smart Balance margarine on hand)
- Your favorite kind of cheeses (harder cheeses like cheddar or parmesan keep longer than softer cheeses like gorgonzola or cream cheese)
- Eggs
Fresh herbs and spices
- Ginger
- Cilantro
- Basil
- Hot green chiles (such as jalapeño or serrano)
Fruits
- Apples
- Oranges
- Lemons and/or limes
- Avocados (keep them on the counter until they soften and turn dark; at this point they can be refrigerated to extend their life by a day or two)
- Bananas (keep them on the counter until they begin to develop some brown spots; refrigerating them at this point can extend their life by a day or two)
Vegetables
- Leafy salad greens (like spinach, romaine, or spring mix)
- Celery
- Bell pepper (red, yellow, or green)
- Carrots (regular or baby)
- Tomatoes (don’t refrigerate tomatoes; use canned when they’re not in season)
- Yellow onions (don’t refrigerate onions unless they’ve already been cut)
- Potatoes (don’t refrigerate potatoes)
Bread
- Sliced whole wheat or rye sandwich bread
- English muffins or bagels
- Tortillas (corn or flour)
Basic Freezer Staples
- Frozen broccoli
- Frozen green beans
- Frozen peas
- Frozen corn
- Frozen orange juice concentrate
- Your favorite kind of ice cream!