My Pantry Essentials
Issue No. 19: Essential pantry items I always have on hand; plus a few things I'm obsessing over right now
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Welcome back to Dish Lister!
This week marks my official six-month anniversary on Substack, and what an incredible journey it’s been. I’ve been deeply moved by this community that has welcomed me with open arms. I’ve always had so much to share, and it means a lot that you’ve embraced my content with such enthusiasm. I’m beyond excited for all that’s yet to come, and I want to thank each of you for your ongoing support, week after week. You’ve made this experience truly special, and I’m so grateful to be doing something I enjoy so much.
With that, let’s dish!
My Pantry Essentials
I was recently speaking with a friend who tragically lost her home in the devastating Los Angeles wildfires. She opened up about the overwhelming task of replacing everything she had lost and asked for my advice on rebuilding her pantry. That conversation sparked an idea to share a glimpse into my own pantry and refrigerator, to offer a look at the essential items I always keep on hand to make everyday cooking and baking a little easier.
I have to admit, sharing a peek into my pantry and refrigerator feels surprisingly personal—almost like revealing a part of who I am. It’s a bit exposing, but at the same time, it’s a true reflection of me.
A few quick notes before we dive in:
I’ve organized everything as clearly as possible, grouping items by food type. In some categories, I’ve further separated them into Essentials and Nice to Have items. Essentials are the ingredients I use most frequently and are common in a wide range of recipes. Nice to Haves, on the other hand, are ingredients you might not use as often, but if you cook and bake frequently, you’ll likely encounter or need them at some point.
Some of the pantry items I’ve listed will need to be refrigerated after opening. Be sure to check the labels to see which ones require refrigeration if you’re not sure.
My list is only meant to be a guide, and in some cases, what I’ve listed as “nice to have” might actually be an essential item for you—like gluten-free flours, for example. Or, if you're vegetarian, you can skip Worcestershire sauce or fish sauce, as both typically contain anchovies. Likewise, there may be something I didn’t mention that you consider a must-have. If that’s the case, I’d love to hear about it! Please share the items you use most often and can’t live without.
Lastly, I’ve turned my checklist of essentials into a printable sheet (located at the end of this section) to make shopping and stocking up as easy as possible.
Starting with the PANTRY….
SPICES, SEASONINGS, SALTS, DRIED HERBS, & SEEDS
Here’s my recommendation for a well-stocked spice cabinet (or drawer). As I noted above, the essentials listed here are the spices I reach for most often in everyday cooking, while the nice to haves are perfect for occasional use or when you're experimenting with different cuisines.
Essentials:
Spices: Cayenne pepper; chili powder; cinnamon; cumin; curry powder; garlic powder; ground ginger; nutmeg; peppercorns (or ground black pepper if you don’t own a pepper mill, which I highly recommend getting); red pepper flakes; sweet paprika, tumeric
Salts: Kosher salt (Diamond brand is my favorite); table salt
Dried herbs: Bay leaves; oregano; thyme
Seeds: Sesame seeds
Nice to have:
Spices: Allspice; ancho or chipotle chili powder; cinnamon sticks; ground & whole cloves; ground coriander; ground mustard; onion powder; saffron; smoked paprika; star anise; whole nutmeg
Salts: Fine sea salt; flaky sea salt
Dried herbs: Dill weed; ground coriander; parsley; rosemary
Seeds: Caraway seeds; coriander seeds; cumin seeds; fennel seeds; mustard seeds
Spice blends: Chinese Five Spice; everything bagel seasoning; garam masala; Italian seasoning; Old Bay; taco seasoning; za’atar
I don’t use these spice blends often, but I cook enough that it’s great to have them on hand when I need them!
OILS
Essentials: Canola oil; extra virgin olive oil; toasted sesame oil; vegetable oil; cooking spray (like Pam)
Nice to have: Chili oil; coconut oil; neutral oil like safflower or grapeseed; peanut oil
VINEGARS
Essentials: Apple cider vinegar; balsamic vinegar; red wine vinegar; rice vinegar; white vinegar; white wine vinegar
Nice to have: Champagne vinegar; malt vinegar; sherry vinegar
HOT & SPICY STUFF (SAUCES, CURRIES, CHILIS)
Essentials: Sriracha, Tabasco (or other hot pepper sauce)
Nice to have: Cayenne pepper sauce (like Frank’s Red Hot, great for buffalo wings fans); chipotle peppers in adobo sauce (canned); Sambal Oelek (an Indonesian chili paste I use in stir fries, soups, sauces and more); Thai curry paste (red or green)
ONIONS, GARLIC & GINGER
Essentials: Garlic cloves; ginger root (which I keep in the fridge); onions (yellow and red), shallots; scallions (which I keep in the fridge)
I also like to keep a tube or jar of grated ginger paste in my refrigerator for when I need it in a pinch. However, I don’t buy jarred minced garlic, as I find that the water solution it’s preserved in dilutes the flavor, making it taste far less vibrant than fresh garlic.
BROTHS/ STOCKS & BOUILLON
Essentials:
Broth/ Stock: Chicken, beef, and vegetable stock and/or broth (boxed or canned)
In case you’re wondering, both stock and broth are commonly used as bases for soups, sauces, and stews, but stock is typically heartier and richer in flavor, while broth is lighter and more subtle. I personally use stock more often because I love the rich, robust flavor it adds, but ultimately, it’s all about personal preference.
Bouillon (a concentrated form of broth or stock): Chicken and vegetable bouillon pastes, such as Better than Bouillon. As I’ve discussed in one of my previous newsletters, I love using Better than Bouillon when I don’t need or have an entire box of stock/ broth. And it’s a money saver too if you make a lot of soups and stews like I do!
CONDIMENTS
Essentials: Dijon mustard; fish sauce; ketchup; mayonnaise; soy sauce (regular and low sodium); Worcestershire sauce
Nice to have: Chili crisp (this is an essential for me); hoisin sauce; sweet relish; white miso paste (in the refrigerated section); whole grain mustard
BEANS & LEGUMES
Essentials: Black beans; cannellini beans; garbanzo beans (also known as chickpeas); kidney beans; pinto beans
For the sake of convenience, I prefer canned beans over dried.
Nice to have: Canned chili;* lentils (green or red)
*I like to have some canned beef and/or vegetarian bean chilis for making chili dogs or chili-topped baked sweet potatoes.
TOMATOES
Essentials: Crushed tomatoes; diced tomatoes; marinara sauce (I love Rao’s); tomato paste (I buy the small 6 oz cans when I need a lot, and a tube for when I only need a little.); tomato sauce; whole peeled tomatoes
Nice to have: Sun-dried tomatoes in oil
BREADCRUMBS
Essentials: Panko; unseasoned plain breadcrumbs
I never buy seasoned breadcrumbs, preferring to add my own herbs and spices.
CANNED FISH
Essentials: Anchovies; anchovy paste; canned salmon; canned tuna (in water and/or oil)
CANNED/ JARRED VEGETABLES
Essentials: Artichoke hearts; pickles (whole sour dills, bread & butter slices); roasted red peppers
PASTA, NOODLES, RICE, & OTHER GRAINS
Essentials:
Pasta: Long,, thin pasta like fettuccine, linguine, spaghetti; die-shaped pasta like fusilli, macaroni, penne, rigatoni; instant ramen noodles (perfect for a quick dinner or crumbled into salads for added texture)
Rice: Long-grain Basmati or Jasmine rice (both white and brown varieties); medium-grain Arborio rice (for risotto); short-grain sushi rice
Grains: Farro; quinoa
Nice to have: Pasta: Couscous; egg noodles; orzo; Rice: Wild rice
DRIED FRUITS & NUTS
Essentials:
Dried fruits: Dried apricots; raisins (regular and/or golden); unsweetened shredded coconut and/or coconut flakes
Nuts: Almonds; cashews; peanuts (roasted); pecans; pistachios; walnuts
Nice to have: Currants, hazelnuts, pine nuts
I keep all nuts (that we’re not snacking on daily) and dried coconut in the fridge or freezer after opening them so they last longer.
CITRUS FRUITS
Essentials: Lemons; limes
You do not need to keep these in the refrigerator.
NUT BUTTERS, SPREADS & PASTES
Essentials: Peanut butter (sweetened and natural); tahini
Nice to have: Nutella (my kids’ favorite)
SHELF-STABLE MILKS
Essentials: Coconut milk; sweetened condensed milk
Nice to have: Evaporated milk, which I use occasionally for dishes like macaroni and cheese, chili mac, and some desserts
FLOURS
Essentials: All-purpose flour
I always keep AP flour on hand. If you’re a regular baker like I am, then having cake and bread flour on hand can be useful too.
I also stock a few gluten-free flours like almond flour, corn meal, oat flour, rice flour, and tapioca flour. However, unless you bake often or are gluten-free, then these are probably less essential.
SUGARS & OTHER SWEETENERS
Essentials: Brown sugar (light and dark); Confectioner’s sugar (aka powdered sugar); granulated white sugar; honey; maple syrup
Nice to have: Demerara or turbinado sugar; light corn syrup; molasses
OTHER BAKING ESSENTIALS
Essentials: Almond extract; baking powder; baking soda; chocolate chips (and/or chocolate bars); cornstarch; cocoa (unsweetened Dutch process); vanilla extract
Nice to have: Crystallized ginger; espresso powder; gelatin; potato starch; vanilla beans or vanilla bean paste; vegetable shortening; yeast (active dry and instant, for those who enjoy making bread)
Moving on to the REFRIGERATOR…
Next up, these are the key items that are always stocked in my refrigerator:
DAIRY & EGGS
Essentials:
Butter (unsalted and salted); eggs; Greek yogurt (plain); heavy cream; milk; sour cream
Cheeses: Cheddar (or other semi-hard melting cheese); cream cheese; feta; goat cheese; Gruyère; mozzarella; Parmesan
Nice to have: Buttermilk; cottage cheese (which is having a moment right now); crème fraîche; mascarpone cheese
FRESH HERBS
Essentials: Cilantro; Italian/ flat leaf parsley
I almost always have fresh cilantro and parsley in my refrigerator, as I use them both as ingredients and garnishes in dishes I make nearly every day. And some people prefer to keep their cilantro and parsley out of the fridge in a jar (with trimmed stems submerged in water like flowers) to maximize their shelf life.
Nice to have: Basil, chives, dill, mint, rosemary, and thyme
I only buy these as needed, since I use them less frequently, and they spoil more quickly.
And finally, a few FREEZER staples…
To be as well-rounded as possible, I’m also including a few go-to items that are always in my freezer:
Frozen vegetables: Corn; peas; spinach
Frozen fruits: Whatever fruits you like to make smoothies (strawberries, raspberries blueberries, mango, etc.). I also freeze whole overripe bananas.
Frozen potatoes: Hash browns, shoestring fries, tater tots.
I often rely on these time-saving options when my kids are craving a starchy side, and I’m short on time or energy to make it from scratch.
Other frozen items: Breakfast sausage links (I keep turkey sausage links in my freezer to serve with eggs or to add to breakfast sandwiches); ice cream (vanilla is an ideal option to accompany pies, cakes, brownies, etc); puff pastry
Whether you're building your pantry from scratch or just ensuring it's stocked with essentials, I hope this list has been helpful. And please feel free to share it with anyone else who might find it useful too.
A Few of My Favorite Things Right Now
Here are some things I can’t stop eating and/or thinking about this week:
SunGold Kiwis. Have you tried these amazing golden-hued kiwis that taste like a cross between a mango and a strawberry? As someone who’s never been a fan of green kiwis, which I find taste a bit sour and one-dimensional and have too many seeds, SunGolds are a total game changer. Primarily grown in New Zealand but also now cultivated in California, Italy, Greece, and South Korea, they’re sweeter, have fewer seeds, are less hairy, and peel much more easily than their green counterparts. Plus, they’re packed with Vitamin C, fiber (both soluble and insoluble), and contain three times as much Vitamin C as an orange. I’m completely hooked—and you might be too once you try one!
Purely Elizabeth Chocolate Chip Cookie Granola. I’m not sure how long Purely Elizabeth Chocolate Chip Cookie Granola has been around, but I’m mildly annoyed I didn’t discover it sooner. These gluten-free, non-GMO, vegan oat clusters are made with oat flour, chia seeds, almond butter, coconut sugar, and dark chocolate chunks—and they taste like little crispy chocolate chip oatmeal cookie bites. They’re the perfect snack to satisfy my sweet tooth in a healthier way. Plus, I just heard they’ve released a new Peanut Butter Cookie granola…I’m definitely seeking that one out ASAP!
Fusion Foods. Lately I’ve been very into finding brilliant combinations of two already-amazing foods, coming together to create something even more delicious. Think pretzel biscuits, brownie waffles, granola biscotti, souffle pancakes (or pancake souffles!)—I love discovering tasty twists on familiar favorites.
Winter Skin Essentials. Not food-related, but…having worked in beauty for so many years, I’m often asked about the makeup and skincare products I love and use. Right now, I can’t get enough of Neutrogena’s Hydro Boost Water Gel. I’ve been applying it daily this winter, and it gives my skin an instant burst of moisture and feels amazing! Another favorite is Tula Skincare Glow and Get It Cooling & Brightening Eye Balm. It helps hydrate and brighten the delicate under-eye area, which is always prone to dark circles. The slight cooling sensation it gives when applied literally feels like it’s waking my eyes up! Lastly, like many others, I’ve been loving the Laneige Lip Sleeping Mask for a while now. With nourishing ingredients like murumuru and shea butter, this mask is my go-to for keeping my lips hydrated in the colder months. I apply it before bed, and it works wonders to keep my lips smooth and moisturized. My skin has been so much happier with these products, and I highly recommend them all. (PS, I may earn a small commission from these links.)
That’s the dish for this week! If you enjoyed the read, please hit the Like button below (I’m told it helps with visibility in the Substack universe) and share it with your favorite foodie friends and family.
Enjoy the rest of your week!
This is beyond amazing. Such a complete list! thank you (I will be leaving out the seeds and nut items though due to allergies! Also we ALWAYS have tons of cottage in the house!!!!
Such a comprehensive list!