Pantry Basics : Staples (standard supplies)
If you are just setting up house, you'll need to keep some standard food staples on hand to be prepared for any recipe. Most of the items on this list are shelf-stable. It's a good idea to mark items with a purchase date to make sure you use the oldest items first and get rid of any that hide in the back of your cupboard too long. Some items will require refrigeration after opening or have expiration dates (such as yeast). Check labels.Vegetables like potatoes and onions should be kept in a cool, dark place. Citrus fruits can last for weeks in the crisper drawer of your refrigerator. This is a general guide. Take your own tastes into consideration when selecting your own pantry basics.
• Herbs & Spices
• Condiments
• Refrigerator and Freezer
Pantry Basics : Staples (standard kitchen supplies)
• Baking powder• Baking soda
• Beans, canned: black, red kidney, white
• Beans, dried: red kidney, great northern, lima, lentils, split pea, black, pinto
• Bread crumbs
• Broth, dried and canned: beef, vegetable, chicken
• Cereal
• Chocolate: unsweetened squares, semisweet chips, cocoa powder
• Coffee: beans, ground, instant
• Cooking spray
• Cornmeal
• Cornstarch
• Crackers
• Dried fruits: raisins, apricots
• Extracts: vanilla, lemon, almond, orange
• Flour: All purpose, whole wheat, cake, bread
• Fruit preserves, jam, jelly
• Garlic, fresh
• Gelatin: powdered, unflavored
• Lemons, fresh
• Limes, fresh
• Milk: boxed, powdered, evaporated
• Nuts: almonds, peanuts, walnuts, pecans, pine
• Onions: red and yellow
• Pasta, dried: spaghetti, linguini, angel hair, fettuccine, penne, noodles
• Peanut butter
• Potatoes, fresh
• Rice: long-grain, wild, basmati, arborio
• Soup: canned and dry bouillon
• Sugar: granulated, confectioner's, light and dark brown
• Tea
• Tomatoes: canned whole, crushed, chopped, puree, sauce, fresh
• Tuna, canned
• Yeast, dry active
Other Pantry Basics Lists:
• Herbs and Spices
• Condiments
• Refrigerator and Freezer
Credits
Adapted from: Great Adventures In Food by Ellen Haas (St. Martin's Press)
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