Katharine's Basic Pantry Supplies

This is the stuff that I keep on hand most all of the time. When something is close to running out, I buy another because I never want to be without it. As I’ve talked about before, with milk, cheese and eggs in your fridge, there is no telling how many dinners you can put together. Add some sausage, tomato sauce, and dried pasta or cornmeal and you are set for a good long stretch of time. Add some salad greens—quickly picked up from the closest grocery store or farmers’ market—and you have quick, nutritious and delicious meals available to you, your friends and family whenever speed is of the essence. What would you add to this list?

Cupboard:
vinegars: balsamic, white & red wine, rice, sherry
olive oil
canola oil
salt: kosher and any other kind you fancy
pepper
various dried herbs and spices, I buy as I need them and then refill the bottles from bulk jars at places like Whole Foods or Sonoma Market
soy sauce
fish sauce (if you do Thai)
Worcestershire sauce
Mirin (sweet Japanese rice wine)
dried pasta, couscous, polenta or cornmeal
rice
honey
molasses
raisins/dried apricots/cranberries/crystallized ginger
nuts
cornstarch
garlic
chicken stock (in boxes)
peanut butter
jar of pasta sauce
dried chile peppers of various sorts

Canned or bottled goods:
tomatoes
tomato paste in a tube
artichoke hearts
chicken stock
garbanzo beans
tahini
olives like kalamata ( buy pitted)
coconut milk










Baking supplies:
flour
white sugar
brown sugar
baking powder & soda
vanilla
chocolate
rolled oats

Fridge:
cheese: hard like parmesan, Swiss or cheddar
eggs
milk
lemons and limes
butter
yogurt
greens of some sort for a salad
green onions









Fridge door:
capers
mustard
ketchup
various Chinese sauces
mayonnaise
anchovies (in a jar)
chutney
maple syrup
sundried tomatoes
bottled horseradish
oils that need to be refrigerated
jams
tahini

Freezer:
butter
fresh pasta
frozen peas
frozen chopped spinach
ice cream or sorbet