What you keep in your pantry depends on what you and your family like to eat. But the following essentials can make cooking easier for everyone. Remember that your pantry isn’t just one space, but comprises your fridge, freezer and cupboards, too.

Chicken (or vegetable) broth:
For sauces, soups, stews, risotto, paella and countless other dishes. Canned or in tetra packs. If space is an issue, Better Than Bouillon is a high-quality dehydrated broth that comes in a jar and can be mixed up as needed.
Noodles:
If you have noodles, you can make a satisfying meal in minutes. Depending on what your family eats, stock up on Italian-style pasta, German butter noodles, Vietnamese or Thai rice noodles, Japanese ramen or whatever you prefer.
Rice:
Another handy starch that makes a quick and easy side dish or main. Think short-grain rice like arborio for risotto or paella, and long-grain rice such as basmati as a side dish, especially for curries and other Asian dishes.
Parmesan cheese:
Essential for pasta and risotto, great on salad or in soup, and will last almost forever.
Dairy:
Milk, butter, cheese, yogurt and, above all, eggs. There are endless things to do with protein-rich eggs, one of the world’s most perfect foods, plus you can add a fried or jammy boiled egg to just about everything from pasta to sandwiches to salad to soup.
Beans, chickpeas, lentils:
Canned or dried. Dried is more economical, but canned is quicker. Legumes are versatile, hearty and packed with fibre, protein and other nutrients. If you’re eating a lot of veg-forward meals, they are an easy way to add protein.
Canned tomatoes:
For pasta sauces, chili, soups and stews. Crushed tomatoes are versatile and easy to use, but whole or diced tomatoes, tomato sauce, “passata” and “doppio” (double-strength) tomato paste are also handy options.
Oil and vinegar:
Vegetable oil for cooking, extra-virgin olive oil for salads, plus white- or red-wine vinegar are the basics.
Aromatics:
Onions, shallots and/or garlic are essential for many dishes, so it’s wise to have some in the pantry. Keep them in a cool, dark, dry place, away from other produce or anything that can absorb their pungent aromas. (Cut onions, as well as fresh alliums like scallions, leeks or chives should be well-wrapped and kept in the fridge). Aromatics can also include: lemons, ginger root, celery, peppers (both hot and mild), fennel, carrots and fresh herbs.
Frozen foods:
Ground beef or turkey, chicken thighs or breasts, nuts (walnuts, almonds, pecans), veggies (spinach, peas, corn). If you have time and space, add pre-prepped items like cooked beans, pasta sauces, stews, soups and chili.
Spices and condiments:
Salt and pepper are essential — we like Diamond Crystal kosher salt for cooking and flaky sea salt for finishing dishes, as well as whole black peppercorns to be ground fresh. Also consider: crushed red pepper flakes, Dijon or grainy mustard, mayonnaise, salsa, soy sauce, hot sauce (sriracha, Valentina, Tabasco, etc.) and whatever spices and dried herbs you need for the dishes you like best.
Staples and snacks:
Flour, sugar and other sweeteners, coffee, tea, baking supplies, nut butters, tinned fish (tuna, salmon), breakfast cereals, granola bars and the like.
Warm up with a classic using items from your well-stocked pantry – try this comforting Grandma’s Chicken Soup recipe.
