How to Stock a Pantry for Easy Weeknight Cooking
The staples worth keeping on hand so a good dinner is always possible, plus how to keep the pantry organized.
A well-stocked pantry makes weeknight cooking easier and cuts down on last-minute shopping trips. The goal is a set of flexible staples that combine into many meals.
The core staples
Grains and starches Rice, pasta, oats, flour, bread crumbs and potatoes or sweet potatoes.
Canned and jarred goods Diced and whole tomatoes, tomato paste, beans and chickpeas, coconut milk, broth and tuna.
Oils, vinegars and sauces Olive oil, a neutral cooking oil, red wine or white wine vinegar, soy sauce, mustard and your favorite hot sauce.
Seasonings Salt, black pepper, garlic powder, paprika, cumin, chili flakes, oregano and cinnamon.
Baking basics Sugar, brown sugar, baking powder, baking soda and vanilla extract.
Fresh-ish items that keep Onions, garlic, lemons, carrots and eggs.
Five meals from this list
- Pasta with tomatoes, garlic and chili flakes.
- Rice and beans with spices and a fried egg.
- Chickpea and tomato stew with bread.
- Tuna and white bean salad with lemon and olive oil.
- Oatmeal with cinnamon, or pancakes from the baking basics.
Organize it so you use it
- Group similar items together: baking, breakfast, canned goods, snacks.
- Use clear containers for flour, rice and pasta so you can see levels and keep pests out.
- Label with dates for opened items.
- Rotate older items forward and put new purchases behind. This is called first in, first out.
- Keep a running list on the fridge or in your phone, and add items the moment they run out.
Check dates twice a year
Go through the pantry each spring and fall and discard expired items. Storing food in a cool, dry place away from the stove extends its life. When you are unsure about an item, follow the storage guidance on the package.