Dry goods that last for months
1. Dried pasta
Pasta is the ultimate weeknight rescuer. Combined with canned tomatoes, garlic, and olive oil, you have dinner in under 20 minutes. Pasta also pairs with eggs (carbonara), beans (pasta e fagioli), vegetables (primavera), or simply butter and parmesan.
2. Rice
White rice stores for years and acts as a base for almost every cuisine on earth. Cooked rice can be turned into fried rice the next day, stuffed into peppers, added to soups, or served alongside anything saucy.
3. Canned chickpeas and lentils
Chickpeas become hummus, get roasted until crispy, go into curries or salads. Lentils — especially red lentils — cook fast, don't need soaking, and create a creamy base for dal, soup, or stew. Both are protein-rich and cheap.
4. Canned whole tomatoes
A can of whole peeled tomatoes is more useful than tomato paste or sauce because you control the texture. Crush them by hand for a rustic pasta sauce, simmer them into a smooth base for shakshuka, or add them to braised meats and stews.
5. Canned coconut milk
Full-fat coconut milk transforms simple ingredients into a creamy, rich meal. Use it as the base for Thai curries, simmer it with lentils for a dal, or make a quick coconut rice by replacing some of the water when cooking rice.
Flavor builders
6. Olive oil and a neutral cooking oil
Olive oil for finishing and lower-heat cooking; a neutral oil (avocado, vegetable, sunflower) for high-heat searing and frying.
7. Garlic
Fresh garlic is irreplaceable. It starts almost every savory dish across almost every cuisine. A whole head keeps for weeks at room temperature.
8. Onions
Yellow onions are the workhorse. Slowly cooked, they become sweet and deep. Quickly sautéed, they add savory backbone to almost anything.
9. Soy sauce or tamari
Soy sauce is a concentrated source of savory, umami flavor. Use it in stir-fries, marinades, dipping sauces, and as a seasoning agent alongside salt.
10. A good hot sauce or chili flakes
Heat transforms a flat dish into an interesting one. Dried chili flakes work in nearly everything — pasta, eggs, soups, roasted vegetables.
Protein and refrigerator anchors
11. Eggs
Eggs are the most versatile protein in the kitchen. Scrambled, poached, fried, or baked — they work for breakfast, lunch, and dinner. A frittata uses up almost any combination of leftover vegetables and cheese.
12. Parmesan or another hard cheese
A block of parmesan keeps for months in the fridge and elevates pasta, soups, salads, and roasted vegetables. The rind can be added to soups and stews while simmering to add depth.
Acids and sweeteners
13. Lemons (or limes)
A squeeze of lemon at the end of cooking brightens flavors better than salt can. Lemon juice and zest work in dressings, marinades, pasta sauces, and baked goods.
14. Vinegar
Apple cider vinegar, red wine vinegar, or rice vinegar — pick at least one. Vinegar adds a different kind of brightness than citrus and is essential for salad dressings and pickling.
15. Honey or maple syrup
A touch of sweetness balances salty and sour elements. Honey and soy sauce make an instant glaze for chicken or salmon. A drizzle in a vinaigrette rounds the edges.