Like many busy people who regularly cook at home, I have a set go-to list of ingredients that I cook with most often, as well as a handful of key pantry items.
In part two of this brief essentials series, I’m sharing the foundation of my typical grocery shopping list and why I’ve selected them.
Next week, I’ll be sharing how I build a flexible weekly menu and hopefully offer some inspiration. And in case you missed part one, check out my favorite kitchen equipment!
Produce
I am a huge fan of fruits and vegetables and enjoy trying different varieties, especially as new and exciting ingredients show up at the farmer’s market. However, my fundamental produce items tend to be fairly basic.
Lemons
Lemons have near-infinite applications, but I typically use them for salad dressings, squeezed and zested over pasta or roasted veggies for a bright lift, or caramelized alongside a roast dinner.
Spinach
In my eyes, spinach can do no wrong. It’s lovely as a basic salad base, stirred into soups, stews, rice, curries, and more, blended into a smoothie, or simply sauteed with some garlic.
Scallions
Queen of my stir fries and instant ramen toppings! Also great finely diced along with other aromatics and mixed in with some oil and acidity for a finishing drizzle over anything that needs that extra boost.
Onions
A classic base for countless soups, stews, and sauces. Wonderful cooked low and slow and until rich, sweet, and jammy and added into whatever your heart desires.
Potatoes
Boil ‘em, mash ‘em, stick ‘em in a stew.
Dairy
I am moderately lactose intolerant but definitely in denial about it, so I do always have a small rotation of dairy on hand.
Butter
Not only a quintessential toast spread and a flavorful way to cook eggs, but I am also a huge advocate for finishing sauces with a little pat of butter for a silky finish.
Parmesan
I have talked enough about parmesan in this newsletter, so check out my carbonara post if you want to learn more.
Eggs
A quick and simple protein source that can help you get going in the morning, or make any Bowl of Stuff feel just a little classier.
Protein
My two-person household has been trying to cut down on our meat consumption, so my staples tend to rotate based on the week. That being said, if you take a peek into my fridge or freezer, you will likely find at least a few of these flavorful and/or easily adaptable protein sources.
Chicken breast or thighs
Classics for a reason.
Italian sausage
One of my favorite comfort foods is spaghetti with tomato sauce and sliced Italian sausage, but I also love it tossed with pasta and any green vegetable in a garlic white wine sauce, or roasted together with potatoes, onions, and sweet bell peppers.
Thick-cut bacon
I’ve found that thick-cut bacon has much more flavor and texture than the standard cut, and I tend to use less of it per dish, so it lasts longer!
Tofu
I love tofu crisped up and tossed in a sticky sweet glaze, added to a nourishing miso or noodle soup, or served over rice with my favorite sauce and some blanched green veggies.
If I have the extra funds or am planning a specific meal, a big roast like chicken or pork butt is great for feeding guests or for big-batch cooking to eat throughout the week.
Pantry
My pantry is definitely the most robust part of my ingredients arsenal other than my spice collection (more on that in a minute). I won’t walk through the pantry and seasonings sections here, as I believe they’re fairly self-explanatory and will be going more in depth next week!
Because canned and dried items are virtually non-perishable, there is less pressure to cook with them ASAP and building up a storage over time is much easier.
Pasta
Jasmine rice
Canned tomatoes
Canned or dried legumes (beans, lentils, chickpeas)
Spices & Seasoning
Much of the home-cooked food I ate growing up was relatively bland, so when I started cooking for myself, I wanted a wider range of flavor profiles available to me. Spices, seasonings, and other related ingredients offer versatility and variety, even if you have fairly minimal building blocks otherwise.
You can easily build out your own collection based on your favorite flavors, cuisines, and cooking habits. Like pantry items, they have a much longer shelf life than fresh ingredients, so don’t be afraid to take your time making additions at your own pace.
I usually have the majority of the following available at any given time:
Garlic/garlic powder
Chili flakes
Toasted sesame seeds
Chili crisp
Soy sauce
Honey/brown sugar
Hot sauce (Frank’s, Sriracha, or Tapatio are my favorites!)
Gochujang
Miso paste
Various other pastes or sauces (peri peri, calabrian chili, jarred curry, etc.)
Vinegars (red mine, white wine, rice wine, apple cider)
Kimchi
Hopefully this simple primer gives you an idea of what I typically work with and what I consider to be essential to my weekly meals. Next week, I’ll share details on my methods and, as always, offer a wide range of sources and inspiration for you to explore!