The Kitchen Larder pantry guide
The staples we keep on our own shelf, why we keep them, and how long they stay good. Stock these and you can cook most of the recipes on this site without a special trip.
Dry goods
The cheapest, longest-lasting things on the shelf. Keep them in sealed containers away from heat and light.
- Dried beans and split peasBest cooked within about two years. Older beans still work but take longer to soften.
- All-purpose flourStore airtight. It keeps well for months, and longer in the freezer.
- Rolled oatsA dependable breakfast, and a fine topping for crisps and cookies.
- PastaKeep both long and short shapes. It lasts for years unopened.
- Brown and white sugarAdd a slice of bread to a hardened bag of brown sugar to soften it again.
Cans and jars
The backbone of fast cooking. Rotate them so the oldest ones get used first.
- Whole peeled tomatoesBetter flavor than most diced cans, and easy to crush by hand.
- Anchovies and capersOnce opened, keep anchovies covered in oil in the fridge, and use within a few weeks.
- OlivesKeep them in their brine in the fridge after opening.
- Chipotle in adoboFreeze leftovers in an ice cube tray so you can drop one into a pot.
- Canned beansFor nights when you didn't plan ahead. Always drain and rinse.
Oils, vinegars, and salt
The small bottles that decide whether a dish tastes finished.
- Olive oilOne good bottle for finishing and one everyday bottle for cooking.
- Apple cider vinegarFor pickles, dressings, and brightening soups.
- Red wine vinegarSharper than cider vinegar, and good on roasted vegetables.
- Kosher saltFor cooking. Its coarse flakes are easy to pinch and season by feel.
- Flaky saltFor the finish. Use it at the table, not in the pot.
Cold and fresh keepers
Fresh things that last more than a week in a cool fridge or cellar.
- Onions and garlicStore in a cool, dry, dark spot with air around them.
- ButterKeep an extra pound in the freezer for baking days.
- EggsGood in the fridge for several weeks past the date on the carton.
- Buttermilk and yogurtFor pancakes, banana bread, and marinades.
- LemonsZest and juice them, and freeze what you can't use.
Ready to cook from the shelf?
Every recipe on this site starts with staples from this list.