这是真的：我拖着我的脚在写作指导，以我保持我的“储藏室”（我没有一个厨房）和冰箱14年了。我有我的理由，主要是我不知道我知道你的厨房需求。我的意思是，你不应该股价从谁爱Triscuits一位女士，你需要什么东西你要做饭，而不是一些任意的名单？也许你不爱Triscuits！（对不起，你错了。）购买厨房满人的想法别人的杂货非常反对，我认为任何人都应该的购物方式。我知道你的厨房将有机增长，并准确地反映你所需要的，如果你买东西要做饭，只要你想煮他们什么。其次，由于我的工作性质，在这里我有我的厨房橱柜和冰箱的东西绝对不寻常的量。这是完全有道理的我，而为他人做意义不大。On the flip side, I live in NYC and have grocery stores and Greenmarkets quite close, but also as a small kitchen with very few cabinets, meaning that not only can I not stock very much at a time, I don’t need to — I can always dash out for vinegar or dried pasta. This is not the way most people shop.
So why now? Shopping and stocking up has taken on a whole new meaning during the pandemic, for us too. I can’t safely go to the store as often as I used to and there isn’t as much on the shelves when I do. I have to be strategic; I need a system. And of course I’ve amassed a lot of opinions on groceries after 14 years of a cooking career. Thus, please, think of this less as The Last Pantry Shopping Guide You’ll Ever Need, but a tour of the things I keep around more often than not — and would make a point to restock when I’m out of them (vs. say, the 00 flour I’ve bought for a few recipes over the years but don’t consistently keep around). Perhaps you’ll find something useful in planning your own next grocery order or茶水间餐;我希望你会。
Things I Keep In The Pantry
面粉：所有-purpose and whole-wheat flour get me through 99% of my baking. I never buy cake flour, preferring tomake my own。I also keep whole-wheat flour around; it goes rancid (it will smell musty) much faster than white flour; if you only use it sporadically, keep it in the freezer. I rarely buy bread flour unless I’m on a bread-making kick, but if you make enough pizza or other breads, it can be worth it. (Note: You can also make yourown bread flour。) If you like to make pasta, you should buy细粗面粉。For specific cooking projects, I sometimes keep rye flour, barley flour, spelt, oat, almond meal, and/or gluten-free flour blends around, but I don’t consider them staples that must be replenished as soon as they’re depleted. //纽约德利黑麦面包,全麦苹果松饼
面食和面条：我把面食的混合形状周围，有的长，有的短再加上一些微小的，像orzo，ditalini和fregola /大麦粉。当我找到它，Setarois one of my favorite brands of dried pasta. I like to stock dried rice noodles and ramen-style noodles, too. //快速，基本炉灶的Mac和奶酪,Crispy Tofu Pad Thai
干豆类，扁豆和豌豆：I like to keep dried black, small red, and chickpeas around but would caution you not to buy much more than you think you’ll use, as they will ultimately get stale and there’s no crime in being a canned bean person. A few random favorites of mine: dried chana dal (also sold as split chickpeas or bengal grams) makes for the smoothest hummus, no peeling required. Lentils de puy are dark green and don’t fall apart in soups and salads. Yellow split peas make a fantastic everyday dal, and black lentils make a stunning special one. //Ethereally Smooth Hummus,A Really Great Pot of Chickpeas,Burrata扁豆和罗勒油醋汁,每天黄色达尔,旁遮普式的黑扁豆
糖：砂糖，生的或turbinado糖，浅棕色，深棕色，和糖粉始终围绕在我的厨房，但我，当然，烤颇有几分。我的意思是，我也有珍珠糖，但我仍然对我年前买的意志不通话，约 - 它，我们-袋。布朗糖应尽量保持密闭越好。这里没有变坏。//Unfussy Sugar Cookies
更多干货：Rolled oats and Irish oats, panko-style breadcrumbs, cornstarch and tapioca starch/flour (which is my favorite pie thickener these days), dried unsweetened coconut, cornmeal, nuts (we like whole and sliced almonds, peanuts, and I like walnuts; keep nuts in the freezer for longer storage as they will get rancid at room temperature) a mix of dried fruit, and always, non-negotiably, ground espresso for our Moka pot. (Lavazza Crema e Gusto是我们目前最喜欢的)。//Thick, Chewy Oatmeal Raisin Cookies,鸡米兰,更加完美苹果派,青豆杏仁香蒜,炉灶Americanos
Spices:我有一个架子把我的厨房我的香料侧。Listen, I can tell you to buy Aleppo flakes, allspice, anise, bay leaves, cayenne, and celery seed — and that’s just the first row — but it will make a lot more sense for you to buy spices as you long for them in your food. I firmly disagree with anyone who tells you spices that are 6 months or a year old have to go — trust your nose and your food. When it doesn’t smell like much anymore or you’re not finding flavor in the dishes that contain it, it’s time for a refresh.
豆子：Black beans, kidney beans, small red beans, cannellini beans, small white beans, and chickpeas are my standards but you probably know that I really love beans. I often buy a canned black bean soup, pouring off some of the extra liquid at the top instead of mixing it in, for shortcut saucy black beans. For everyday beans, I mostly buy Goya. For special cooking, or simpler bean dishes that really glow up with better ingredients, I use兰乔戈多。//清脆的黑豆玉米饼,红芸豆咖喱,Cannellini Aglio e Olio,脆鹰嘴豆香草和大蒜酸奶
番茄：28-ounce cans (one whole and one crushed) prove the most versatile to me, as well as tomato paste (although I also like to keep a tube in the fridge for when I need less than a can). Should you only have tomato paste cans, you can freeze the extra paste in tablespoon-sized dollops for future recipes and be glad you did. //Quick Pasta and Chickpeas,Tomato Sauce with Onion and Butter
椰奶：I always regret it when I don’t have a can. In my unscientific studies, I’ve found Trader Joe’s coconut milk to be the richest/creamiest. //Braised Ginger Meatballs in Coconut Broth
Vinegars:醋让千万年来,我们喜欢酸性的东西,年代o I keep many around, including plain white vinegar, white wine vinegar, red wine vinegar, apple cider vinegar, sherry vinegar, rice vinegar, and black vinegar. Do you need all of these? Of course not. But I don’t think I could pick two desert island favorites. // Use in:最简单的冰箱泡菜迪尔,Pickled Vegetable Sandwich Slaw,Giardinera, and酸菜沙拉。
其他类：Toasted sesame, safflower/sunflower (my go-to vegetable oil for high-heat cooking and roasting, and cakes that need a neutral oil), coconut oil, and I don’t deep-fry often, but peanut oil is my favorite for when I do. Toasted sesame oil has the shortest shelf life; keep yours in the fridge if you use it infrequently. Do you love the taste of butter but dislike that it burns easily at high temperatures? I am the last person on earth to discover ghee — which is like clarified butter but tastes a bit toastier, due to the way it is made — I’ve been making up for lost time. Known better for its application to Indian cuisine, I also love it for frying eggs (evenThe Crispy Egg）和相当豪华烤土豆。它保持了很长的时间在室温下//黑胡椒豆腐和茄子,Double Chocolate Layer Cake,Easiest French Fries,生姜Fried Rice
香草精和香草豆瓣酱：I make my own vanilla extract. I recently picked up vanilla bean paste for a wedding cake project; I don’t use it as a replacement for vanilla extract (to me, they have different flavors) but in recipes where I’d otherwise add all or part of a vanilla bean.Heilala vanilla bean pasteis highly concentrated and wonderful. //Make Your Own Vanilla Extract,新古典婚礼蛋糕+如何
Everything else:Nutella; Triscuits; Ryvita or Wasa crisps; cheddar bunnies or rockets, sadly not自制;有时，麦片，巧克力和可可烘烤。我居然保持在我们的公寓的冷却器部分烘焙巧克力一盒，因为我们的厨房跑温暖，我不想融化，绽放它。我最喜欢的烘焙巧克力GUITTARD, but it’s not widely-enough available near me that I buy it exclusively. The pound-plus bars from Trader Joe’s are excellent for bittersweet baking. My favorite cocoa powder (Valrhona) is one of the most expensive and I can only encourage younot来试试吧，因为我发现它不可能用别人至今。如果你买的话，我强烈建议你买一个3kg package（in 3 1-kg bags) to bring the price down and split it with friends who like to bake.
牛油：如橄榄油，我把黄油围绕两个层次，一个是每天多和无盐烤，一般腌制各地的土司和其他装饰商店品牌或什么是销售，和票友或欧洲风格（高乳脂），其中所述的风味差更加明显。黄油完全变馊 - 和黄油转弯比咸奶油（盐是一种防腐剂）快 - 所以，如果你不打算要3至4周之内使用它，我肯定会保持它在冰箱里。
Dairy:Milk, cream, half-and-half, sour cream, yogurt, buttermilk. Yes, we keep an unusual amount of dairy around. I don’t believe in buttermilk expiration dates. There, I said it. //Buttermilk Roast Chicken,梦幻奶油烤饼
Dijon and spicy mustards:I’m not going to tell you how many types of mustard we have in the fridge because you’ll unfollow me forever. But if I had to only choose one, it would be a smooth Dijon — this is a greateveryday Dijon mustard.This is一个令人愉快的脆脆的全谷物第戎, and this our currentfavorite spicy mustard, //芥末，烤土豆,第戎和干邑炖牛肉
起司：We also love cheese and keep sharp white cheddar, aged parmesan and pecorino, halloumi, cotija, cream cheese, and sometimes feta around. Halloumi and cotija keep a very long time. Always save your parmesan rinds for flavoring soups. Nobody asked, but这个是我最喜欢的杂货店切达和我最喜欢的羊是保加利亚。//巴马高汤芥兰和白豆,万全Cacioê佩佩
Eggs:Most baking recipes call for large eggs. //44蛋为中心的食谱英国威廉希尔
酵母：我一直都主动干，即食酵母粉身边，但我大多使用后者的这些天，你也可以。（这里的an excellent primeron why.) Instant yeast keeps longer than active dry, but both keep longer in the fridge, and longest in the freezer.SAF即食酵母粉is considered one of the best //无揉面包
附加功能，使我们快乐： 鱼露 （Megachef和Red Boatare my go-tos), mayo,preserved lemon paste, (a great alternative to chopping all or part of a preserved lemon for recipes),喜爱哈里萨辣酱（或者自制一个），酸豆，橄榄，我得到这些凤尾鱼当我可以，香肠，辣椒，蒜酱，这个hot fudge sauce, maple syrup, and we always have这种辣椒脆。
Burritos, Tarts, and Casserole-ish things:I don’t plan well enough ahead to do this often, but when I do, I’m thrilled to have burritos, galettes or quiches, an extra lasagna, ziti, or pizza beans in the freezer for future meals. //早餐卷饼,完善蔬菜烤宽面条,My Old-School Ziti,比萨豆类
肉：Bacon, sometimes pancetta, sausage, and recently I’ve been buying some vacuum-sealed steaks and pork chops, although I’ve yet to get in the habit of remembering that they’re there and need to be defrosted at least half day before we want them. //培根玉米哈希,Steak Sandwiches
股票：I love to make extra chicken stock and freeze it in quart bags. I don’t think every soup needs homemade stock, but for simpler ones, the extra depth of real bone broth makes a difference. If I don’t have time to make stock, I keep a “stock bag” in the freezer with the backs, wings, and/or other unused parts of chicken plus any onions, carrots, or celery that I don’t think I’ll get to. //完美的，整洁的鸡汤
冰箱的蔬菜：胡萝卜，芹菜，卷心菜（绿色，红色，和开胃菜），菜花，西兰花，韭菜，大葱，和绿色（羽衣甘蓝，西兰花拉贝，菠菜），是我去-TOS。If you’re buying greens to cook, try to wilt them down when you get home from the store, as they’ll keep better in softened bundles (and can be frozen) than they will in boxes and bags, and take up less space too. I find that leafy herbs like mint, cilantro, and parsley keep 1 to 2 weeks longer if I first wrap them in a barely damp paper towel and put them in a zip-lock bag. //Roasted Cabbage with Walnuts and Parmesan,Carrot Salad with Tahini and Crisped Chickpeas,Broccoli Slaw
- 我倚品牌 - 矛盾。当然，我喜欢戈雅豆类和优于Boullon但我尽量不要太憋屈的一个品牌面粉（我用的亚瑟王或金牌也Heckers有时），因为我觉得它确实SK读者帮倒忙，如果我的食谱效果最好英国威廉希尔with xyz brand that maybe isn’t easy to get. Before you buy any fancy brand of olive oil, why not taste the reasonably priced ones and see if you like it? Are you sure you can’t make great cookies with 365 brand butter? (Spoiler: You can.) Where I’ve linked to product here, however, I really just buy that one specific brand so it’s worth noting.
- 我把所有干货 - 一切 - 在罐子。老实说，我认为还有谁不保持对事物的密闭容器中，并有谁曾...痒痒东西的人的人。我4楼年前的厨房让他们有一次，我不会让这样的事情再发生。当一切都自成体系，即使你把家里的东西破坏，它会不断给自己。我有来自全国各地的罐子（WECK，乐芭菲，Bormioli罗科），但是当我需要更多的，平时买6-或球偏出口瓶的12包16盎司和24盎司因为（好评手），他们堆！我有各种尺寸these small clamp-top jars为方便前往盐，发酵粉和小苏打我买的数量较多。我把我的面粉和糖Borgonovo 145盎司的罐子我永远无法找到了，但我工作的一个新的解决方案 - 为你和我。
- As always on Smitten Kitchen, nothing here is sponsored. I do all my own shopping and most of the schlepping.
Finally, it’s always a little incongruous to write about shopping and cooking in a casual way (“Ugh, my quinoa went rancid again!” — me, too often, not proud of this) at a time when so many people are don’t have enough to eat. If you’re looking for a place or places to help, I can tell you what I do: I have automatic monthly donations (my favorite no-planning-required way to support what I feel strongly about) set up for没有孩子饿（侧重于消除儿童饥饿）和供养美国（超过200家食物银行组成的全国性网络）。