Guide
How to Stock a Small Pantry You'll Actually Use
Thirty staples, a few shopping habits and a realistic week of dinners. No 40-jar spice wall required.
Most of our students don't need more recipes. They need a pantry that makes the recipes they already know easy to start on a Tuesday night. Here's the list we hand out in our Weeknight Skillet Suppers class, trimmed for small kitchens and normal grocery stores.
The staples, by shelf
Oils, vinegars and sauces
- Olive oil for cooking and a neutral oil (canola or vegetable) for high heat
- Red wine vinegar and apple cider vinegar
- Soy sauce, hot sauce and Dijon mustard
- Honey or maple syrup
Cans and jars
- Whole peeled tomatoes and tomato paste
- Two kinds of beans (we like pinto and chickpeas)
- Chicken or vegetable stock, or a jar of bouillon paste
- Coconut milk
- Tuna or salmon packed in oil
Dry goods
- One long pasta and one short pasta
- Long-grain rice
- All-purpose flour, sugar, baking powder and baking soda
- Old-fashioned oats
- Panko breadcrumbs
The ten spices we'd keep
Kosher salt, black peppercorns, smoked paprika, ground cumin, chili powder, red pepper flakes, dried oregano, cinnamon, garlic powder and bay leaves. That's it. Buy small jars and replace them once a year.
Fridge and counter
- Onions, garlic and lemons
- Eggs, butter and a hard cheese like Parmesan
- Plain yogurt or sour cream
How long things keep
| Item | Unopened | Once opened |
|---|---|---|
| Olive oil | 18–24 months | 3–6 months, away from the stove |
| Ground spices | 2–3 years | About 1 year for best flavor |
| All-purpose flour | 6–8 months | Up to 1 year in the fridge or freezer |
| Canned tomatoes & beans | 1–2 years | Transfer and refrigerate, use in 4–5 days |
| Soy sauce | 2–3 years | Fridge, 1–2 years |
Three shopping habits that help
- Keep a running list on the fridge. When you open the last can of something, write it down right then.
- Buy one, use one. Before buying a new specialty ingredient, plan two meals that use it.
- Shop the edges for fresh food, the middle for staples. Restock the staples once a month and the fresh things weekly.
A week of dinners from this list
| Night | Dinner | Fresh things to buy |
|---|---|---|
| Monday | Pasta with garlic, tomato and chili flakes | Basil (optional) |
| Tuesday | One-pan lemon garlic chicken | Chicken thighs, potatoes, green beans |
| Wednesday | Chickpea and coconut curry over rice | Spinach |
| Thursday | Pinto bean tacos with quick-pickled onions | Tortillas, cilantro, avocado |
| Friday | Fried rice with eggs and whatever vegetables are left | Green onions |
Class tip: red wine vinegar is the most underrated bottle in the pantry. A teaspoon stirred into beans, soups or pan sauces right before serving makes everything taste brighter.