Here are a few things you can do to load your pantry with both the basics and a few restaurant-style secret weapons to take your home cooking to the next level
and more cities issuing stay-at-home orders, it’s a fair assumption that you will be cooking at home, potentially more than ever.
When it comes to shopping, make a list and have a plan so you can get in and out of the store quickly. If the store doesn’t have what you need, it’s probably not worth going to another — be flexible and try something you maybe wouldn’t have picked up before. It’s also worth noting here that Yes, you should definitely get chickpeas and cannellini beans, but don’t forget lentils, split peas, and black-eyed peas, too.Homemade or not, can be pre-sliced and frozen for easier heatingOlive is standard, though grab canola too, which is better for high-heat cooking.Whatever spices you frequently cook or bake with — allspice, bay leaves, cumin, cinnamon, chile flakes, oregano, paprika, pepper, vanilla, etc.Hearty greens like kale and collards will keep for a week, as will most uncut fruit.
Eggs are good for breakfast, baking, and tying a bowl of odds and ends together; they keep in the refrigerator for several weeks, as does butter .The best meats to freeze are cuts that can stand up to a long cook without losing their integrity — think ground meat, bone-in chicken legs and thighs, beef brisket or chuck. Frozen shrimp and fish filets are also convenient to keep on hand.
Charcuterie: In addition to being good snacking material, cured meats like salami and smoked meats like bacon keep well, and can be added to broths and stir-fries, and baked into or on top of bready things.Fancy dairy: Labneh and/or creme fraiche are exactly the type of rich, creamy, tangy, dairy-based comfort that can pump a dish up. Throw a dollop on top of roasted vegetables, soups, or baked goods.
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