Recipe: Kitchen Pantry Shopping Guide

A well-stocked pantry can make cooking a joy and eating a much healthier activity. Of course, the things that any cook keeps on hand depend largely on taste, but these recommendations are pretty basic. This may seem daunting if you're just starting out, but remember: this isn't your weekly shopping list, just stuff to get you started.

STAPLES
Ready and waiting for baking, snacking and recipes, these are the items you should keep on hand. Many of these will keep for ages in the cupboard, but keep an eye on expiration dates:

all purpose flour (lives up to its name)
baking soda (has 101 uses beyond baking)
baking powder
granulated sugar
brown sugar
honey
salt
black pepper
yeast
oils (canola for frying, olive for dressings, peanut to add great flavor to dishes)
vegetable shortening
vinegar (balsamic is great for both cooking and dressings)
dried pasta
canned tomatoes
canned vegetables
canned and/or dried beans and peas
stocks (get high quality, unsalted stocks, or better yet make your own and freeze it)
peanut butter
dried herbs
spices (cinnamon, cumin, chili powder, mustard, allspice, get what you like)
dried chilli peppers
fresh garlic
nuts (walnuts, pecans, peanuts for snacking or baking)
bread
crackers
coffee, tea, hot cocoa
powdered milk
potatoes
onions
cold cereal
oatmeal
maple syrup

THE FRIDGE
Many of these items are perishable and should be bought only in sufficient quantities for a week or so. [E.g. if you live alone and only use milk for coffee, there's no reason to buy a gallon at a time; similarly, if you don't bake a lot or eat eggs, there's probably no reason to buy eggs at all until you need them.]

milk
butter
cheese
frozen veggies
meat (freeze it if you plan to cook it more than 2-3 days after buying)
eggs
pickles *
jams and/or jellies *
ketchup *
mustard *
relish *
mayonnaise *
salad dressing *
fresh fruits and vegetables
orange juice * These items can be kept in a cupboard until opened, after which they should be refrigerated and treated as perishable.

OTHER "STUFF"
Non-food things you will probably want to have on hand:
aluminum foil
plastic wrap
zip-top bags
napkins
paper towels
sponges
coffee filters

HINTS AND TIPS
Watch the dates. Baking powder, dried spices, and other items loose their "punch" after a few months, so mind your purchase dates (write them right on the package) and buy in smaller quantities.

Don't ignore the freezer. Years of living alone have taught me that almost anything can be frozen, including butter and many cheeses.

Freeze yourself. Vegetables bought in season and blanched can be frozen for a healthier, fresher tasting alternative to commercial frozen veggies.

Cook some extra. Making soup? Make extra and freeze it in individual serving sizes - now you've got a quick and easy lunch. The same holds true for pot roast, chilli and lasagna, among others.

Potatoes and onions should be stored in a cool, dry place (not the refrigerator), separate from each other.