Chef’s Pantry Favorites

October 21st, 2010

Kosher salt and fresh ground black pepper usually top the chef’s list of essential ingredients, however, there are other important items that one should keep on hand for simple cooking. Below are some of my favorites. Of course, this isn’t everything, but it’s a good list to get your pantry started.  Let me know if you have any favorites to add, too!

Bottled Sauces/Condiments
Catsup/Ketchup
Dijon Mustard
Hoisin Sauce
Soy Sauce
Sriracha (hot chile sauce)
Worcestershire Sauce

Canned Products
Beans, Black
Beans, Pinto
Beans, White (Great Northern)
Chick Peas (Garbanzo Beans)
Olives
Tomato Products: Diced Tomato, Tomato Paste, Tomato Sauce, Whole Tomato

Dried Aromatics, Herbs & Spices
Bay Leaves
Blackened Spice Seasoning
Crushed Red Chili Flakes
Garlic Powder or Garlic Salt
Ground Chili Powder
Ground Cinnamon
Ground Cumin
Ground Five Spice Powder
Ground Ginger
Ground Nutmeg
Ground Thyme
Italian Herb Seasoning
Minced Onion (dehydrated)
Paprika

Grains/Pastas
All Purpose Flour
Bread Crumbs
Dried Pasta
Long Grain Rice

Oils
Canola Oil
Olive Oil (Pure, Extra Virgin)
Sesame Oil

Sweeteners
Dried Fruit
Fruit Preserves
Honey
Sugar, Brown
Sugar, White – confectioners (powdered)
Sugar, White – granulated

Vinegars
Apple Cider Vinegar
Balsamic Vinegar
Champagne Vinegar
Red Wine Vinegar
Rice Vinegar
White Wine Vinegar

Wines
Mirin
Port
Sake
Vermouth
White wine

Specialty Items – You may not use these often, but they are great to have in your arsenal to really pep up left-overs or inspire recipes…
Anchovy Paste
Artichoke hearts, marinated
Capers
Dried Mushrooms
Roasted Red Bell Peppers, marinated

One Response to “Chef’s Pantry Favorites”

  1. Rachelle says:

    I am happy to say I have e most of these ingredients in my pantry too. Great list

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