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Oils & Vinegars

Vegetable oil such as canola or peanut

Olive oil (extra virgin)

Sesame oil (Asian toasted)

Balsamic vinegar

Cider vinegar

Rice wine vinegar

Wine vinegar, red & white

Spices, Condiments, & Seasoning
ingredients

Dried Thyme, Rosemary, Oregano, Tarragon,
Sage, Bay leaves

Curry powder, Cumin powder

Red Pepper Flakes

Cayenne pepper

Whole Black peppercorns

Kosher Salt

Dried mushrooms (e.g. shiitake, porcini)

Anchovies

Capers

Hot sauce (Tabasco)

Hoi sin sauce

Honey

Mayonnaise

Mustard (Dijon)

Ketchup

Kalamata Olives

Roasted red peppers

Sun-dried tomatoes

Sambal oleck (This is a Vietnamese chili
sauce usually found in the Asian aisle of
most supermarkets.  It is a common
ingredient used in adding heat to many Asian
dishes.)

Soy Sauce

Thai curry paste, red or green
Grains & Pastas

Rice, brown, white, jasmine

Cornmeal

Oats

Pasta, long: spaghetti, linguine, fettuccine

Pasta, shapes: elbows, farfalle, penne

Onions, etc.

Onions

Garlic

Shallots

Fresh ginger (can be kept in freezer)

Dry Goods

All-Purpose Flour

Sugar, white & brown

Bread crumbs, plain

Panko crumbs

Cornstarch


Canned Goods

Beans: Black, Cannellini, Garbanzo

Broth: Chicken, Beef, & vegetable
Clams

Coconut milk

Tomatoes, whole and diced

Tomato sauce

Tomato paste in a tube

Miscellaneous

Parmigiana reggiano

Vermouth, (dry for cooking; I like Noilly Pratt or
Gallo.  They are perfect when a recipe calls for
dry, white wine, plus they are cheap and keep
on the shelf or in the fridge forever.)
The Plat du Jour
Basic Pantry