With a smart selection of foundational and flavor-building ingredients on hand, easy meals are always within reach. Other efficiency-boosting lessons are here for the borrowing, too.
Think of your pantry as your arsenal, not a place to stockpile. When preparing dishes with only a few ingredients, quality is key.
Beans and legumes
Buy and store: Buy dried beans in bulk; decant them into storage containers; look for BPA-free and low-sodium canned products.
Pro tip: To quick-soak dried beans (rather than overnight), cover them in a large pot with water and bring to a boil; turn off heat, cover, and let stand for an hour. Drain off soaking water before cooking beans on their own or in soups and stews.
Canned tomatoes
Buy and store: Choose whole peeled tomatoes over crushed or diced, for fresher flavor. Tomato paste adds umami to soups, stews, and sauces.
Pro tip: Snip whole tomatoes (still in the can) with kitchen shears before using in cooking; to make crushed tomatoes, purée them with an immersion blender until coarse.
Dried herbs and spices
Buy and store: Buy whole, when possible, in small quantities and grind as needed. Keep herbs in a cool, dark spot and replace when they lose their aroma.
Pro tip: Toast spices in a dry skillet to bring out their aromatic oils before using in sweet and savory preparations.