PANTRY STAPLES

Olive oil: Find a good extra-virgin olive oil you like, and use it everywhere olive oil is called for. No need to buy fancy finishing oils.

Vegetable oil: I like canola or corn oil when a neutral, flavorless oil is called for.

Toasted sesame oil: What I mean here is the dark brown, lusciously fragrant oil pressed from toasted sesame seeds, used in Asian cooking. Available in most supermarkets.

Coconut oil: There are all sorts of health benefits to coconut oil that make it worth using when you can. What I like is that it tolerates high temperatures without burning or breaking down. And it tastes good.

Salt and pepper: I use kosher salt in all my cooking; it’s pure and clean tasting, and not too salty. As for pepper, invest in a mill and use it; there’s no substitute for the brightness and punch of freshly ground peppercorns.

Sweeteners: I most often use real maple syrup or brown sugar as a sweetener. Agave is a good option, and sometimes honey, in things where its flavor is appreciated.

Heat: I like spice, but that doesn’t always mean burn-your-tongue-off spicy. A little bit of heat keeps your taste buds awake and aware. Cayenne is easy to keep around and it’s pretty much all-purpose. I love Chinese chili garlic sauce and the kind of chili oil that has crispy bits of garlic. Also sriracha, harissa, Aleppo pepper, and the kind of red pepper flakes you find at pizza joints are also good to have.

Miso: Miso is one of my favorite ingredients and is one of those ancient healthy fermented foods you should be working into your cooking. Red miso is smoky and full-flavored, while white and light misos are milder and more buttery-tasting. Use whichever you like when a recipe calls for miso.

Pastas, rice, and grains: Buy pasta that’s made with semolina or alternative grains, if you prefer. Instant couscous, simple short-grain sushi rice, long-grain rice, and basmati rice are all good to have around. And rice noodles can be cooked just by soaking in hot water. Oats and grits, too. And ramen, #natch.

Chickpeas: I’m crazy for chickpeas (and even wrote a book about them!). I like to keep chickpea flour (also known as garbanzo bean flour, or besan in Indian markets), canned chickpeas, and dried chickpeas on hand. In dire situations, a fork and a can of chickpeas will bring you back from the edge of #hangry.

Things in cans and tubes: Black beans, kidney beans, navy beans, lentils, chickpeas, whole peeled tomatoes, diced tomatoes, tomato paste, coconut milk, red curry paste, sweetened condensed milk, chicken broth, beef broth, and vegetable broth.

Vinegars: Always keep apple cider vinegar around, definitely. Balsamic vinegar for salads or for a quick finish for meat or tofu. Rice vinegar and distilled white vinegar if you have space. Distilled vinegar is good for cleaning glass and pickling things.

Cornflakes: Ever had a cornflake shake? It’s just cornflakes, milk, and sweetener, blitzed in a blender. It’s one of my guilty pleasures. Cornflakes are in lots of recipes (both savory and sweet!) in this book and are technically a whole grain, so keep a box around.

Spices and Dried herbs: Ground cumin, coriander, cinnamon, cardamom, garam masala, turmeric, sage, cayenne, curry powder, smoked paprika, garlic powder, oregano, bay leaves, vanilla extract, unsweetened cocoa powder. All of these, particularly the spices, are easy to find online if you can’t find them in your local store.

Things in bottles and jars: Soy sauce or tamari (which is GF), mirin, instant espresso powder, ketchup, Dijon mustard, mayonnaise, peanut butter, crispy onions (the kind on top of green bean casserole), dashi granules.

Dried things: Medjool dates, apricots, shiitake mushrooms, raisins, chia seeds, rice paper sheets, seaweed snacks, and matcha or Chinese green tea powder.