ClosePhoto: Getty ImagesLife is busy, but dinner doesn’t have to be an afterthought. A well-stocked pantry is the best way to ensure you’ll have everything you need to make a healthy and flavorful dinner every night, even when it seems like you have nothing to cook. A combination of classic pantry staples (like canned tomatoes, broth and beans) and flavor-boosting convenience items (like herb mixes, soy sauce and jarred pesto) are key to keeping your kitchen dinner-ready. No need for expensive takeout when you have what you need to make a healthy dinner at home.This kitchen pantry list below includes many of the items you need to prepare healthy recipes, plus a few other ingredients that will make impromptu meals easier and more delicious. Don’t have a large pantry to stock? You can hone this list down to go-to foods, the ones you are most likely to use again and again in meals. This way, you can stock a smaller kitchen pantry cabinet without overwhelming your limited space.What to Stock in Your PantryOils, Vinegars & CondimentsEva KolenkoFeatured recipe:Lemon-Garlic VinaigretteOils,vinegarsand condiments are the backbone of many recipes. They’re necessary for quick marinades, salad dressings, pan sauces and more. For a cook with an eye toward healthy ingredients, this collection of pantry staples helps you swap out convenience foods that are often filled with too much sodium, sugar and other unnecessary ingredients. (Bottled salad dressing, we mean you.)A collection of oilsis particularly important for home cooks. Some oils, like extra-virgin olive oil, are best used in uncooked dishes, such as salad dressings, or brushed on chicken and fish after cooking. (Olive oil has a low smoke point and can burn in a hot pan or grill.) Meanwhile, canola oil is a high-quality oil that can tolerate high temps. Flavorful nut and seed oils add unique flavor to salad dressings and stir-fries.Extra-virgin olive oilCanola, avocado or grapeseed oilUnsalted butterMayonnaise (olive-oil mayo has less saturated fat)White, red-wine, white-wine, balsamic, rice and cider vinegarsHot sauces such as Sriracha or TabascoDijon and whole-grain mustardKetchupNut and seed oils, such as toasted sesame oil and walnut oilReduced-sodium tamari or soy sauceFish sauceHoisin sauceChile-garlic sauceCurry pasteOlivesCapersBarbecue sauceWorcestershire sauceWhat Is the Best Oil for Cooking?SeasoningsRyan LiebeFeatured recipe:Spice-Crusted Roasted PotatoesA seasonings cabinet or drawer can quickly begin to burst at the seams. Unique spice mixes you used just once sit stale beside the cumin and coriander, which do get a fair share of use in a variety of recipes, fromMexicanand Southeast Asian dishes to beef stews and more. Paring down to the basics will help you save space and make sure you’re utilizing everything before the flavors fade.This seasonings list also includes foods that make up the foundation of many recipes—the aromatics. These foods are the first things you throw in the pot to start simmering—onions and garlic, for example. They add a depth of flavor and heft to many dishes, even fast ones, so make sure to keep them on hand.Salt, including kosher salt, coarse sea salt and fine saltBlack peppercornsOnionsFresh garlicDried herbs: bay leaves, thyme, oregano, Italian seasoning blend, dill, crumbled sage, tarragonSpices: chili powder, ground cinnamon, ground coriander, coriander seeds, ground cumin, cumin seeds, curry powder, dry mustard, paprika, cayenne pepper, crushed red pepper, turmeric, garlic powder, ground allspice, caraway seeds, cinnamon sticks, ground ginger, nutmeg, za’atar, onion powderCitrus: Lemons, limes, oranges. The zest is as valuable as the juice. Organic fruit is recommended when you use a lot of zest.Granulated sugarBrown sugarHoneyFresh ginger (store in the freezer for longer life)Anchovies or anchovy paste for flavoring pasta sauces and salad dressingsPure maple syrupUnsweetened cocoa powder, natural and/or Dutch-processedBittersweet chocolate, semisweet chocolate chipsCanned & Bottled GoodsJamie VespaFeatured recipe:20-Minute Creamy Tomato Skillet SalmonWhile your first inclination may say otherwise, some canned foods are indispensable in healthy cooking.Canned tomatoes, for example, can be used in soups and stews, but they’re also a boon to many quick andhealthy skillet mealsandone-pot pastas.Cooking dried beanstakes time and effort (though it’s worth it if you can manage), but canned beans makeblack bean tacosor a tomato-bean shakshuka happen in a hurry.Canned tomatoes, tomato pasteNo-salt-added diced tomatoesUnsalted chicken broth, beef broth and/or vegetable brothCanned beans: cannellini beans, great northern beans, chickpeas, black beans, red kidney beansClam juiceLight coconut milkCanned tuna (chunk light) and salmonThe Best Healthy Canned Foods, According to a DietitianGrains & LegumesTed & Chelsea CavanaughFeatured recipe:Slow-Cooker Overnight Farro PorridgeBeans, rice,whole grainsand lentils can be added to a plethora of dishes for instantproteinandfilling fiber. They also store well, so you can keep them on hand for a considerable time, and they go from season to season-in soups and stews in the winter and in light grain sides in spring and summer. You can use some of these pantry staples to turn basic chicken breasts into crispy oven-fried pieces, leftover steak into a hearty burrito bowl or make black-bean patties in a pinch.Whole-wheat flour and whole-wheat pastry flourAll-purpose flourAssorted whole-wheat pastasBrown rice and instant brown riceRolled oatsWhole-wheat breadcrumbsWhole-wheat panko breadcrumbsPearl barley and/or quick-cooking barleyWhole-wheat couscousBulgurDried lentilsCornmeal, polenta and/or gritsDried beans (black, cannellini, garbanzo)FarroQuinoaNuts, Seeds & Dried FruitJennifer CauseyFeatured recipe:Pizza PistachiosYou may think these kitchen pantry staples are best suited for snacks andtrail mixes, but a cook with an eye toward healthy eating knows they can be used in everything from salads and grain bowls to muffins, quick breads and quick coatings for proteins (like thisWalnut-Rosemary Crusted Salmon). Most fresh nuts and seeds should be stored in the fridge or freezer to keep their oils from turning rancid.WalnutsPecansAlmondsDry-roasted unsalted peanutsNatural peanut butter and/or almond butterHazelnutsPine nutsSesame seedsTahiniAssorted dried fruits, such as apricots, prunes, cherries, cranberries, dates, figs, raisinsThe 10 Best Snacks for Weight LossRefrigerator BasicsAli RedmondFeatured recipe:Mango-Raspberry SmoothieWe use the term kitchen pantry to refer to your cold storage, as well as dry storage. These ingredients should be kept stocked in your fridge, as they can quickly and easily be used for many fast dinners. Yogurt, for example, is a great snack, but it can be a dipping sauce for fish, tofu or pork. or turn into adressingfor falafel or shawarma. Eggs are staples for many dishes, but they can star in fastomeletsandfrittatastoo.Read More:10 Tips for Organizing Your RefrigeratorLow-fat milk or soymilkUnsweetened coconut or oat milk beverageLow-fat or nonfat plain or Greek yogurtReduced-fat sour creamGood-quality Parmesan cheese and/or Romano cheeseSharp Cheddar cheeseEggs (large)Orange juiceBlue cheeseWater-packed tofuRead More:Should You Be Drinking Oat MilkFreezer BasicsFeatured recipe:Prosciutto Pizza with Corn & ArugulaYes, the freezer counts as part of you kitchen pantry too. You can use this chilly storage option to keep a number of foods good longer, which gives you more time—and more options—for using them up. A stash of frozen vegetables promises you’ll have a healthy, crisp side in the bleak mid-winter months. Berries are at their best in summer and quite pricey in winter, so stocking up on frozen options saves you money and delivers nutrient-filled fruit. Even quick-thawing meats are good to have on hand for fast pizzas or stir-fries.Frozen vegetables: edamame (soybeans), peas, spinach, broccoli, bell pepper and onion mix, corn, chopped onions, pearl onions, uncooked hash brownsFrozen berriesItalian turkey sausageFish filletsWhole-wheat pizza doughFrozen yogurt for impromptu dessertsWhole-grain breadThe Freezer Essentials to Keep on Hand for Fast 15-Minute MealsThe Bottom LineYou don’t need to spend hundreds of dollars filling out your kitchen pantry during one trip to the grocery store. Start with the basics and expand your pantry as you expand your cooking skill set. Over time, you’ll find it easier to make meals from scratch using what you have on hand.The 8 Pantry Staples to Keep on Hand for 3-Ingredient Dinners on a WhimWas this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
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Life is busy, but dinner doesn’t have to be an afterthought. A well-stocked pantry is the best way to ensure you’ll have everything you need to make a healthy and flavorful dinner every night, even when it seems like you have nothing to cook. A combination of classic pantry staples (like canned tomatoes, broth and beans) and flavor-boosting convenience items (like herb mixes, soy sauce and jarred pesto) are key to keeping your kitchen dinner-ready. No need for expensive takeout when you have what you need to make a healthy dinner at home.This kitchen pantry list below includes many of the items you need to prepare healthy recipes, plus a few other ingredients that will make impromptu meals easier and more delicious. Don’t have a large pantry to stock? You can hone this list down to go-to foods, the ones you are most likely to use again and again in meals. This way, you can stock a smaller kitchen pantry cabinet without overwhelming your limited space.What to Stock in Your PantryOils, Vinegars & CondimentsEva KolenkoFeatured recipe:Lemon-Garlic VinaigretteOils,vinegarsand condiments are the backbone of many recipes. They’re necessary for quick marinades, salad dressings, pan sauces and more. For a cook with an eye toward healthy ingredients, this collection of pantry staples helps you swap out convenience foods that are often filled with too much sodium, sugar and other unnecessary ingredients. (Bottled salad dressing, we mean you.)A collection of oilsis particularly important for home cooks. Some oils, like extra-virgin olive oil, are best used in uncooked dishes, such as salad dressings, or brushed on chicken and fish after cooking. (Olive oil has a low smoke point and can burn in a hot pan or grill.) Meanwhile, canola oil is a high-quality oil that can tolerate high temps. Flavorful nut and seed oils add unique flavor to salad dressings and stir-fries.Extra-virgin olive oilCanola, avocado or grapeseed oilUnsalted butterMayonnaise (olive-oil mayo has less saturated fat)White, red-wine, white-wine, balsamic, rice and cider vinegarsHot sauces such as Sriracha or TabascoDijon and whole-grain mustardKetchupNut and seed oils, such as toasted sesame oil and walnut oilReduced-sodium tamari or soy sauceFish sauceHoisin sauceChile-garlic sauceCurry pasteOlivesCapersBarbecue sauceWorcestershire sauceWhat Is the Best Oil for Cooking?SeasoningsRyan LiebeFeatured recipe:Spice-Crusted Roasted PotatoesA seasonings cabinet or drawer can quickly begin to burst at the seams. Unique spice mixes you used just once sit stale beside the cumin and coriander, which do get a fair share of use in a variety of recipes, fromMexicanand Southeast Asian dishes to beef stews and more. Paring down to the basics will help you save space and make sure you’re utilizing everything before the flavors fade.This seasonings list also includes foods that make up the foundation of many recipes—the aromatics. These foods are the first things you throw in the pot to start simmering—onions and garlic, for example. They add a depth of flavor and heft to many dishes, even fast ones, so make sure to keep them on hand.Salt, including kosher salt, coarse sea salt and fine saltBlack peppercornsOnionsFresh garlicDried herbs: bay leaves, thyme, oregano, Italian seasoning blend, dill, crumbled sage, tarragonSpices: chili powder, ground cinnamon, ground coriander, coriander seeds, ground cumin, cumin seeds, curry powder, dry mustard, paprika, cayenne pepper, crushed red pepper, turmeric, garlic powder, ground allspice, caraway seeds, cinnamon sticks, ground ginger, nutmeg, za’atar, onion powderCitrus: Lemons, limes, oranges. The zest is as valuable as the juice. Organic fruit is recommended when you use a lot of zest.Granulated sugarBrown sugarHoneyFresh ginger (store in the freezer for longer life)Anchovies or anchovy paste for flavoring pasta sauces and salad dressingsPure maple syrupUnsweetened cocoa powder, natural and/or Dutch-processedBittersweet chocolate, semisweet chocolate chipsCanned & Bottled GoodsJamie VespaFeatured recipe:20-Minute Creamy Tomato Skillet SalmonWhile your first inclination may say otherwise, some canned foods are indispensable in healthy cooking.Canned tomatoes, for example, can be used in soups and stews, but they’re also a boon to many quick andhealthy skillet mealsandone-pot pastas.Cooking dried beanstakes time and effort (though it’s worth it if you can manage), but canned beans makeblack bean tacosor a tomato-bean shakshuka happen in a hurry.Canned tomatoes, tomato pasteNo-salt-added diced tomatoesUnsalted chicken broth, beef broth and/or vegetable brothCanned beans: cannellini beans, great northern beans, chickpeas, black beans, red kidney beansClam juiceLight coconut milkCanned tuna (chunk light) and salmonThe Best Healthy Canned Foods, According to a DietitianGrains & LegumesTed & Chelsea CavanaughFeatured recipe:Slow-Cooker Overnight Farro PorridgeBeans, rice,whole grainsand lentils can be added to a plethora of dishes for instantproteinandfilling fiber. They also store well, so you can keep them on hand for a considerable time, and they go from season to season-in soups and stews in the winter and in light grain sides in spring and summer. You can use some of these pantry staples to turn basic chicken breasts into crispy oven-fried pieces, leftover steak into a hearty burrito bowl or make black-bean patties in a pinch.Whole-wheat flour and whole-wheat pastry flourAll-purpose flourAssorted whole-wheat pastasBrown rice and instant brown riceRolled oatsWhole-wheat breadcrumbsWhole-wheat panko breadcrumbsPearl barley and/or quick-cooking barleyWhole-wheat couscousBulgurDried lentilsCornmeal, polenta and/or gritsDried beans (black, cannellini, garbanzo)FarroQuinoaNuts, Seeds & Dried FruitJennifer CauseyFeatured recipe:Pizza PistachiosYou may think these kitchen pantry staples are best suited for snacks andtrail mixes, but a cook with an eye toward healthy eating knows they can be used in everything from salads and grain bowls to muffins, quick breads and quick coatings for proteins (like thisWalnut-Rosemary Crusted Salmon). Most fresh nuts and seeds should be stored in the fridge or freezer to keep their oils from turning rancid.WalnutsPecansAlmondsDry-roasted unsalted peanutsNatural peanut butter and/or almond butterHazelnutsPine nutsSesame seedsTahiniAssorted dried fruits, such as apricots, prunes, cherries, cranberries, dates, figs, raisinsThe 10 Best Snacks for Weight LossRefrigerator BasicsAli RedmondFeatured recipe:Mango-Raspberry SmoothieWe use the term kitchen pantry to refer to your cold storage, as well as dry storage. These ingredients should be kept stocked in your fridge, as they can quickly and easily be used for many fast dinners. Yogurt, for example, is a great snack, but it can be a dipping sauce for fish, tofu or pork. or turn into adressingfor falafel or shawarma. Eggs are staples for many dishes, but they can star in fastomeletsandfrittatastoo.Read More:10 Tips for Organizing Your RefrigeratorLow-fat milk or soymilkUnsweetened coconut or oat milk beverageLow-fat or nonfat plain or Greek yogurtReduced-fat sour creamGood-quality Parmesan cheese and/or Romano cheeseSharp Cheddar cheeseEggs (large)Orange juiceBlue cheeseWater-packed tofuRead More:Should You Be Drinking Oat MilkFreezer BasicsFeatured recipe:Prosciutto Pizza with Corn & ArugulaYes, the freezer counts as part of you kitchen pantry too. You can use this chilly storage option to keep a number of foods good longer, which gives you more time—and more options—for using them up. A stash of frozen vegetables promises you’ll have a healthy, crisp side in the bleak mid-winter months. Berries are at their best in summer and quite pricey in winter, so stocking up on frozen options saves you money and delivers nutrient-filled fruit. Even quick-thawing meats are good to have on hand for fast pizzas or stir-fries.Frozen vegetables: edamame (soybeans), peas, spinach, broccoli, bell pepper and onion mix, corn, chopped onions, pearl onions, uncooked hash brownsFrozen berriesItalian turkey sausageFish filletsWhole-wheat pizza doughFrozen yogurt for impromptu dessertsWhole-grain breadThe Freezer Essentials to Keep on Hand for Fast 15-Minute MealsThe Bottom LineYou don’t need to spend hundreds of dollars filling out your kitchen pantry during one trip to the grocery store. Start with the basics and expand your pantry as you expand your cooking skill set. Over time, you’ll find it easier to make meals from scratch using what you have on hand.The 8 Pantry Staples to Keep on Hand for 3-Ingredient Dinners on a WhimWas this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
Life is busy, but dinner doesn’t have to be an afterthought. A well-stocked pantry is the best way to ensure you’ll have everything you need to make a healthy and flavorful dinner every night, even when it seems like you have nothing to cook. A combination of classic pantry staples (like canned tomatoes, broth and beans) and flavor-boosting convenience items (like herb mixes, soy sauce and jarred pesto) are key to keeping your kitchen dinner-ready. No need for expensive takeout when you have what you need to make a healthy dinner at home.This kitchen pantry list below includes many of the items you need to prepare healthy recipes, plus a few other ingredients that will make impromptu meals easier and more delicious. Don’t have a large pantry to stock? You can hone this list down to go-to foods, the ones you are most likely to use again and again in meals. This way, you can stock a smaller kitchen pantry cabinet without overwhelming your limited space.What to Stock in Your PantryOils, Vinegars & CondimentsEva KolenkoFeatured recipe:Lemon-Garlic VinaigretteOils,vinegarsand condiments are the backbone of many recipes. They’re necessary for quick marinades, salad dressings, pan sauces and more. For a cook with an eye toward healthy ingredients, this collection of pantry staples helps you swap out convenience foods that are often filled with too much sodium, sugar and other unnecessary ingredients. (Bottled salad dressing, we mean you.)A collection of oilsis particularly important for home cooks. Some oils, like extra-virgin olive oil, are best used in uncooked dishes, such as salad dressings, or brushed on chicken and fish after cooking. (Olive oil has a low smoke point and can burn in a hot pan or grill.) Meanwhile, canola oil is a high-quality oil that can tolerate high temps. Flavorful nut and seed oils add unique flavor to salad dressings and stir-fries.Extra-virgin olive oilCanola, avocado or grapeseed oilUnsalted butterMayonnaise (olive-oil mayo has less saturated fat)White, red-wine, white-wine, balsamic, rice and cider vinegarsHot sauces such as Sriracha or TabascoDijon and whole-grain mustardKetchupNut and seed oils, such as toasted sesame oil and walnut oilReduced-sodium tamari or soy sauceFish sauceHoisin sauceChile-garlic sauceCurry pasteOlivesCapersBarbecue sauceWorcestershire sauceWhat Is the Best Oil for Cooking?SeasoningsRyan LiebeFeatured recipe:Spice-Crusted Roasted PotatoesA seasonings cabinet or drawer can quickly begin to burst at the seams. Unique spice mixes you used just once sit stale beside the cumin and coriander, which do get a fair share of use in a variety of recipes, fromMexicanand Southeast Asian dishes to beef stews and more. Paring down to the basics will help you save space and make sure you’re utilizing everything before the flavors fade.This seasonings list also includes foods that make up the foundation of many recipes—the aromatics. These foods are the first things you throw in the pot to start simmering—onions and garlic, for example. They add a depth of flavor and heft to many dishes, even fast ones, so make sure to keep them on hand.Salt, including kosher salt, coarse sea salt and fine saltBlack peppercornsOnionsFresh garlicDried herbs: bay leaves, thyme, oregano, Italian seasoning blend, dill, crumbled sage, tarragonSpices: chili powder, ground cinnamon, ground coriander, coriander seeds, ground cumin, cumin seeds, curry powder, dry mustard, paprika, cayenne pepper, crushed red pepper, turmeric, garlic powder, ground allspice, caraway seeds, cinnamon sticks, ground ginger, nutmeg, za’atar, onion powderCitrus: Lemons, limes, oranges. The zest is as valuable as the juice. Organic fruit is recommended when you use a lot of zest.Granulated sugarBrown sugarHoneyFresh ginger (store in the freezer for longer life)Anchovies or anchovy paste for flavoring pasta sauces and salad dressingsPure maple syrupUnsweetened cocoa powder, natural and/or Dutch-processedBittersweet chocolate, semisweet chocolate chipsCanned & Bottled GoodsJamie VespaFeatured recipe:20-Minute Creamy Tomato Skillet SalmonWhile your first inclination may say otherwise, some canned foods are indispensable in healthy cooking.Canned tomatoes, for example, can be used in soups and stews, but they’re also a boon to many quick andhealthy skillet mealsandone-pot pastas.Cooking dried beanstakes time and effort (though it’s worth it if you can manage), but canned beans makeblack bean tacosor a tomato-bean shakshuka happen in a hurry.Canned tomatoes, tomato pasteNo-salt-added diced tomatoesUnsalted chicken broth, beef broth and/or vegetable brothCanned beans: cannellini beans, great northern beans, chickpeas, black beans, red kidney beansClam juiceLight coconut milkCanned tuna (chunk light) and salmonThe Best Healthy Canned Foods, According to a DietitianGrains & LegumesTed & Chelsea CavanaughFeatured recipe:Slow-Cooker Overnight Farro PorridgeBeans, rice,whole grainsand lentils can be added to a plethora of dishes for instantproteinandfilling fiber. They also store well, so you can keep them on hand for a considerable time, and they go from season to season-in soups and stews in the winter and in light grain sides in spring and summer. You can use some of these pantry staples to turn basic chicken breasts into crispy oven-fried pieces, leftover steak into a hearty burrito bowl or make black-bean patties in a pinch.Whole-wheat flour and whole-wheat pastry flourAll-purpose flourAssorted whole-wheat pastasBrown rice and instant brown riceRolled oatsWhole-wheat breadcrumbsWhole-wheat panko breadcrumbsPearl barley and/or quick-cooking barleyWhole-wheat couscousBulgurDried lentilsCornmeal, polenta and/or gritsDried beans (black, cannellini, garbanzo)FarroQuinoaNuts, Seeds & Dried FruitJennifer CauseyFeatured recipe:Pizza PistachiosYou may think these kitchen pantry staples are best suited for snacks andtrail mixes, but a cook with an eye toward healthy eating knows they can be used in everything from salads and grain bowls to muffins, quick breads and quick coatings for proteins (like thisWalnut-Rosemary Crusted Salmon). Most fresh nuts and seeds should be stored in the fridge or freezer to keep their oils from turning rancid.WalnutsPecansAlmondsDry-roasted unsalted peanutsNatural peanut butter and/or almond butterHazelnutsPine nutsSesame seedsTahiniAssorted dried fruits, such as apricots, prunes, cherries, cranberries, dates, figs, raisinsThe 10 Best Snacks for Weight LossRefrigerator BasicsAli RedmondFeatured recipe:Mango-Raspberry SmoothieWe use the term kitchen pantry to refer to your cold storage, as well as dry storage. These ingredients should be kept stocked in your fridge, as they can quickly and easily be used for many fast dinners. Yogurt, for example, is a great snack, but it can be a dipping sauce for fish, tofu or pork. or turn into adressingfor falafel or shawarma. Eggs are staples for many dishes, but they can star in fastomeletsandfrittatastoo.Read More:10 Tips for Organizing Your RefrigeratorLow-fat milk or soymilkUnsweetened coconut or oat milk beverageLow-fat or nonfat plain or Greek yogurtReduced-fat sour creamGood-quality Parmesan cheese and/or Romano cheeseSharp Cheddar cheeseEggs (large)Orange juiceBlue cheeseWater-packed tofuRead More:Should You Be Drinking Oat MilkFreezer BasicsFeatured recipe:Prosciutto Pizza with Corn & ArugulaYes, the freezer counts as part of you kitchen pantry too. You can use this chilly storage option to keep a number of foods good longer, which gives you more time—and more options—for using them up. A stash of frozen vegetables promises you’ll have a healthy, crisp side in the bleak mid-winter months. Berries are at their best in summer and quite pricey in winter, so stocking up on frozen options saves you money and delivers nutrient-filled fruit. Even quick-thawing meats are good to have on hand for fast pizzas or stir-fries.Frozen vegetables: edamame (soybeans), peas, spinach, broccoli, bell pepper and onion mix, corn, chopped onions, pearl onions, uncooked hash brownsFrozen berriesItalian turkey sausageFish filletsWhole-wheat pizza doughFrozen yogurt for impromptu dessertsWhole-grain breadThe Freezer Essentials to Keep on Hand for Fast 15-Minute MealsThe Bottom LineYou don’t need to spend hundreds of dollars filling out your kitchen pantry during one trip to the grocery store. Start with the basics and expand your pantry as you expand your cooking skill set. Over time, you’ll find it easier to make meals from scratch using what you have on hand.The 8 Pantry Staples to Keep on Hand for 3-Ingredient Dinners on a Whim
Life is busy, but dinner doesn’t have to be an afterthought. A well-stocked pantry is the best way to ensure you’ll have everything you need to make a healthy and flavorful dinner every night, even when it seems like you have nothing to cook. A combination of classic pantry staples (like canned tomatoes, broth and beans) and flavor-boosting convenience items (like herb mixes, soy sauce and jarred pesto) are key to keeping your kitchen dinner-ready. No need for expensive takeout when you have what you need to make a healthy dinner at home.
This kitchen pantry list below includes many of the items you need to prepare healthy recipes, plus a few other ingredients that will make impromptu meals easier and more delicious. Don’t have a large pantry to stock? You can hone this list down to go-to foods, the ones you are most likely to use again and again in meals. This way, you can stock a smaller kitchen pantry cabinet without overwhelming your limited space.
What to Stock in Your Pantry
Oils, Vinegars & Condiments
Eva Kolenko
Featured recipe:Lemon-Garlic Vinaigrette
Oils,vinegarsand condiments are the backbone of many recipes. They’re necessary for quick marinades, salad dressings, pan sauces and more. For a cook with an eye toward healthy ingredients, this collection of pantry staples helps you swap out convenience foods that are often filled with too much sodium, sugar and other unnecessary ingredients. (Bottled salad dressing, we mean you.)
A collection of oilsis particularly important for home cooks. Some oils, like extra-virgin olive oil, are best used in uncooked dishes, such as salad dressings, or brushed on chicken and fish after cooking. (Olive oil has a low smoke point and can burn in a hot pan or grill.) Meanwhile, canola oil is a high-quality oil that can tolerate high temps. Flavorful nut and seed oils add unique flavor to salad dressings and stir-fries.
What Is the Best Oil for Cooking?
Seasonings
Ryan Liebe
Featured recipe:Spice-Crusted Roasted Potatoes
A seasonings cabinet or drawer can quickly begin to burst at the seams. Unique spice mixes you used just once sit stale beside the cumin and coriander, which do get a fair share of use in a variety of recipes, fromMexicanand Southeast Asian dishes to beef stews and more. Paring down to the basics will help you save space and make sure you’re utilizing everything before the flavors fade.
This seasonings list also includes foods that make up the foundation of many recipes—the aromatics. These foods are the first things you throw in the pot to start simmering—onions and garlic, for example. They add a depth of flavor and heft to many dishes, even fast ones, so make sure to keep them on hand.
Canned & Bottled Goods
Jamie Vespa
Featured recipe:20-Minute Creamy Tomato Skillet Salmon
While your first inclination may say otherwise, some canned foods are indispensable in healthy cooking.Canned tomatoes, for example, can be used in soups and stews, but they’re also a boon to many quick andhealthy skillet mealsandone-pot pastas.Cooking dried beanstakes time and effort (though it’s worth it if you can manage), but canned beans makeblack bean tacosor a tomato-bean shakshuka happen in a hurry.
The Best Healthy Canned Foods, According to a Dietitian
Grains & Legumes
Ted & Chelsea Cavanaugh
Featured recipe:Slow-Cooker Overnight Farro Porridge
Beans, rice,whole grainsand lentils can be added to a plethora of dishes for instantproteinandfilling fiber. They also store well, so you can keep them on hand for a considerable time, and they go from season to season-in soups and stews in the winter and in light grain sides in spring and summer. You can use some of these pantry staples to turn basic chicken breasts into crispy oven-fried pieces, leftover steak into a hearty burrito bowl or make black-bean patties in a pinch.
Nuts, Seeds & Dried Fruit
Jennifer Causey
Featured recipe:Pizza Pistachios
You may think these kitchen pantry staples are best suited for snacks andtrail mixes, but a cook with an eye toward healthy eating knows they can be used in everything from salads and grain bowls to muffins, quick breads and quick coatings for proteins (like thisWalnut-Rosemary Crusted Salmon). Most fresh nuts and seeds should be stored in the fridge or freezer to keep their oils from turning rancid.
The 10 Best Snacks for Weight Loss
Refrigerator Basics
Ali Redmond
Featured recipe:Mango-Raspberry Smoothie
We use the term kitchen pantry to refer to your cold storage, as well as dry storage. These ingredients should be kept stocked in your fridge, as they can quickly and easily be used for many fast dinners. Yogurt, for example, is a great snack, but it can be a dipping sauce for fish, tofu or pork. or turn into adressingfor falafel or shawarma. Eggs are staples for many dishes, but they can star in fastomeletsandfrittatastoo.
Read More:10 Tips for Organizing Your Refrigerator
Read More:Should You Be Drinking Oat Milk
Freezer Basics
Featured recipe:Prosciutto Pizza with Corn & Arugula
Yes, the freezer counts as part of you kitchen pantry too. You can use this chilly storage option to keep a number of foods good longer, which gives you more time—and more options—for using them up. A stash of frozen vegetables promises you’ll have a healthy, crisp side in the bleak mid-winter months. Berries are at their best in summer and quite pricey in winter, so stocking up on frozen options saves you money and delivers nutrient-filled fruit. Even quick-thawing meats are good to have on hand for fast pizzas or stir-fries.
The Freezer Essentials to Keep on Hand for Fast 15-Minute Meals
The Bottom Line
You don’t need to spend hundreds of dollars filling out your kitchen pantry during one trip to the grocery store. Start with the basics and expand your pantry as you expand your cooking skill set. Over time, you’ll find it easier to make meals from scratch using what you have on hand.
The 8 Pantry Staples to Keep on Hand for 3-Ingredient Dinners on a Whim
Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
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Thanks for your feedback!
Tell us why!OtherSubmit
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