Prep-ahead: Chopping, measuring can be done hours or days in advance. Ingredients can be combined ahead of time, but there is last-minute cooking required.
The ingredients I keep on hand as a matter of routine:
- Pantry Staples: olive oil, canola oil, red wine vinegar, white wine/rice vinegar, balsamic vinegar, all-purpose flour, whole wheat flour, white sugar, brown sugar, molasses, honey, diced tomatoes, black olives, green olives, rice, pasta, chicken broth (canned, boxed, or cubes), beef broth (canned, boxed, or cubes), onions, mustard, ketchup, mayonnaise, anchovies, soy sauce, sesame oil, worcestshire sauce, hot sauce, dried mild chiles (Ancho, Sandia, pasilla), liquid smoke
- Freezer/Fridge Staples: citrus zest, tomato paste, stock (when possible), chopped jalapenos, whole garlic cloves, butter, grated ginger, milk, buttermilk powder, beurre manié
- Spice Cabinet: cinnamon, nutmeg, whole cloves, ground cloves, whole allspice, cardamom, ground ginger, ground cumin, cumin seed, ground coriander, whole coriander, oregano, dried basil, dried minced onion, onion powder, garlic powder, cayenne, red chili flakes, Old Bay, lemon pepper, seasoning salt, mixed peppercorns, poultry seasoning, rubbed sage, thyme leaves, Italian seasoning, marjoram, dried savory, five spice powder, dry mustard, salt
Freezer Kit Equipment: vacu-sealer and rolls of bag material; zip-top bags in 2 gallon, 1 gallon, 1 quart and snack sizes; index cards (for writing recipes on); permanent marker; foil pie plates; foil lasagne pans, foil 8x8 pans; foil 9x5 loaf pans; heavy-duty aluminum foil; plastic wrap; parchment paper