Organizing is key, too- always know what you have!

What makes for a good pantry?

Posted on Posted in Culinary Science, Nutrition Information

Thanks to therealadri for the question “What ingredients do you always have in your pantry?”  It’s a pretty long list, but I’ll try to limit it to the important ingredients**:


  • Whole wheat pasta (I’m partial to penne)
  • Brown rice or other whole grains/couscous
  • Winter squash (butternut, spaghetti, etc)
  • Canned goods (tomatoes and cannellini beans are what I have right now)
  • Dark chocolate 🙂
  • Homemade granola
  • TJ’s Multigrain O’s
  • Garlic
  • Shallots/onions
  • Kosher salt
  • Peppercorns in a grinder
  • Sweet potatoes
  • Wine (for the food and the cook)


  • Whole wheat flour
  • AP flour
  • Sugar
  • Brown sugar
  • Baking soda
  • Baking Powder
  • Finely ground sea salt
  • Spices (cinnamon, nutmeg, ginger, etc.)
My pantry is exposed- not pretty, but it is easy to keep track of things |
Organizing is key, too- always know what you have!


  • Eggs
  • A tiny thing of milk (I don’t drink it, but sometimes I add it to baked goods)
  • Butter (yes, I eat butter.)
  • Fruits (whatever’s cheap)
  • Veggies (at least 4 kinds)
  • Cheese (whatever you like, especially romano/parm, fresh mozz, and feta)
  • Iced coffee
  • Plain, fat free yogurt (more on that later, too)
  • Beer (only over-21!)
  • Applesauce
  • Soy sauce
  • Natural peanut butter
  • Boxed chicken broth
  • Kalamata olives
  • Seltzer (also for the cook) and filtered water


  • Ice
  • Frozen yogurt!
  • Frozen chicken breast
  • Frozen fish (if on sale)
  • Frozen basil cubes
  • Frozen ginger root (it freezes beautifully)
  • Frozen berries
  • Flax seeds/wheat germ (high fat content=fast spoilage)
  • Whole wheat pizza dough and homemade bread
  • Frozen vegetables

**I have since updated this list in three parts:

  1. Dry goods
  2. Perishable goods
  3. Kitchen supplies

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