Editor's note: With the weather chilling up our necks from the woods, many of us are finding ourselves cooking at home at an even greater pace. This article, originally published in May 2020, is full of pantry organization tips to help you make the most of the ingredients you have on hand.
When I think about what kind of cook I'd like to be, I imagine myself pacing through the kitchen, exploring what I've got, and then whipping up some kind of original recipe just because the greens are about to wilt. There is something so satisfying about using up all the food you bring home, and being a good enough cook to stretch your grocery bill isn't as hard as it might seem. We may not float in the kitchen as if we were a padma top chef But we Can We prepare ourselves for success.
Today I'm sharing exactly how I keep my pantry stocked and organized, including a complete list of the items I have on hand and how I manage inventory as some items start to dwindle.
How to organize your pantry
1. Clean everything up and put it where you can see it.
Wipe down drawers, cupboards, everything. The pantry is not a one-size-fits-all type of space in the home. It can be a cupboard or a shelf – wherever you keep items you come back to again and again when cooking at home. Throw away anything that is past the expiration date.
2. Group the items together using the list below.
Keep canned goods together, spices together, and baking ingredients together in one place. Then I have a dedicated place for oils, vinegars, beans, rice, and pasta.
3. Make it visible.
Half the battle when it comes to a well-organized pantry is that you know where everything is and where to put each item when you're done cooking. Creating a visually appealing pantry is a great motivator for some, but it may only keep you motivated until the novelty wears off.
Think about organizing the items so that it is as easy as possible to locate what you need, retrieve the component, and put it back in again. Some people take this as an opportunity to reuse old jars they've been saving and start a new system in bulk, which I recommend. we use OXO Pop Containers Stock up on our pantry items and enjoy how easy they are to stack and how well food is kept fresh. (You can use discount code Wit & Delight20 for 20% off your OXO purchase through the end of December 2022!) If you're storing food in separate containers, I recommend making a note of the date the ingredients were added to your jars (and expiration dates when applicable), so you can Know when it's time to throw out old components.
How do you stock your pantry?
Below, I'm sharing a list of everything we keep in stock. Yes, the list includes items that you will store in the fridge and freezer as well. I realize that cooking "pantry" is more about keeping a running list of items that don't need to be replaced weekly like fresh veggies and meats, but I like to keep track of each ingredient I use regularly when cooking. Kitchen restocking becomes a lot less complicated when you know you already have a basic list of ingredients you can draw on when you're about to run over budget or just can't get to the market.
When considering how to stock your pantry, keep in mind that you don't need (and probably don't want) every ingredient on our list, especially if you're just starting out. Think about the ingredients you use most, start using your newly organized pantry, make it a habit to put things back where you found them, add more ingredients slowly as you begin to expand your basic knowledge of cooking, and choose recipes that help you build your pantry as you go.
Exactly what we keep in our warehouse
refrigerator
- bacon and/or pancetta
- Parmigiano
- Mozzarella / Cheddar cheese
- Vita
- ghee
- Citrus fruits: lemon, lime, orange
- mayonnaise
- mustard
- ketchup
- hot sauce
- egg
- hot pepper
- Ginger
- Jams and preserves
- Maple syrup
- Milk and yogurt
- miso
- Nut butter
- capers
- olive
- pickles
- Tahini
- Yogurt and sour cream
freezer
- bread, bread crumbs
- Frozen fruit
- frozen vegetables
- Leftover red and white wine
- Nuts: almonds, hazelnuts, and walnuts
The store
- Kosher salt (diamond crystal)
- Finishing salt (Maldon or Fleur de Sel)
- black pepper
- Ghee
- shortening
- garlic
- Gochujang paste
- Onions and shallots
- Olive oil (for cooking, Kirkland and for finishing, your favorite high-quality brand)
- soy sauce
- Vinegars: apple juice, red wine, white wine, rice, and sherry
- canned beans
- Canned whole tomatoes (San Marzano)
- Canned or rehydrated fish: tuna and anchovies
- coconut milk
- dried beans
- dried fruit
- dried pepper
- Pasta and rice
- Polenta and grits
- Whole grains, rice and quinoa
the bread
- Baking soda and baking powder
- Chocolate chips/bars
- cocoa powder
- cooking spray
- Corn Starch
- Flour: All-purpose, cake, whole wheat
- honey
- molasses
- Sugar: granulated, brown, raw
- Vanilla extract and vanilla bean
spices
- bay leaf;
- Cardamom
- Cayenne pepper
- coriander seeds
- crushed red pepper
- cumin
- Turmeric
- Fennel seeds
- Mustard seeds
- Thyme spice mix
Download files Stock your pantry checklist (pictured below) to keep track of what's in your inventory.
How to manage your inventory
Keeping an inventory of what you have is the secret to lowering your grocery bill and avoiding food waste. Here are some tips for knowing what you have, how much of it, and what you need when it's time to restock.
1. Keep our handy prints on the fridge, wrapped.
When an ingredient runs out, check the box next to said ingredient.
2. Check back to your list when coupons and offers come into your inbox or mailbox.
You can clip the coupon directly to the menu or keep an envelope on your desk to stuff it so it's easy to grab when you head to the store.
3. Keep an extra stock of non-perishable items in a different location.
Make a note of the extra stock with a different colored marker next to the component. Wipe it down when you use your last box, caddy, or serving so you know to buy more.
4. Once a month, clean up anything that has expired.
This is a relatively easy task when you keep up with it. It's also a great opportunity to jot down how many items like frozen meats and vegetables you've kept stashed in the freezer. Always keep the dates on these items so you can use them in the freezer window and avoid food waste.
Do you have any advice to add for me and our fellow pantry chefs? I'm all ears.
If you're ready to cook, you'll find some of our favorite pantry meals in the posts below.
20 classic and simple recipes that I love to make again and again
How to make Casio e Baby: The cooking process I swear by every time
This French Green Bean Potato Salad is perfect for any occasion
9 adult spins on your favorite childhood food
The best 5-ingredient pasta dish… EVER
Kate is currently learning to play the ukulele, to the despair of her husband, children, and dogs. Follow her on Instagram at MustafaHosny Oh God, Amen.
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