A useful pantry is small. Twelve things, give or take, that combine into eighty percent of weeknight cooking. We'd argue the list is more or less universal.
Whole grains — quinoa, brown rice, oats. Legumes — lentils, chickpeas, black beans. A neutral oil and an extra-virgin olive oil. Salt — flaky for finishing, fine for cooking. A vinegar with personality — sherry, rice, red wine. A handful of spices that earn their shelf — cumin, paprika, chili flakes, dried oregano. Soy sauce or tamari. Tahini. Tinned tomatoes. Tinned fish or beans. A bottle of decent stock or a tub of bouillon.
Everything else is fresh, and bought when you'll cook it. The fresh shop becomes lighter, the cooking becomes faster, and the daily decision of what to eat becomes less of a decision at all.
Written by
Mealora Editorial
