Pantry Staples & Storage

  • Dried Herbs & Spices
  • Bay leaves
  • Black peppercorns
  • Cayenne pepper
  • Chili powder
  • Chinese five-spice powder
  • Dried oregano
  • Dried thyme
  • Fennel seeds
  • Ground allspice
  • Ground cinnamon
  • Ground cumin
  • Paprika (regular and smoked)
  • Red pepper flakes Salt (table and kosher)
  • Oils
  • Asian sesame oil
  • Canola oil
  • Olive oil
  • Peanut oil
  • Vinegars
  • Balsamic vinegar
  • Red wine vinegar
  • Rice vinegar (seasoned)
  • Sherry vinegar
  • White wine vinegar
  • Canned & Jarred Foods
  • Anchovies
  • Apple cider
  • Asian fish sauce
  • Beef broth
  • Chicken broth
  • Chunky peanut butter
  • Coconut milk
  • Curry paste (Thai red and green)
  • Diced tomatoes
  • Dijon mustard
  • Honey Dijon mustard
  • Kalamata olives
  • Mango chutney
  • Roasted red bell peppers
  • Salsa
  • Soy sauce
  • Tomato paste
  • Vegetable broth
  • White beans (and/or red)
  • Pasta & Grains
  • Arborio rice
  • Basmati rice
  • Couscous
  • Farfalle pasta (and other assorted shapes and sizes)
  • Orzo pasta
  • Polenta (quick-cooking)
  • Wines & Spirits
  • Dry red wine
  • Dry sherry
  • Dry white wine
  • Madeira
  • Mirin (rice wine)
  • Sake
  • Miscellaneous
  • Dark brown sugar
  • Dried fruits
  • Flour
  • Flour tortillas
  • Granulated sugar
  • Peanuts
  • Raisins
  • Fresh Foods
  • Garlic
  • Ginger
  • Lemons
  • Limes
  • Oranges
  • Red onions
  • Russet potatoes
  • Shallots
  • Tomatoes
  • Yellow onions
  • Yukon gold potatoes

Storage notes

Dried herb & spices start losing flavor after 6 months, so buy them in small quantities.

Oils are stored unopened at room temperature in a cool, dark place. Opened bottles will keep for 3 months at room temperature or in the refrigerator for up to 6 months.

Grains & pasta are stored in airtight containers for up to 3 months. The shelf life of most dried pasta is 1 year, and then they will lose flavor.

Fresh foods are stored in a cool, dark place or in refrigerator. Don’t put potatoes alongside onions; they produce gases that will hasten spoilage.

Canned foods may be kept in a pantry for over a year, but if there is a sign of expansion or buckling, discard immediately. Once a can is opened, transfer the unused contents to an airtight container and refrigerate.

Make dinner easy this week with FIVE complete menus, a bonus recipe and a matching grocery list!

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