it’s time to stock your pantry
10 things I’m stocking this month, plus what I’m skipping and experimenting with
Congratulations, you’ve made it to Friday. How many times have you checked your 401K this week? The news? How many group chats have mentioned a version of “f*ck it, let’s go farm goats”? That many, huh.
This newsletter covers: a framework for stocking your pantry and a peek into mine. I show you mine, you show me yours!
It’s never too early to start doomsday prepping. And by that I mean, it’s never too early to prep your pantry. What should you be investing in? What should you be prepared to give up?
A Framework
I’m not as dogmatic about pantry goods as I am about utensils, but I have thoughts:
Your ideal pantry includes the foundation for your weekly recipes, but you could easily make a meal out of it if you had to.
It’s not like shopping for your registry — you don’t want to have these pieces forever — you want them to move quickly.
It’s a representation of your taste at a specific point in time: your preferences, your dietary restrictions, and whatever gift bags you got from your employer or aunt over the holidays.
While there are many ways to break down your pantry — but nutrient, format, shelf stability, etc. — but I tend to think of it by use.
The Basics (e.g., Flour, Salt, Fats, Pasta, Rice): foundational ingredients for most recipes, but you wouldn’t make a full meal out of it
Build It (e.g., Beans, Protein, Canned Vegetables): mix with the basics and make it a full meal
Bake It (e.g., Sweeteners, Baking Soda, Dried Fruit): mix with the basics and make it into a dessert
Make It Tasty (e.g., Vinegars, Spices, Umami, Sauces): add flavor
Your ratios might fluctuate, for example, if you are not a baker, you can skip that entire category and invest your shelf space and budget into the other categories.
Design Principles
Keep your basics basic: just as you need to rotate in white tees, socks, and underwear, make sure your basics are fresh, mid-range in price, but high quality. (Uniqlo not The Row).
Rule of three: it’s easy to feel like you need to buy every ingredient in a recipe — but do you have three dishes you’d make with the remainder? If not, try to substitute.
Expiration dates matter (sometimes): I giggle every time I see an expiration date on salt — but there are some that you should pay attention to:
Cans: be safe. You don’t want botulism.
Olive oil: find the one with the latest expiration date. It will taste best within 18-24 months of bottling; 3-6 months of opening.
Spices: I’d like to understand who has the budget to replace spices every six months — but give it a sniff and be prepared to add more.
<10% novelty: I get it, you love a shoppy shop. You’ve spent money in a store than only sells flavored oil and vinegar. Unless you have enough space to accommodate a drawer of vinegars (sorry, Dad!), stick to basic flavors that can be mixed easily.
10 Things I’m Stocking Up On
The quality, source, and price matter more than the name on the label. Everyone has preferences, these are mine.
has an exquisitely simple list, I am envious of ’s organization, and if you like to peek into your friend’s medicine cabinets, gives you an intimate view into everyone’s pantries that will make you squeal with joy.
Note: while we are still uncertain about if and by how much tariffs will impact the price of food, I’m continuing to stock up on my basics, seasonal obsessions, and imports. As prices change, I’ll offer thoughts on alternatives!
The Basics
Flour: in my last pantry inventory, I had over ten kinds of flour, but I am a big baker with an addiction. You do not need that many.
King Arthur Organic Flour: is the King for a reason. It’s high quality, well-sourced, and consistent.
Local Bread Flour (Maine Grains): for adding flavor and fiber to my sourdough habit. Cairnspring Mills is also a darling of the local mill movement.
Oil:
Extra virgin olive oil: for salads, drizzling, or anything that is better with flavor. Frankie’s and Edda are my current favorites, but do shop for what is freshest, on sale, or local.
High smoke point vegetable oil: for searing and baking. West~bourne has a great avocado oil, but you’ll be fine with canola, coconut, or sunflower.
Salt: Diamond Kosher is the only brand worth buying — the crystal structure makes it dissolve faster, and it’s also the one chefs use for developing recipes, so your measurements will be more accurate.
Rice: Medium grain rice is my favorite base for bowls, addition to soups, or good old fried rice.
Build It
Beans: before you roll your eyes at me pushing dry beans, I know! But 40 minutes in an Instant Pot (or pressure cooker) makes the perfect bean. Rancho Gordo Corona Beans are like a gigante and a cannellini had a baby.
Anchovies: Working my way through 24 oz of anchovies. They are perfect on chicken, in pasta sauce, or on toast.
Bake It
Vanilla: Bean paste has a creamier, more intense flavor than extract, and gives everything cute little freckles.
Dried Cherries: (Trader Joe’s is the best place for bulk dried fruit, nuts, seeds, and frozen vegetables). A staple for granola, gremolata, scones, or eating by the handful.
Make It Tasty
Vinegar: Aged Sherry Vinegar is less acidic than red or white wine vinegar and perfect for salad dressing (especially Caesar).
Coconut Milk: equally good in my go-to weeknight chicken and birthday cake.
5 Things I’m Skipping
Chili Oil and Hot Sauce: yawn.
Canned Soup and Vegetables: it’s nearly cold soup szn.
Mayo: once you get an immersion blender, you will never go back to store-bought (except for Kewpie on special occasions)
Jam: I make my own every summer at home. Meghan, watch your back.
Spices: I have too many (but look at my organizer!!)
5 Current Ingredient Obsessions
Early season alliums: always on pasta or mixed into butter on toast.
Sorrel: my favorite tangy herb brightens up green borscht or this crunchy gremolata over braised leeks.
Capers: perfect in a tuna melt, crisped up over pasta or cauliflower. My friend Kelsey even eats them by the spoonful.
Parmesan Reggiano DPO: I stocked up in a tariff-induced panic.
Shio Koji: as a tenderizing, umami-forward marinade for meat and vegetables.
Other Things to Chew On
One of the most common requests from readers is to cut through the noise about seed oils. Seed oils are well-researched, safe, and in some cases, good for you. Gastropod broke it down so I didn’t have to. That said, don’t drink it. As with any oil, moderation is key, and fried foods are
Slide 51 was most interesting to me: those who consider themselves “extremely informed” about health research have more negative views about seed oils. But should they trust where they are getting information?
Farmers are bracing for the impact of tariffs on China and the government is considering additional aid to supplement the losses.
Also, why and how is Webex still the preferred video vendor for news agencies? Amazed they get anyone on-air.
I accidentally purchased a 50mg THC Cycling Frog drink this week (thankfully read the label before I drank it all) and wow, this is not your parent’s weed. You should throw a party with some smaller dose cans.
That’s enough news for the week.
Cut down on that screen time this weekend, eh?
Sophia
Oh that spice organizer! 😍
Thanks for the shout-out! :) Great charts as always. I've definitely thinking about the impact of tariffs on my pantry favorites....fortunately Parmigiano Reggiano lasts a pretty long time!