The hardest part of cooking is shopping. It is the most underrated, unrecognized cooking skill, and I wish there were as many helpful videos on Facebook about shopping as there are about making dinner.
I know making a weekly meal plan and accompanying grocery list would be helpful, of course, but I’ve never been able to do it. Instead, I keep the pantry well stocked and just pop out every few days for fresh ingredients. But I know not everyone lives around the corner from a grocery store, so I recommend creating, and memorizing (or keeping on your phone), a list of ingredients you always need to have on hand and simply supplementing with once-a-week necessities.
Here are my everyday kitchen staples, which are the backbone of all the recipes in my book. From these you can whip up any number of meals. Tweak the list to adapt to your household’s specific likes and wants.
Essentials: Buy these once a week. Two fresh vegetables (such as broccoli and bok choy); carrots; apples; garlic; lemons or limes; parsley, cilantro or thyme; bread; milk; cream; yogurt; Cheddar cheese; feta cheese; eggs; butter
Basics: These last longer than a week. Once you run out, restock immediately.
The Pantry
- Onions; ginger
- Flour (all-purpose, and whole wheat if you use it often); baking soda and baking powder; granulated sugar; brown sugar; vanilla; chocolate chips
- Salt; whole peppercorns; cayenne; chili powder; cinnamon; ground coriander; ground cumin; curry powder; garlic powder; ground ginger; onion powder; dried thyme
- Canola oil; extra-virgin olive oil; soy sauce; red wine vinegar; coconut milk
- Pasta; basmati rice
- Canned black beans or chickpeas; dried lentils or split peas
- Canned plum tomatoes; tomato paste; tuna
The Fridge
- Parmesan cheese; mayonnaise; Dijon mustard; maple syrup; Thai and Indian curry pastes; miso paste; sesame oil; dry (white) vermouth
The Freezer
- Frozen peas, corn or edamame; tortillas; berries
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