What’s in my Pantry?
Several of you have asked what I keep my pantry stocked with – what spices, sauces, seasonings and condiments are on my shelf. It’s important to understand that what a chef has in their pantry will vary widely with the seasons and their particular style of cooking, but there are a few staples that I feel make up a well-stocked pantry and open up a world of possibilities for cooking a tremendous array of dishes on the fly.
So, here’s what I typically keep on hand:
Cream of Tartar
Crushed Red Pepper
NOTE: fresh herbs only keep for a week or so, and these are the ones I use most commonly. I prefer fresh herbs to dried, so I’ll usually pick up fresh dill, rosemary, tarragon or basil if the dish I’m planning calls for it)
Garlic (lots of it, both fresh and roasted)
Red wine vinegar
Apple Cider Vinegar
Rice wine vinegar
Balsamic vinegar (A really good one and a basic one)
Red wine (Cabernet)
White wine (Chablis)
Dark brown sugar
That about covers my basics. Hope this is helpful.