home cooked dinners by the season

Favorite Kitchen Basics

Favorite Kitchen Basics

These are my recommendations for the basics to stock in your refrigerator and pantry to make cooking my recipes easier and the basic pots, pans and cooking utensils to stock in your kitchen.

Refrigerator

  • Salted butter
  • Eggs
  • Whipping cream
  • Sour cream
  • Plain Greek-style yogurt
  • Dijon-style mustard
  • Parmesan cheese
  • Mayonnaise
  • Italian parsley
  • Lemons
  • Limes
  • Green or red curry paste
  • Hoisin sauce
  • Chicken base (available in jars and diluted to make chicken broth)
  • Gingerroot
  • Capers

Pantry

  • Yellow onion
  • Garlic
  • Olive oil
  • Vegetable oil
  • Non-stick vegetable spray
  • Vinegars: Balsamic, apple cider, white or red wine vinegar
  • Canned chicken broth
  • Dried pasta: angel hair, fettuccine, fusilli, and penne
  • Rice
  • Canned diced tomatoes
  • Canned black and cannellini beans
  • Canned coconut milk
  • Dried French Lentils
  • All purpose flour
  • White sugar
  • Honey
  • Soy sauce
  • Panko (Japanese-style breading)
  • Salt, Herbs and Spices
  • Kosher salt
  • Black peppercorns (with grinder)
  • Bay leaves
  • Thyme
  • Rosemary
  • Tarragon
  • Oregano
  • Curry powder
  • Ground Chili powder
  • Ground Cumin
  • Cayenne pepper
  • Ground cinnamon

Pots, Pans and Cooking Utensils

  • Straight-sided skillet with lid (12 inch)
  • Cast iron skillet
  • Dutch oven (I like le creuset)
  • Two sizes saucepans with lids
  • Medium size non-stick saute pan
  • Stockpot
  • Wok
  • Baking sheet pan (s)
  • Steamer basket
  • Salad spinner
  • Food processor (not necessary but helpful)
  • Cutting board (s)
  • The most basic knives: 10-12 inch chef or santoku, serrated bread, paring
  • Tongs
  • Cheese grater
  • Wooden spoon
  • Whisk
  • High heat spatula
  • Vegetable peeler
  • Measuring spoons
  • Measuring cups
  • Pyrex-style 1 and 2 cup glass measuring cups
  • Instant reading food thermometer


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