Food
15 Pantry Staples That Make Weeknight Dinners Easy
With these on the shelf, you can make a good dinner even when the fridge looks empty.
A well-stocked pantry is the secret behind people who seem to throw dinner together effortlessly. These staples are affordable, keep for months and combine into dozens of meals.
The base
- Pasta in one long and one short shape.
- Rice, white or brown.
- Rolled oats for breakfast, baking and even savory porridge.
- Tortillas or flatbreads, which also freeze well.
Protein
- Canned beans and chickpeas, rinsed and ready for salads, soups and tacos.
- Dried lentils, which cook in about 20 minutes without soaking.
- Canned tuna or salmon.
- Peanut butter.
Flavor
- Canned tomatoes, whole or crushed.
- Stock cubes or concentrate.
- Olive oil and a neutral cooking oil.
- Soy sauce for quick stir-fries and dressings.
- Vinegar, red wine or apple cider.
- Garlic and onions, which keep for weeks in a cool, dark spot.
- A few spices: cumin, paprika, chili flakes and dried oregano cover a lot of ground.
Three dinners from the pantry
Pasta puttanesca-style: garlic, chili flakes and canned tomatoes simmered with tuna, tossed with spaghetti.
Chickpea curry: onion, garlic and cumin, then chickpeas, canned tomatoes and a splash of stock, served over rice.
Bean quesadillas: mashed beans with spices in a tortilla, crisped in a hot pan. Add cheese or any leftover vegetables.
Tip: keep a running list on the inside of the pantry door and add an item the moment you open the last one.
This article is for general information only and is not professional advice. How we work.