If you asked me what I thought the most important pantry items were I'd say: lemons, garlic, onions, a chunk of parmesean cheese, loads of organic frozen peas and corn, a good spice rack with saffron, a variety of rices, ginger, honey, and molasses. Anyway, no one asked me, but that's what I would have said.
At the risk of drawing too heavily on yesterday's NY Times, I wanted to share this article by Mark Bittman about stocking a pantry. I like it because it's about keeping things simple, yet making things really good and indulgent...if that makes sense.
The picture above is from the article yesterday...I see they have a leg of Spanish ham which of course every kitchen should have though few rarely do. My dream kitchen would have one hanging from the ceiling in the larder.
Are there any other basics for the kitchen to add to the list?
Photo: Francesco Tonelli for The New York Times
1.08.2009
Pantry Basics
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1 comments:
They're all very good suggestions but having half-a-dozen lemons around the house at all times, refreshing the spice rack once a year, loads of fresh herbs year round, etc. is more expensifying than simplifying. I think a more practical list would include eggs, bread, potatos, hard cheese, salami, oinions, pasta and olive oil - all of which keep and are reasonably cheap in these recessionary times.
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