If you don’t know where to start when it comes to the kitchen, I’m going to cover some basics that I would recommend having on hand in order to have a working kitchen.
The Good Stuff
- Unsalted butter, most versatile butter — you can always add salt to your dish later
- Goooood olive oil, make sure it is good but also affordable so you aren’t scant with it
Fruits
- Bananas
- Lemons
- Oranges
Vegetables
- Onions
- Shallots
- Garlic
- Potatoes, sweet and/or regular
- Leeks, maybe… I just really like leeks and they last forever
- Squash, especially if it’s in season
Fresh Herbs
- Parsley (wash it, then remove it from its stems, store in an air tight container. This will last up to a month or two)
- Cilantro
- Dill
- Chives
- As many fresh herbs as you can, honestly
Protein (all from the farmer’s market if you can)
- Eggs
- Fresh fish, freeze it until ready to cook
- Bacon, freeze it until ready to cook
- Cheese, your favorite. I usually have goat cheese and feta cheese on hand
- Plain greek yogurt (full fat)
Grains
- Rice, your favorite kind
- Good bread, preferably from the farmer’s market or a bakery, slice and then freeze it (don’t forget to label it or eight years from now you’re gonna be like WHAT IS THIS STUFF)
- Pasta, your favorite kind
- Old fashioned oats
Canned Foods
- Tomatoes, whole peeled are the most versatile
- Sardines/mackarel/tuna/anchovies, if you want
- Tomato paste
- Beans, your favorite kind
Spices
- Kosher salt
- Whole black peppercorns (freshly cracked black pepper is the only way to go)
- Chili powder
- Cumin
- Red pepper flakes
- Ground cinnamon
Other Stuff (that is more for baking)
- All-purpose flour
- White sugar
- Brown sugar
- Honey
- 100% pure maple syrup
- Baking soda
- Baking powder
- Frozen berries
- Chocolate chips
- Whole milk
- Heavy cream
cooking with leeks 