Cooking Staples

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


  • Bananas
  • Lemons
  • Oranges


  • 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)


  • 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


  • 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