the basic kitchen: pantry

Anchovies
Artichoke hearts
Baking powder, double-acting
Baking soda
Beans: canned – black, cannellini,
chick-peas, red kidney, refried, and Great Northern white
Beans: dried – black, black-eyed peas
lentils, lima, pinto, kidney, and split peas
Barbecue Sauce
Bouillon cubes and powder: beef, chicken, and vegetable
Broth: beef, chicken, and vegetable
Capers
Chili Oil
Chile peppers, dried whole
Chocolate: bittersweet, semisweet
squares and morsels, and unsweetened
Clams: juice, canned whole baby
Cocoa powder, unsweetened
Coconut, shredded
Coffee, beans, and instant espresso
Cornmeal, white, yellow, and polenta
Cornstarch
Crackers, a variety
Cream of tartar
Dried fruit, apricots, cranberries, currants, and raisins
Extracts:  almond, mint, and vanilla (always real, not imitation)
Dried bread crumbs
Flour: all-purpose, bread, cake, semolina, and whole-wheat
Gelatin, flavored and unflavored
Honey
Horseradish, prepared
Hoisin sauce
Ketchup
Mayonnaise
Liqueurs: Amaretto, Brandy, Cognac,
Crème de menthe, Grand Marnier, and kirsch, port, schnapps, dark rum
Milk: dry, evaporated & sweetened condensed
Mushrooms: dried – porcini, morels, shiitake
Mustards: Dijon, herb, honey, sweet-hot, and whole-grain
Nuts: almonds-whole, silvered, sliced; hazelnuts, macadamia, peanuts, pecans, pine nut pistachios, and walnuts
Oils: Asian sesame, canola, extra-virgin olive, peanut, safflower, vegetable  or corn, and walnut
Olives: Kalamata, green, Nicoise, black
Oyster sauce
Panko breadcrumbs
Pasta, dried: angel hair, fettuccini, lasagna, linguine, macaroni, penne, rigatoni, and spaghetti
Peanut butter, creamy and chunky
Pesto in jars
Pickles: dill, cornichons, sweet, relish
Preserves: fruit jams, red currant jelly, seedless raspberry
Rice: Arborio, basmati, brown, long-grain converted, wild
Plum sauce
Roasted red peppers, jar
Salad dressings
Salsa
Soy sauce
Sun-dried tomatoes, packed in oil
Sugars: confectioners’ (powdered), brown- light and dark, granulated
Sweet sauces: fudge, berry, etc
Syrups:corn-light and dark, maple, molasses
Tabasco sauce or hot red pepper sauce
Tea, a variety
Teriyaki sauce
Tuna, other canned fish, crab, oysters, etc.
Vegetable Shortening
Vegetable Oil Spray, such as Pam
Vinegar: white, balsamic, Champagne, Sherry, cider, red wine, white wine, rice, seasoned rice, fruit
Water chestnuts
Wines: Dry white and dry red, Madeira, Marsala, Sherry
Worcestershire sauce
Yeast, dry active – in packets or jar

Refrigerated Foods

Butter, unsalted
Cheeses: cream, Parmesan, Cheddar, Jack
Creams: half-and-half, sour, whipping
Eggs, large
Fresh greens
Deli meats and cheeses
Fresh meats and fish
Milk

Many of the foods listed in the pantry area, once opened, need to be kept in the refrigerator, for instance, the condiments; such as mustard, ketchup, salsa, dressing, mayonnaise, etc.

Freezer Foods

Frozen Pizza Dough
Puff Pastry and Phyllo DoughFrozen BerriesBaguette
Assorted frozen vegetables; corn, green beans, peas, chopped spinach, etc.
Frozen pasta; ravioli, tortellini
Tortillas
Meats, poultry, shellfish, and fish
Wonton Wrappers

Many of the foods listed in the pantry area keep very well in the freezer.  If you have an extra freezer move these items from the pantry to the freezer or keep extra stock on hand.  Buy extra when you find it on sale.

Keeping such things as flour, rice, and grains in the freezer helps to keep bugs at bay.  Storing nuts in the freezer keeps the oil in the nuts from going rancid.

Prepared Convenience Foods

Bagged salad greens
Deli Salads
Pre-washed and cut fruits and vegetables
Rotisserie chicken