How to Build a Well-Stocked Pantry From Scratch

A good pantry means you can put together a real meal without a grocery run, even on nights when the fridge looks empty. Here’s what’s worth keeping on hand.

Grains and Starches

Rice, pasta, and a couple of types of flour form the base of countless meals across every cuisine on this site — from Korean bibimbap to Italian pasta dishes.

Canned and Jarred Staples

Chickpeas, diced tomatoes, coconut milk, and stock are the backbone of curries, soups, and sauces. They’re shelf-stable for a long time and turn into dinner fast.

Oils, Vinegars, and Condiments

A neutral cooking oil, olive oil, soy sauce, and a good vinegar cover a huge range of cuisines between them. These are what turn plain rice and vegetables into an actual dish.

Spices Worth Prioritizing

Salt, black pepper, garlic powder, cumin, paprika, and chili flakes will take you through most of our global recipe collection. Build outward from there as you explore new cuisines.

Keep It Realistic

You don’t need to buy everything at once. Add one or two new staples each grocery trip based on what recipes you’re planning to cook that week, and your pantry builds itself naturally over a month or two.

Ready to put your pantry to work? Start with our full recipe list and see what you can make with what you’ve already got.