If you follow my Instagram story #dinneronawhim series, you see firsthand how much of a thrill I discover when selecting on-hand items in my kitchen to create a presentable supper that is, truly, made up as we go. I imagine I’m on Chopped, challenge my timing in order to beat the sunset, and embrace a new technique along the way. There’s a risk, but oh, there is a reward upon first bite.
I’ve always believed that cooking is my therapy. After a nonstop day, I wind down, pour a glass of wine, and move through the motions of slicing, simmering and caramelizing. Such motions slow my pace and simultaneously fuel my creativity. For an extrovert like myself, I manage to forget I’ve gone hours without speaking or socializing. I get lost in the art, but I am driven by the process and final product to share with my Caramelized community (and with Alex on the other side of the table, of course!).
In a certainly stressful and unsettling time, our at-home routine will become a consistent reality, and our in-person communities and experiences must convert to the virtual and digital space. I hope you’ll find a sense of calm in your kitchen, even if we are mandated versus voluntarily spending more time there. I’m right there with you.
When it comes to shopping to stock up—if you haven’t already—find my list below to guide your last-minute decisions. You don’t need them all; but a combination from each category will prepare you for beautiful meals and memories at home.
PSA: No, do not buy the entire department because you can. Be cognizant of your community. And while you’re grabbing, grab some extra cans to drop off at a nearby food drive or food bank.
PANTRY
Pasta: We have so many types of pasta in my pantry, it’s honestly a joke. Name the shape, and I have it. Angel hair? Bucatini? Cavatteppi? Ditalini? Yep. got it.
Rice + Grains: Farro, quinoa, and ground grits; oats, bread crumbs, wild rice, too.
Beans: Canned cannellini, garbanzo, and black beans.
Oils + vinegars: Olive oil, coconut oil, sesame oil; white wine, balsamic, and red wine vinegars; Worchestershire sauce.
Nuts: Raw, roasted, slivered, in butter form, in granola form…
Dried fruits + snacks: Ensure you have a mix of sweet and salty. My husband’s and my preferences differ, but we embrace the differences when it comes to snacks.
Broths + stocks + sauces: When we’re not in the mood to make from scratch, Rao’s marinara and Pacific Foods brand soups and stocks are readily on-hand.
Spices: Sea salt, black pepper, cumin, cinnamon, everything-but-the-bagel, dried Italian herbs, paprika, and red pepper flakes are a great place to start. I also love Rendezvous famous seasoning.
Baking dry ingredients: If you like to bake, keep flours, sugar, brown sugar, chocolate chips, baking soda, baking powder, and active dry yeast on hand.
Coffee: Please, do not forget your caffeine. Whether you prefer K-cups or grounds you will not regret extra (especially if you’re working from home!).
FREEZER
Frozen vegetables + fruits: Berries galore. Peas, edamame, and cauliflower “rice.” Corn and French green beans from Trader Joe’s.
Pesto: Fresh basil pesto brightens a dish over and over again, thanks to the freezer.
Breads, buns + tortillas: Bread freezes perfectly, so it never hurts to have one loaf of sandwich bread, bagels, some pretzel buns, and a loaf of crusty bread in your freezer. I also like to keep frozen tortillas and na’an on hand to whip up tacos or gyros or flatbreads.
Burgers: Frozen burger patties are high-flavor and low-maintenance. We have a combo of beef, chicken, and turkey burger flavors.
Raw, portioned proteins: Chicken breasts, pork tenderloins, ground beef, ground lamb, and ground turkey make their way in the freezer when we don’t get around to cooking week-of, and they’re an appreciated treasure later on.
Ice cream: Duh.
FRIDGE
Dairy + eggs: Add richness to your meals and routines with Greek yogurt, various cheeses (shredded, sliced + whole), almond milk, cream cheese, eggs, and creamer. They’ll linger around for weeks (in a good way).
Long-lasting produce: Onions, potatoes, root vegetables, squash, and hearty lettuces last more than others.
Hummus.
Citrus: Lemons, limes, blood oranges, grapefruits — sure, why not! If they aren’t used for cooking, they’ll be used for cocktail hour.
Condiments: Butter, dijon mustard, grainy mustard, salsas, olive oil-based mayo, Soyaki marinade, minced garlic in a jar, ketchup, olives, capers, jams are always available.
White wine or bubbles.