Pantry basics
The short list of staples behind nearly everything we cook. Stock these and you can make most of our menu without a special grocery trip.
The dry shelf
Cheap, long-lasting, and the base of most of our one-pot meals.
- Long-grain white riceKeeps for years in a sealed container and is the backbone of two recipes on our menu.
- All-purpose flourStore airtight, and keep a bag in the freezer as backup for bread days.
- Dried chiles and chili powderToast briefly in fat before adding liquid for real depth.
- Yellow cornmealFor cornbread, and for dusting a loaf before it hits a hot pot.
Cans and jars
Rotate the oldest to the front so nothing sits forgotten for years.
- Canned tomatoes and tomato sauceThe base of our chili, and most braises we cook.
- Chicken and beef stockKeep both on hand; a one-pot dish is only as good as its liquid.
- Chipotle peppers in adoboFreeze extras in an ice cube tray so a little goes a long way.
- Buttermilk powderA shelf-stable backup for recipes that call for fresh buttermilk.
Fridge and counter
The short list of fresh things worth always having nearby.
- Yellow onions and garlicThe start of nearly every savory pot in our kitchen.
- ButterKeep extra in the freezer for cornbread and cobbler days.
- BaconA few strips turn a simple potato soup into something worth seconds.
- EggsFor fried rice, cornbread, and most of our baking.
Ready to put the pantry to work?
Every recipe on our menu starts with staples from this list.