In My Kitchen: A Cookbook     [Index]


Stocking The Kitchen

Vegetables

Onion (spanish, vidalia, other yellow onions, purple onions)
Garlic (fresh, not chopped in a jar)
Mushroom (crimini, portobello, white; exotic)
Bell Peppers (yellow, orange, red; rarely green)
Basil Pesto (store bought or home made)
Spinach (frozen or fresh)
Salad Greens

Grains

Pasta (shapes and lengths, dry and fresh; for dry, pref. Italian, ex DeCeccio or fancy artisanal brands, but don't overpay for fancy shapes and colors unless you're entertaining; also stuffed pastas, fresh or frozen)
Rice

Dairy

Butter
Milk
parmesan cheese (imported; large wedges from a wheel)
ricotta cheese (dairy case)
mozarella cheese (fresh)
cheddar cheese
Goat cheese (fresh vs. aged; local or imported logs)
Eggs

Staples

Salt
Black pepper
Wheat flour (white, whole wheat, ...)
mustard, in jar, with mustard grains
Balsamic vinegar
Dried basil, rosmary, paprika
Olive Oil (use another oil for very high temperature, but otherwise I use this for all oil uses.)


In My Kitchen: A Cookbook     [Index]