Really depends on you and what you cook.

I like to keep one extra of stuff (within reason) so I don’t have to run to the store if I get low on something.

Some things in my pantry that are probably uncommon: Lyle’s Golden Syrup, canned adobo, Teriyaki Baste and Glaze (not sauce, this stuff is much better), Agave nectar, Baker’s Joy (oil spray with flour), gravy mixes in large containers (instead of packets), Chili, Clam juice, and of course a bunch of spices (with a backup).

What do you do with clam juice? Only one of those I have is adobo, I should use that more but I tend to forget I have it…

If you ask my husband, it is always having backup of staples.

We always have rice, pasta, beans (dried and canned), canned tomatoes (along with other canned vegetables), variety of canned soups and sauces, dried spices of all sorts.

Naturally, fresh or frozen is healthier for you (sodium levels vs canned).

Can pretty much take a combination of the above, throw in some protein, add in some fresh elements, and you have a full meal.

Some items I have right now that maybe aren’t in every pantry.

Dried fruit (pineapples, mango, nectarines + the more typical raisins) chopped up for salads or as toppings on oatmeal or whatever.

Bulgar wheat and pearl barley that I mostly use as a base for grain salads but also as a replacement for rice just to mix things up.

Corn meal, use this for polenta but also as a non stick coating for bread or pizza dough.

Like to always have a can of coconut milk on hand for soups or whatever comes up.

Powdered milk, fresh always goes bad before I use it so I keep this for baking or making cream sauces.

Outside of the typical spices (in US) I keep mesquite powder and pure msg.

Edit: Tahini & canned chickpeas. Hummus is easy with these on hand and I can also use Tahini to make other dressings. I use chickpeas to bulk out pasta dishes or to make chickpea salad (sandwich filling). I also make homemade mayo with the bean water.

Couscous is a quick change from pasta or rice.

Great list. To add some more pantry stable proteins, I really like dried mushrooms. Shiitake in particular rehydrates into a very nice meat substitute, and the liquid from the process is rich with savory mushroom flavor.

Also, canned chicken or tuna is always great to have on hand for a quick meal.

Completely agree. I enjoy canned tuna, and canned chicken will work in a pinch if I don’t have chicken tenderloins in my freezer. The husband also keeps spam in the pantry. Not my favorite, but still not horrible either.

In the freezer: minced beef, chicken breast, prawn cutlets, sliced bread, frozen mixed vegetables and packs of diced onion/celery/carrot for soup. Also mozzarella because I buy it by the kilo and like to make Italians cry.

In the cupboard: canned kidney beans, black beans, butter beans, chickpeas, chopped tomatoes, corn kernels, coconut milk. Tuna. Rice, dried fettucine, macaroni and spirals. Red lentils because you can always find them at the supermarket. Jarred pasta sauce.

In the vegetable drawer: onions, carrots, potatoes and (when available) beets, brussels sprouts, cauliflower, broccoli, radishes. Spinach or lettuce.

In the fridge: milk, margarine, at least three kinds of cheese, sliced ham. Jarred crushed garlic, because I’m some kind of human animal.

In the spice rack: cumin, oregano, thyme, bay leaf, parsley, basil, smoked and sweet paprika.

What do you do with clam juice?

It’s a required ingredient in a decent Bloody Mary.

Spam is great for many things.

What do you always have on hand? Why?

Garlic. Olive Oil. Pasta. Canned tomato paste. I default to Italian if I want to impress someone / feed an army.

Corn Starch. Flour. Beer. My weapon of choice, otherwise, is the deep fryer. I use sourdough discard as the starting point for batter. These three ingredients help get it to the correct consistency.

194 boxes of penne, because you can’t remember if there’s any left and you might as well pick some up while you’re here.

Roasted barley and a yellow bell pepper are all I need

Relatable lol. For me it’s salt and oil, can’t ever remember how much I have but wouldn’t want to run out. I also have way more beans than anyone needs in their house.

Having a default or focus takes up less space too. I hate wasting food so I sometimes don’t buy new or unusual things because I worry I won’t use it more than once…

Have a batter recipe?

Better than Bullion

Not an exhaustive list, but here’s some of what I usually have on hand (including fridge/freezer items that keep a long time):

• Pasta (various kinds but usually at least spaghetti and shells)
• Canned beans (I usually have black beans and chickpeas + sometimes others)
• Canned tomatoes
• Chicken stock (either in tetrapaks, cubes, paste or some other shelf-stable version) – sometimes other kinds of stock (e.g. vegetable stock too) but usually at least chicken stock
• Salt, Pepper, MSG + a good selection of various dried herbs/spices/seasonings (e.g. basil, oregano, cumin, cayenne, garlic powder, etc.)
• Soy sauce
• Vinegar
• Olive oil
• Neutral vegetable oil
• Butter
• Canned fish (at least tuna and/or sardines)
• Cheeses (I usually have Parmesan, pepper jack, and American cheese slices that melt easily [e.g. velveeta or kraft singles or something like that] plus sometimes cheddar or Swiss)
• Peanut butter
• Flour
• Baking soda
• Yeast
• Chocolate
• Cocoa powder
• Sugar
• Eggs
• Milk (UHT lasts a long time)
• Salsa
• Canned or frozen green vegetables (e.g. peas, spinach, etc.)
• Rice
• Bread (frozen for storage)
• Dried lentils
• Dried fruit
• Cornstarch
• Ground meat (frozen)
• Tea
• Ketchup
• Mustard
• Mayonnaise

(may add more to this as I think of things)

Can cook anything with those two ingredients

All you need is Schrodinger’s “well stocked” pantry