Kitchen Confidence
Building a Smarter Grocery List
Inspired by conversations on the FOOD52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun. Today, we're talking about the weekly grocery list.
Behind every great home cook is a well stocked pantry and a smartly packed fridge. Everything sitting in the fridge has a purpose, or ideally many. A novice sees a fridge full of disparate elements, while a great home cook sees a myriad of options -- a web of culinary possibility.
Consider the Lemon.
Lemons + olive oil = salad dressing. Lemons are great for stuffing into roast chicken. You can sprinkle the zest on pasta, on crostini, on just about anything that could use a little bright bitterness. Squeeze lemons in fizzy water. A spritz of lemon juice keeps cut avocados green. Thus, lemons deserve a place on your grocery list every single time.
Comparing Our Lists
When we first began, we thought this list would be straightforward: here's what you should buy every time you go to the grocery store. End of story. But after we all drew up our weekly 'must-buy' lists and put them side by side to compare, we realized it wasn't that simple. We buy what we buy every week for a variety of reasons -- most of them deeply connected to our history as home cooks, with a modicum of practicality thrown in for good measure. What did our mother always have in the fridge? What are our various dietary quirks? A favorite midnight nibble?
The Definitive Grocery List
So, we can't actually give you one simple master list. However, we can help you think about what your always-buy list might look like by giving you a slightly annotated glimpse of ours.
Across the board, there were a few items that everyone at Food52 HQ included in their list:
Onions
Butter and/or olive oil
Garlic
Salad greens, kale
Lemons
Bread
Eggs
Fresh herbs (parsley especially came up a lot)
Cheese (from parmesan to soft cheeses)
Here are things that appeared on more than one list, but not all:
Dried pasta
Canned tomatoes
Nuts/nut butters
Milk (soy or regular)
Fruit in season
Dried legumes and cereals
Avocados
So, we've shown ours. What's on your list? What do you buy every week?
Photos by Nicole Franzen
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Miranda Rake
I love Champagne and cheese and potato chips. In fact, that would be the most dreamtastic dinner. I have two cats and I am a proud Portlander-by-birth currently residing on Manhattan's rich and wonderful Lower East Side in a closet that has no closets. In May I finished up a masters degree in Food Studies at NYU and now I am trying to figure out exactly why I did that and what that all means. It is very fun and scary but mostly fun. I like to cook and I love to bake.
Comments (57)
10 months ago SarahJoyPease
Tortilla's
beef
and CHOCOLATE!
about 1 year ago POAndrea
Onions
Lettuce and/or spinach
Whatever "tender" herb looks the freshest
Whatever fruit is on sale/in season
Some kind of root
Bacon or ham, whichever is on sale
Eggs
Champagne
about 1 year ago SuzieCastello
I really like the list, and the stunning Zubaran inspired photography. My list would include roots: carrots, beets, paranips, taro, sweet potato and potatoes. I feel like a spoke is missing from my wheel without the roots.
about 1 year ago clintonhillbilly
Should've added hot peppers! Serrano or jalapeño usually, and salad greens, generally a mix of softer and crunchier, such as arugula and radicchio. We certainly use lots of onions and garlic but do not buy them every week.
about 1 year ago clintonhillbilly
Here's mine--
Protein (could be fish, chicken, tempeh, tofu, or vegetarian or regular sausages)
Almond milk
Fresh herbs--usually at least 2, parsley, cilantro, basil or mint
Easy veggies-- something on season that cooks fast--such as zucchini, broccoli, snap pease, or green beans
Eggs
Some kind of bread-- tortillas, pita, a loaf, whatever
Hummus
Greek yogurt
Cheese (usually 2 kinds)
Lemons
Limes
Fruit
One meals worth of relatively healthy frozen food
about 1 year ago Foodiewithalife
My grocery list looks VERY similar! I'd add...
Theo's dark chocolate bar
dried dates or figs
cucumber
club soda
jarred roasted red peppers
low sodium turkey
Essential Baking raisin pecan bread (this makes life worth living!)
Love to see real and quality foods in my fridge and on the counter.
about 1 year ago ziba's table
Chocolate !
about 1 year ago ziba's table
Chocolate !
about 1 year ago pschissel
We always have endive on our list to add to salads. That is considered a staple along with limes ( less expensive and a little zingier than lemons) for my 1-2-3 salad dressing of limes, olive oil and kosher salt.
about 1 year ago coachdonna
I keep a full pantry and freezer, and replenish as I run out. I always have canned tomatoes, pastas and grains, as well as both organic beef and organic chicken stock on hand.
Weekly, I buy milk, eggs, shredded cheese (generally swiss, mozzarella or cheddar), avocado, asparagus, onions, lemons, garlic, bananas, oranges, sweet potatoes, fresh parsley and one other "herb of the week". I buy fresh fish and meat twice during the week.
about 1 year ago linengirl
I start most days with a green smoothie so my list probably looks weirdly vegetably.
arugula or spinach or both, and often romaine hearts as well
whatever green I'm trying to find a way to like this week: lately it's been tuscan kale or dandelion or chinese greens
bananas
milled flax seed
lemons
apples
bananas
clementines or grapes
berries, often: blueberries or raspberries, as a rule
almond milk
greek yoghurt
eggs
good butter
double smoked bacon
fish or seafood of some sort (just 1 day's worth, even though I'm trying to eat fish twice weekly now)
vegetables: some permutation of zucchini, red or yellow peppers, grape tomatoes, cucumbers and often vegetables for making soup as well. That's usually either celery root or mushrooms.
herbs: generally italian parsley, thyme, green onions. Some times tarragon or basil.
carrots
celery
onions (I make a lot of soup. It's shocking what that does to one's onion usage!)
shallots
nuts: pistachios or cashews, mostly
chorizo or italian sausage
ground beef or some kind of poultry
dark (german) bread. Sweet & sour rye and such.
about 1 year ago gailllc
So much difference between weekly needs and restocking the pantry! I always check before sending my hubby (who does the physical labor of shopping for groceries, (although with little imagination!) for canned beans -- garbanzo, light red kidney, white, black, refried for chip dip; various canned tomatoes, Kitchen Basics stocks, a couple of our fave bottled salad dressings, condiments, baking supplies... but usually get caught out when the stuff I assume is in the freezer isn't, like bacon end cuts, edamame, and some stuff that I probably shouldn't admit we buy/store frozen :D.
Weekly (but not every week) fresh, we get Greek yogurt, salad makings of all varieties, fresh veg of all varieties, apples, oranges, pears, tortillas, really good whole grain breads and sourdoughs... along with milk, eggs, poultry.
During the warm months of the year, we swear by naturally cured brats, flank steaks, and melons, along with copious limes and green onions... why do I use so many more green onions in the summer?
This was fun!
about 1 year ago jwlucas
Your list s pretty much my list - funny that it also starts with onions. No matter the season I think I always buys carrots, apples, bananas and peanut butter. With springs vegs on the way, we'll get enjoying strawberries, sweet onions, tender greens, etc.
about 1 year ago Cucinista
My grocery list is more than likely plural lists. Having learned to cook over 40 years ago in Firenze, I still shop more than once a week, even though I live in a rural university town. Otherwise, how can one find, even at the supermarket, what's in season, fresh, unexpected. Assuming the cupboard has its stocked items -- flours, sugars, baking powders and sodas -- and the fridge has enough milk, cheese, yogurt, and eggs -- there is the produce, the needed spice replenishment, the Meyers lemons, that were unanticipated at week's end. I've hardly ever planned in advance what's on the menu more than 24 hours in advance (unless guests were expected). Returning for my third trip this week, I tossed the Meyers lemons, the Greek-strained yogurt cheese, the organic boned chicken thighs (buy one get one free) into the cart with Italian parsley, a red pepper, eggs (only three left in the fridge), green beans and canned black beans. Last night there was duck breast with shallot/port sauce, asparagus and a few lentils, already cooked. I still haven't figured out what's for dinner tonight! I'll just look in the fridge! The best thing I never learned was to buy processed foods (except if you consider canned tomatoes, beans, and chicken broth). And when it is dinner time, I may well check out FOOD52 to see how I might put some of this together. Always a great inspiration.
about 1 year ago Cucinista
My grocery list is more than likely plural lists. Having learned to cook over 40 years ago in Firenze, I still shop more than once a week, even though I live in a rural university town. Otherwise, how can one find, even at the supermarket, what's in season, fresh, unexpected. Assuming the cupboard has its stocked items -- flours, sugars, baking powders and sodas -- and the fridge has enough milk, cheese, yogurt, and eggs -- there is the produce, the needed spice replenishment, the Meyers lemons, that were unanticipated at week's end. I've hardly ever planned in advance what's on the menu more than 24 hours in advance (unless guests were expected). Returning for my third trip this week, I tossed the Meyers lemons, the Greek-strained yogurt cheese, the organic boned chicken thighs (buy one get one free) into the cart with Italian parsley, a red pepper, eggs (only three left in the fridge), green beans and canned black beans. Last night there was duck breast with shallot/port sauce, asparagus and a few lentils, already cooked. I still haven't figured out what's for dinner tonight! I'll just look in the fridge! The best thing I never learned was to buy processed foods (except if you consider canned tomatoes, beans, and chicken broth). And when it is dinner time, I may well check out FOOD52 to see how I might put some of this together. Always a great inspiration.
about 1 year ago WFDoran
In addition to what is on your list We always have berries of some sort , bananas, apples , some sort of vegatable, greek yougurt, grains like bulgar,quinoa etc and of course wine
about 1 year ago WFDoran
In addition to what is on your list We always have berries of some sort , bananas, apples , some sort of vegatable, greek yougurt, grains like bulgar,quinoa etc and of course wine
about 1 year ago WFDoran
In addition to what is on your list We always have berries of some sort , bananas, apples , some sort of vegatable, greek yougurt, grains like bulgar,quinoa etc and of course wine
about 1 year ago WFDoran
In addition to what is on your list We always have berries of some sort , bananas, apples , some sort of vegatable, greek yougurt, grains like bulgar,quinoa etc and of course wine
about 1 year ago Ms Maggie Maye
Hello! I'm new to this site as I just discovered it when I was searching for asparagus recipes, and will be making the addictive asparagus tomorrow. I was delighted to see such an interesting site geared towards home cooks! YAY! So this is my first post....I know its about grocery lists, but seems more like a "staple pantry items" list. With what I have below, I usually just have to make a quick trip to get any additional vegetables, fresh herbs and my protein if at all!
I mainly cook for myself though I have a cooking project once a week and varies based on my Monday night dinner projects with my boyfriend and staple pantry items. I tend to do a lot of Latin and Italian (Mexican, Spanish) so I always buy or keep on hand: limes, black beans, a pound of chorizo, shrimp, and sweet sausage in the freezer, empanada pastry, white basmati or jasmine and yellow rice, yucca flour to make Brazilian Cheesy bread, cilantro, olive oil, fresh peeled garlic, onions, chiles in adobo sauce, canned chiles, sazon packets, canned sweet white corn, and tortillas. Once a month I'll make a homemade roasted tomato and chile salsa verde. I too, keep on hand a quarter pound of panchetta and prosicutto and canned tomatoes, both diced 15 ounce or 28 ounce San Marzano and a couple packages of dried pasta and frozen fresh pasta.
Cheeses I have on hand are always a wedge of Romano and Parmesano Reggiano, cotija, shredded mozzarella, and queso fresco.
I also got my first crock pot at Christmas so I also have on hand regular and chive w herb cream cheese, cream of chicken soup, frozen broccoli/carrot/cauliflower medley, beef and chicken broth, frozen spinach, canned artichoke hearts. Though I usually use it to make pulled pork.
For my baking needs I always have on hand sugar, flour, baking soda, baking powder, home rendered lard, assorted chocolate chips, walnuts, butter (salted and unsalted) eggs, cream and milk.
Herbs and spices, other than the must have garlic, I buy my herbs as needed to keep it fresh and mostly thyme, marjoram, oregano and basil. With my spices I used to buy one new spice a week but I finally have completed a full stock of spices, especially ones that were a bit of a challenge to find at first, such as ground coriander and ground cloves. To put it this way, my daughters wanted me to send them an instant chai mix and I had, literally, every ingredient on hand including cardamom. (I felt quite glorious! They told me to 'stop talking and start cooking''. Teenagers!)
Spices I use most often and my proverbial speed rack are garlic and onion powder, cumin, ground salt and ground pepper, smoked paprika, sazon, and cinnamon. Though I also keep in stock dried chile peppers (ancho, chipotle etc.)
As a tip, one thing I found about less common herbs (like epazote) and sometimes even commonly found herbs, if you have an international market close to you, always check there. Sometimes they even have fresh versions, such as tumeric or whole nutmeg. I live in the DC region of Northern Virginia and fortunate to have many that are Latin and/or Asian. I also find that the variety of produce far more better, prices more affordable and the freshness better than the usual supermarkets, though of course nothing beats the farmers markets. Sometimes you'll find them hanging above in the top section of an aisle in or near the produce or at the end of an aisle. Many times they will be in a cellophane packet, but the prices are significantly much more affordable. Once home I then transfer into a snack size zip lock.
Well, I think I typed myself out on this one and have a sudden urge to hit the markets!