Pantry
Here's What's Inside Ina Garten's Quarantine Pantry
The Barefoot Contessa's shelf-stable favorites: dried beans, pasta, and more.
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44 Comments
Lisa B.
January 13, 2021
Have recently fallen in love with Ina and see how she has such a following. Thank you Ina for sharing all your practical cooking wisdom with
us that aren't up to snuff yet. I am looking everywhere to find pantry ideas, what you use to coo with and I will say you are such a gracious sharing individual. Thank you SO much for all you do!!!!
us that aren't up to snuff yet. I am looking everywhere to find pantry ideas, what you use to coo with and I will say you are such a gracious sharing individual. Thank you SO much for all you do!!!!
Constance
October 5, 2020
Twice have used appetizer recipes from pantry, most recently Dijon Dip for veggies. Every ingredient a staple already there-no last minute run to the market!
JKangSomers
April 6, 2020
Love-love all her recipes! I'm curious to know what brand of tahini she uses?
cosmiccook
April 6, 2020
There are 3 Ina recipes that are in my permanent rotation. Baked Shrimp Scampi, Roasted Cesar fish, and her red pepper and roasted artichoke salad. I really enjoy her shows and LOVE her recent covid-19 "cocktail" video. Its hilarious. I'd be happy to be a guest at her table anytime.
Robin
April 5, 2020
I love watching Ina, her cooking is simple, honest and entertaining to watch. I love picking up tips and seeing her practical, serious yet fun approach to food, cooking & eating. Her pantry looks like any average pantry if you ask me. A little bit of many things & a lot of pasta. Mine looks similar but not as neatly arranged. Thank you for sharing.
Mamoni
April 5, 2020
Ms. Garten is a self made American superstar. Many, many years ago she has developed her own start up catering company, retail shop and written numerous cookbooks over the years for the masses. Her cooking shows have given the tv audiences a way to make their lives better. Along with Martha Stewart, they have revolutionized understanding of food prep and made it easy for anyone. At this time in one of our country’s most difficult moments, it’s terrific to see many folks stepping up to helping us try to keep things somewhat normal-ish. Shame on those who feel the need to express negativity. By the way, even professional cooks have ready made items such as jarred (Rao’s) on hand for emergencies. Sometimes circumstances arise that do not allow a full on, proper cooking event. I would like to Thank the staff at Food52 for their continued work and giving us well thought out articles.
Paula S.
April 5, 2020
That comment was from someone else. I agree, that was not called for to make those comments about Ina Garten. She spreads such delight to people. That comment was from Eva T., whoever that is. I knew the mother of one of the Food52 ladies and they have done a remarkable job, brava!
Jane
April 5, 2020
This is not a time to be mean spirited. If Ina is not your favorite, why did you read this post. Did you read if so you could respond in the negative? I’m sorry for your pain.
Potobella
April 5, 2020
My heart is still smiling. You are an Angel for so many. Thank you for your kindness and may God Bless you & your family. You always have such great recipes. Thank you
Eve T.
April 5, 2020
Glad to read the comments which tells me there are a lot of smart cooks out there! I don’t need Ina telling me how to stock my pantry or how to cook but I have gotten many kitchen hacks which I’ve appreciated.
I don’t know about you but her wealth & privilege kind of grates me..... most people can’t get the pristine,expensive, quality ingredients she presents .
My cooking skills were derived from my dear French mother who learned to cook from chefs. She also learned how to make do with little having survived WWII in France.
I have a stocked pantry & freezer of all the foods we love including Henaff pork pâté ! Can’t go without! I make our baguettes.
I go to the grocery store once every 2 wk’s for greens/veggies. I must have Italian parsley!
I like the saying of J. Pépin, « Happy Cooking »!
I don’t know about you but her wealth & privilege kind of grates me..... most people can’t get the pristine,expensive, quality ingredients she presents .
My cooking skills were derived from my dear French mother who learned to cook from chefs. She also learned how to make do with little having survived WWII in France.
I have a stocked pantry & freezer of all the foods we love including Henaff pork pâté ! Can’t go without! I make our baguettes.
I go to the grocery store once every 2 wk’s for greens/veggies. I must have Italian parsley!
I like the saying of J. Pépin, « Happy Cooking »!
Laurel M.
April 5, 2020
Please consider your words more carefully next time. This may be a good time to put aside the vanity of being ‘humble’ and ‘simple’ and realize what wealth & privilege we may, each of us, have personally. Be that racial, economic, National, etc. And perhaps invest in a higher form of wealth... by adding kindness, instead of divisiveness and self righteousness. If there’s even one person with less than you on the earth, perhaps your energy, time, and consideration would be better spent on them, than here, where people have come to share a bit of the ‘wealth’ of happiness & reprieve that articles like this are intended to give.
Eve T.
April 5, 2020
I did choose my words carefully & I obviously seemed to have offended you.
My intent was not to be divisive in my minds view.
I appreciate Ina for her expertise on cooking & sharing that with the world. I can like her as well as have her annoy me. I’m sharing my opinion & I don’t expect everyone to like my opinion in this hyper PC climate.
Again, it seems to me you have interpreted this to fit your perception of what should & shouldn’t be said ; it’s not mine. I prefer a more honest yet civil discourse.
Have a good day.
My intent was not to be divisive in my minds view.
I appreciate Ina for her expertise on cooking & sharing that with the world. I can like her as well as have her annoy me. I’m sharing my opinion & I don’t expect everyone to like my opinion in this hyper PC climate.
Again, it seems to me you have interpreted this to fit your perception of what should & shouldn’t be said ; it’s not mine. I prefer a more honest yet civil discourse.
Have a good day.
Gary
April 6, 2020
Interesting set of lenses you wear Eve. The wealth and privilege of Ina bothers you so then you throw out that your Mom was taught to cook by “chefs” and oh, let me go bake my baguettes for my pâté
Ina was not telling you how to stock your pantry, the author Alyse Whitney was sharing with a human interest story. Now I’ll go open my can of tomato soup which mother showed me how to do without the benefit of culinary expertise
Ina was not telling you how to stock your pantry, the author Alyse Whitney was sharing with a human interest story. Now I’ll go open my can of tomato soup which mother showed me how to do without the benefit of culinary expertise
zooper69
April 8, 2020
Geesh!! get a grip yes you are entitled to your opinion but last time I checked this website is "Food 52" your opinion on her wealth and privileges are out of content.You want to give your opinion stick to the subject!!!
Paula S.
April 5, 2020
great items. hope the baking powder is aluminum-free!!! Love her recipes. Thank you. You all are doing a wonderful job. I knew Ronnie years ago when our girls were in school. Hope everyone is all right.
Marion B.
April 5, 2020
My mom was a great cook and a military wife who shopped once a month at the commissary. Her pantry and freezers were always well stocked, and I’ve followed her example. My pantry has dried beans and legumes (lentils, cranberry beans, black eyed peas, Lima beans); canned Cannellini and black beans; several types of dried pasta; cornmeal for crusting fish and making polenta; flour and panko; cans of different types of tomatoes; canned tuna, salmon, sardines, and anchovies; rice noodles, red curry paste, good fish sauce, and makrut lime leaves for making Americanized Thai food; faro, quinoa and various rices; a few varieties of oils and vinegars; and a wide range of dried herbs and spices. My old frig is in the basement so I have two freezers filled with different kinds of chicken, baby back ribs, steak, shrimp, d’Artangnan chicken confit (so easy and delicious—you can order it online); single-serving sockeye salmon, good Italian sausage from our local Italian deli; Beyond burgers; frozen peas; and a few prepared meals such as Trader Joe’s mandarin chicken and chicken tikka masala from Costco. I’ve been using my instant pot a lot to minimize cleanup and have made some delicious soups, stews, and braises. Happy cooking everyone. Let’s stick together by staying apart!
Robin
April 5, 2020
I grow the kaffir lime trees in containers in my yard so I have an endless supply of makrut leaves for my Southeast Asian recipes, especially Tom yum soup & Thai curries.
carrie M.
April 5, 2020
I am lucky enough to have every one of her cookbooks. And they are indeed a treasure trove. I look forward to the recipes she will highlight. Thanks, Food52.
Inga V.
April 5, 2020
What are cranberry beans? In stocking up my quarantine pantry, the store had absolutely no dried beans except for one 1# bag of cranberry beans. They looked kinda like pinto beans so I bought them, but would like to know how best to cook them and serve them. Many thanks and BTW, I am Kate Romain's mother and she adores you and Jeff!
Jennifer A.
April 5, 2020
You can find them (and get them shipped!) from a Gourmet pantry store in Seattle, https://chefshop.com/mobile/Search.aspx?k=Cranberry+beans
Jennifer A.
April 5, 2020
ChefShop.com! :) Theu have cranberry beans as well as SO many other amazing pantry items!!
JoAnne L.
April 5, 2020
Cranberry beans were traditionally used to make Boston Baked Beans, they are a Heirloom Bean with a bit of a sweet flavor. They can be used in cassoulets and in any bean dish but do stand out in the Traditional Boston Baked Bean Recipes.
ellen
April 5, 2020
THANK YOU! My father made the absolute best BBBeans but wouldn't let us in the kitchen to watch how he made them. We have so missed his beans since his passing--without sharing the recipe! I'll look for these beans to see if that makes our difference. PS Who cares about great beans? We didn't either til Dad made them :D Stay safe at home everyone.
cosmiccook
April 5, 2020
Why did it take some digging to find the name brand of Bakers Joy? Its been around for over 40 years. I stopped using it due to the contents--what's the point of avoiding chemicals in your cake batter and using organic ingredients if I'm going to spray the pans w a chemical?
Annelle
April 5, 2020
Rao's pasta is a really good choice, too. It does have a special 'mouth feel'. I love their sauces as well, so paired together you have a big winner!
marla
April 5, 2020
Truthfully, Rao's EVERYTHING is better ;) Have you tried their soups? Ridiculously expensive but delicious and they make a nice sub for traditional pasta sauces also
john G.
April 5, 2020
Though I wonder if using bakers joy takes away from the butter flavor if you use butter to grease the pan?
marla
April 5, 2020
Are you flouring your pan as well? I find that Bakers Joy has a far less floury taste on the finished product. That for me is worth the loss of a small amount of butter.
marla
April 5, 2020
this makes me laugh! As a hardcore home cook, I am always well stocked. Somewhat surprised to note that I have EVERY SINGLE item our beloved Ina has in her pantry right down to the brand, with exception of the cannellini beans ( 5 lbs plus cans) and Nielsen Massey vanilla. I choose Mexican vanilla :) Baker's Joy is a gift from the baking gods! A few greens ( spinach, kale, turnip, chard) cannellini beans and goat cheese with any kind of pasta is a quick fave at my house!
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