Which pantry items should I always have stocked?
Whenever I go to try a new recipe I find that I never have a lot of the ingredients. What ingredients are essential in a pantry/ I should always keep stocked to avoid this issue?
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One way I get around the problem is to concentrate for a while on learning recipes from only one or two cuisines, so it's easier to keep key ingredients in stock AND use them up relatively quickly.
Then, a few months later, move on to another cuisine and another set if key pantry staples.