How to Stock Your Kitchen with Staples

Have you ever opened your fridge and in a fit of self-pity groaned, "There's nothing to eat!"? If you fill your pantry and refrigerator with the basics below, you can throw together a darn good dinner. Create a simple and savory white bean soup from canned cannellini beans, garlic and chicken stock. Or throw together cooked penne with leftover cheeses, milk and a pinch of dried mustard, cover with bread crumbs and pop it under the broiler for a real treat.

Difficulty: Easy

Instructions

1. Stock up on dry goods. These are the staple of the nothing-to-eat kitchen. Flour and baking powder are essential basics. Beans of all varieties are great non-perishables--black, navy, limas, pintos, lentils. Rice and couscous are cheap by the pound, expand when cooking so you get more bang for your buck and they both last incredibly long. Chicken and beef broth have an incredibly long shelf life and are a great flavorful substitute in most cases where water is called for. Dried fruits make for good snacks, and add a nice touch to salads. Canned vegetables, sweeteners and peanut butter round out some of the dry-good necessities.

2. invest in herbs and spices. These can be expensive in a one-off purchase, but small doses are called for, so they last fairly long. They also add great flavor. Stock up on classic, go-with-everythings like basil, pepper varieties, seeds, thyme, salt, oregano and cinnamon. Bay leaves are wonderful addition to soups, broths and most liquid-based cooking methods. Other herbs and spices to build up on are cumin, fennel, ginger, nutmeg, peppercorns and chili powder.

3. Use your refrigerator and freezer to your advantage. Condiments--mayo, mustard, ketchup--last for ages. you can extend the life of your coffee grounds by months if you freeze them (and they still remain relatively loose). Frozen berries are the best type of fruit to stash in the freezer. Bread crumbs, broths and nuts live much longer in your kitchen if placed in the refrigerator after the container is popped open. Many cheeses also have a long refrigerated shelf life, but not all do, so check to be sure before purchasing.

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