As a former chef, there are things I keep in my pantry that feel entirely normal—until I realize most people don’t keep them stocked at all (or worse, just grab whatever’s on the shelf). I’m not talking about salt and pepper, or staples like dried oregano, smoked paprika, or peanut butter. I’m not even talking about canned tomatoes or pesto.
No—this is about the quiet MVPs. The pantry ingredients that, whether I’m cooking for a dinner party, a date, family, or just myself, have the power to elevate everything.
High Quality Extra Virgin Olive Oil (EVOO)
A good bottle of extra virgin olive oil does more than finish a dish—it transforms it. I’m not talking about the stuff in the plastic jug or bargain tin from the grocery store. I mean the good stuff. The kind of oil you drizzle, not dump. The kind you dip warm bread into, swirl over grilled vegetables, or use to finish risotto with intention.
Great olive oil varies depending on the region, harvest time, and olive varietal. Some are grassy and herbaceous (think arugula or basil), others fruit-forward with notes of apple, tomato, or pear. Some finish with a bold, peppery bite. The best oils balance fruitiness, bitterness, and pungency—clean, bright, and never greasy or musty.
A few favorites:
- Tenuta di Valgiano (Italy): Fruity and floral with hints of artichoke. Clean and balanced—perfect for pasta or risotto.
- Sotto Fiesole (Tuscany): Bold and complex. Aromas of tomato leaf and green grass with a spicy, peppery finish. Great on roasted vegetables or hearty salads.
- Laudemio (Tuscany): Vivid, spicy, and intense with flavors of grass and artichoke. A powerhouse finishing oil with beautiful structure.
Any of these will level up your cooking—and remind you that sometimes, it’s the ingredients you start with that make all the difference.
Vinegars
If olive oil is the star, vinegar is the quiet scene-stealer. It adds brightness, cuts through richness, and wakes up a dish when it’s falling flat. I use it to balance soups, sauces, vinaigrettes, pan reductions, or even to sharpen roasted vegetables. Vinegar can bring a dish back to life.
We’re not talking white distilled or apple cider vinegar here (though they have their place). To elevate your cooking, consider having these in your pantry:
- Red Wine Vinegar: Sharp, punchy, and versatile. Great for vinaigrettes, marinades, pork, and anything that needs a hit of acid.
- White Wine Vinegar: Lighter and more delicate. Ideal for butter sauces, quick pickles, and cream-based soups.
- Balsamic Vinegar: Rich, sweet, and complex. Drizzle over strawberries, roasted tomatoes, risotto, or salad for instant depth.
Aromatics: Shallots, Garlic & Onion
The holy trinity of my pantry. Whether I’m building a sauce, roasting vegetables, making stock, or layering flavor into a stew or braise—these three are the backbone of it all. I don’t just keep them around—I build dishes around them.
- Garlic: Sharp and pungent when raw—it brings bite and brightness to dressings and sauces. Roasted, it transforms into something mellow and nutty, with a caramelized sweetness. Mash it into butter, toss it whole into a roast, or slow-cook it in oil for garlic confit (and don’t toss the oil—use it on everything).
- Shallots: More refined than onions. Shallots are milder, slightly sweet, with a gentle bite. I use them when I want onion flavor without the sharpness. Thinly sliced raw, they add crunch and complexity to salads and dressings. Cooked, they melt into sauces like they were never there—until you taste them.
- Onion: The workhorse. Yellow and white onions offer punch and heat raw, but cook them down and you get deep, savory sweetness. Red onions are best raw—sharp, floral, and perfect for pickling. Caramelize any variety low and slow and you’ll be rewarded with jammy richness—amazing in grilled cheese, grain bowls, over steak, or the perfect French Onion soup.
Pantry MVPs are Personal
Whether you have big dinner plans or just want to make something simple and satisfying, having a few go-to pantry staples makes all the difference. Oils, vinegars, aromatics, and even a splash of wine or a pat of butter can become the backbone of flavor in any dish.
Lean toward Asian flavors? Stock miso, gochujang, rice vinegar, or kimchi. Love Mexican cooking? Keep dried chiles, cumin, and masa harina on hand. The point is: find your flavor anchors.
Whatever your style, keep them close—and you’ll always have what you need to cook well, no matter the occasion.
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