In the Pantry

I enjoy cooking great meals that dont take to much work or time.  One key to quick meals is having stuff on hand and heres a list of thing that everyone should have in their pantry. The great thing is once you have built your pantry its easy to maintain. It can be expensive when you first build it but its cheap to replace the few items when you run out once in a while.  I enjoy large bulk jugs that can top up my smaller bottles of oils and vinegars etc..

Oils:
Pure olive oil for cooking and extra virgin olive oil for toppings and dressings. You should also keep sesame oil around for dressings and delicious Asian sauces.
Vinegar:
Always have the essential standby vinegars on hand. These include white and red wine vinegar, aged balsamic, malt, and cider. It’s also a good idea to have some inexpensive sherry.
Sauces and Flavorings:
Ketchup, Tabasco, and yellow, Dijon, and whole grain mustard.
Asian Ingredients:
Canned coconut milk, soy sauce, oyster sauce, sweet chili sauce, fish sauce and rice wine.
Baking Ingredients:
All Purpose flour, sugar, cocoa powder, vanilla extract, baking soda, chocolate chips and corn starch.
Preserved Vegetables:
I always keep chili peppers in the fridge, as well as some jalapenos and pickles.
Pasta, Grains, and Noodles:
Keep a wide selection of pasta on hand such as spaghetti, fettuccine, and penne. Rice is easy to store and should always be accessible in your kitchen.