Keep these pantry essentials on hand. Adobe Stock | New Africa
We polled our panel of Hudson Valley chefs to find out the most useful ingredients to keep on hand for a quick meal.
You know that moment when dinnertime rolls around and you have no idea what to make? With these pantry essentials on hand, you’ll be on your way to whipping up a mouthwatering meal in no time.
In the Pantry:
- Cans of tuna in olive oil, from Spain, if possible. “With celery, tomato, and sea salt, it’s a good, light meal,” says Il Figlio Enoteca’s Scott Rosenberg.
- Pasta (don’t forget the dried tortellini) and instant ramen.
- Condiments. “A good bottle of hot sauce, I love Tapatio (it’s easy to find); chili crisp—I’m a big fan, it’s magic—put on anything; soy sauce; and mustard,” says Stissing House’s Roel Alcudia.
- Capers and canned artichokes for pantry pastas, salads, and vegetable dishes.
- Beans. Canned kidney, pinto, and refried beans are the choice of Chleo’s Mathews. “The latter are great for quesadillas,” he says. Homespun Foods’ Beaty keeps dried beans on hand, including black beans (for frijoles negros) and chickpeas (for hummus). Long-grain and wild rice.
- Canned whole tomatoes, crushed tomatoes, and diced tomatoes, as well as jarred pesto, says Foxfire Mountain House’s Tim Trojian. Chipotles in adobo are “a clutch ingredient for stews/braises, pasta, sandwiches, and even vinaigrettes,” says Kenoza Hall’s Oscar Vargas.
In the Fridge:
- Salami or other dried sausage. A loaf of hearty bread. (“My life revolves around two slices of bread,” says Rosenberg.)
- Cheese, especially cheddar. Mathews is fond of peanut butter and cheddar sandwiches.
In the Freezer:
- Peas, corn, okra, spinach, and kale. Trojian freezes fresh bags of the latter two.
- Sausages, ground meat, or faux meat..
- Frozen cheese pizza (top it with spinach, extra cheese, and sausage, says Trojian).
Related: What to Know Before You Throw Away Recyclables in the Hudson Valley