Today's New York Times (January 7) has an article by Mark Bittman where he gives advice on what to toss/keep in your pantry. A lot of it seems obvious to me (no parmesan cheese in green tubes, use reggiano freshly grated instead) but might be good advice for people just learning to cook or trying to improve their cooking.
The article, which is called "Fresh Start for a New Year? Let's Begin in the Kitchen" is at this link:
Overall I think his ideas are good. I have two quibbles over his recommendations on canned beans and tomato paste. I know freshly cooked beans are preferable but I could never tossed canned beans from my pantry(except for emergencies as he says). And I'm puzzled by Bittman saying cooks feel "guilty" opening a can of tomato paste because they only need a tablespoon or two. Is he saying he tosses the rest of the can? I just freeze or use what's left.
What do fellow Chowhounders think of the list? What other ideas do you have for upgrading your pantry supplies?