kitchen pantry food store: what to stock and how to cook with it
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Keeping a kitchen pantry is a smart thing to do even in non-quarantine times, but what exactly does that mean? Even if you don’t have a dedicated, stand-alone pantry space, setting aside some cabinet shelves to non-perishable pantry food staples will ensure you’re never far from a quick, easy meal.

Maintaining a well-stocked pantry can end up saving you time and money in the long run, and certainly a trip to the store.

If you’re not sure where to start, though, refer to our handy links below. They cover everything from what to stock in your pantry and how to store it, to where to resupply and what to cook with the contents of your larder.

Related Reading: Where to Find Food Assistance During the COVID-19 Crisis

Stocking & Maintaining Your Pantry

First, let’s cover the basics of exactly what to stock, where to get it, and how to keep it all organized.

best canned food to stock pantry

Maximilian Stock Ltd. / Getty Images

pantry staples

Alexandra Grablewski / Stone / Getty Images

The Home Edit Container Store pantry and kitchen organization products

The Container Store

Pantry Starter Kit, $167.93 from The Container Store

Pick pieces a la carte or go for a full set to get started.
Buy Now
General Mills flour recall

Arisara Tongdonnoi / EyeEm / Getty Images

Easy Mushroom Farro Risotto recipe

Chowhound

Joe Yonan

Related Video: ‘Top Chef’ Gail Simmons Shares Her Favorite Pantry Staples

What to Do with Your Pantry Stores

Now that you know what you need and how to keep it all in order, here are a whole lot of delicious ideas on how to use it when you cook.

chole masala (Indian chickpeas)

Chowhound

canned tomatoes: what kind to buy and how to use them

Chowhound

peanut butter and jelly bars (PBJ bar cookies)

Chowhound

homemade spice blend recipes

Chowhound

Spaghetti Carbonara recipe

Chowhound

easy pantry pasta alla vodka

Anna Gass


Header image courtesy of Arx0nt / Moment / Getty Images

Jen is an editor at Chowhound. Raised on scrapple and blue crabs, she hails from Baltimore, Maryland, but has lived in Portland (Oregon) for so long it feels like home. She enjoys the rain, reads, writes, eats, and cooks voraciously, and stops to pet every stray cat she sees. Continually working on building her Gourmet magazine collection, she will never get over its cancellation. Read more of her work.
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