It’s important to have the basics on hand in order to make quick, economical meals
These are some of the staples that food columnist Margaret Prouse likes to have on hand in her kitchen. - ContributedI have run into lists of kitchen staples, foods that experts claim everyone should have in their kitchen. While I agree that there’s a real benefit to keeping a basic pantry, a selection of foods that you always keep on hand, I think that the contents of that selection are best left to the individual.
Here are some of the things that I always have in my kitchen. A number of them do double duty, and I seldom run out of any of them. When supplies diminish, I add them to the grocery list. This is just an example, not a suggestion that anyone else will want or need to keep this particular combination on hand.
The sugar and milk that we have for use in tea and coffee are also baking staples that I always keep in the kitchen. There’s also white and whole wheat flour, butter, baking powder, cocoa and eggs for use in baking. When I used to bake less often, it was no big deal for us to run out of these, and just pick them up for an occasional project.
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