The hardest part of cooking is shopping. No chore is more unpleasant to me than taking a long list to a big grocery store on a weekend. I don’t mind little mom-and-pop shops or semi-well-curated downtown grocery stores–I’m happy to pick up a few items every few days–but it’s still a chore.
All the more reason to keep the pantry, fridge and freezer stocked in such a way that you can rustle up supper without having to shop. Here are my suggestions. Combine these with some fridge and freezer essentials and you can easily avoid shopping for a week.
Pasta (at least 3 boxes)
Lentils (orange, green and/or Puy)
Canned beans (black beans or chickpeas are the most sophisticated)
Canned tomatoes (whole plum or San Marzano)
Flour (white and whole wheat)
Tuna (preferably packed in olive-oil)
Dried fruit (cranberries or raisins)
Spices: Chili powder; cumin; curry powder; thyme; black pepper; salt.
Scotch, bourbon or whiskey (when all else fails)