How to Make Dinner Out of Pantry Ingredients

It’s coming up on five years since the pandemic lockdown instigated our collective spate of panic-buying groceries. And I’m pleased to report that I’ve finally gotten through my bulk order of canned sardines.

I ate those sardines on buttered toast (divine, with a squeeze of lemon, some sliced red onions, loads of black pepper), stirred them into chickpea salads and mashed them with sautéed garlic for quick pasta sauces. And if I wasn’t feeling sardine-ish, I also had a minor sea’s worth of tuna, salmon and anchovies rubbing fins with the canned beans and tomatoes, bags of rice, boxes of pasta and jars of tahini, preserves, pickles and chiles packed tight on every shelf. My pantry is comfortingly and reassuringly filled to the gills (and not just with gills).

I know I’m not alone. Because if there’s one thing the pandemic underscored, it’s that having a well-stocked pantry goes beyond the convenience of fast, easy meals. All those pastas and beans bring peace of mind. No matter the havoc raging in the outside world — be it pandemics and hurricanes or just too much work to think about grocery shopping — there’s a grounding calm in knowing you always have something on hand to make into dinner tonight. Also inherent in pantry cooking is thrift. Cooking at home is already a money-saver compared with eating out or ordering in, especially when it’s based on an economical roster of beans, rice and pasta.

All that said, pantry cooking is more than merely getting a meal on the table. Now that you’ve assembled all those ingredients, what are the best, most flavorful and appealing ways of using them both quickly and easily? After all, if you already don’t have the time or energy to shop, you might not have much in the reserves for cooking, either.

As I’ve worked down my bulk orders, I’ve learned that finding ways to turn everyday staples into meals that sparkle isn’t hard, as long as you have the right ingredients on hand. Here are some of my best strategies, tips and shopping suggestions to making pantry meals with style.

Color With Condiments

Think of your pantry staples as blank canvases, waiting for the Abstract Expressionism of your condiments. Stock up on bright, bold items that you know you love, and throw in a couple of new ones to play with. My palette includes chile crisp and chile paste, Dijon and whole-grain mustard, olive tapenade, red curry paste, several hot sauces, Indian pickles (lime, mango and mixed), red and green salsas, and I use them with an open hand. Adding a few spoonfuls of your favorite condiment to classic pantry recipes can transform them from workaday to wonderful.