The Case for a Well-Stocked Pantry

A good pantry is the difference between “I’ll order takeout” and “I’ll figure something out.”

The shortlist I always keep on hand:

• Olive oil, neutral oil, butter
• Onions, garlic, lemons
• A few cans of beans, a can of tomatoes
• Pasta, rice, oats
• Tahini, soy sauce, vinegar (apple cider and red wine)
• Salt (kosher and flaky), black pepper, chili flakes
• Eggs, hard cheese

That’s it. With those on hand you can make a meal in 20 minutes on any given Tuesday — and you’ll save the takeout for when you actually want it.