Pantry

 The pantry requirements are purposefully sparse as recipes are designed to be simple and minimize expense.

Spices
Allspice, ground
Bay leaf
Chili powder
Cinnamon, ground
Cloves, ground
Cumin, ground
Ginger, ground
Mustard, ground
Nutmeg, ground
Onions, minced
Pepper, ground black and whole peppercorns
Pickling spice
Salt, kosher, sea salt, and season salt
Thyme, dried

Grocery
Baking powder
Baking soda
Beans, dry: kidney, navy, and/or pea
Breadcrumbs (my preference is Panko)
Butterscotch, chips
Chocolate, bittersweet, semi-sweet, unsweetened
Clams: whole baby and chopped
Clam juice
Cocoa powder
Cooking spray
Cornmeal
Cornstarch
Dill relish
Flour, all-purpose, bread, and wheat
Ketchup
Mayonnaise, light
Marshmallow crème
Milk, evaporated
Molasses
Mustard, Dijon
Raisins, golden
Oats, rolled and quick cook
Oil, olive and canola
Peanut butter, creamy
Shortening, vegetable
Stock, beef and vegetable (*note, I keep fresh Chicken, Turkey, and Fish stock in the refrigerator or freezer)
Sugar, brown, Confectioners’, and granulated
Tapioca, whole pearl and quick-cook
Vanilla extract
Vinegar: balsamic, white, and white wine
Worcestershire sauce
Yeast

Dairy & Eggs
Butter, salted and unsalted
Eggs
Milk, preferably skim
Sour cream, reduced fat
Yogurt, nonfat (my preference is strained or Greek)

Libations
Red wine
Sherry
White wine