These 17 Ingredients Will Get You Out of Your Cooking Rut
Maybe you thought you could literally never get tired of eating pasta. What a delicious carb! And yet here we are, pretty sick of pasta. Black beans are prepared in thousands of ways the world over, and yet somehow, after just a few weeks, it feels like we’ve tried every one. When you’re cooking most every meal, and making runs to the grocery as infrequently as possible, only our pantries can help make today’s sweet potatoes different from…yesterday’s sweet potatoes. We asked our staffers what pantry staples they’re relying on right now—not the lentils and chickpeas that provide sustenance each day, but the condiments and other flavor boosters that keep things exciting.
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1/17Dried Mexican chiles
Why We Love It: "I don’t have all the onions/carrots/herbs for making flavorful stock right now, but chiles take care of the work. I have at least six different types in my pantry from a shopping spree in Mexico City last spring (remember VACATIONS?). The other day I made a pot of pinto beans with one morita chile, nothing else, and it flavored them completely with a sweet smokiness. Today I threw a spicy arbol into a pot of bleh quinoa. Tomorrow—who knows? my sanity is waning—a chipotle might drop into my coffee grounds. A guajillo in my bathtub. Things are getting weird here.” —Alex Beggs, senior staff writer
Try this Recipe: Smooth and Spicy Pinto Bean Stew
Buy It: The Spice House Mexican chiles
Photo by Laura Murray2/17Sesame Seeds
Why We Love It: “I am a serial sesame seed toaster, especially now. I have a ton of them in my freezer to sprinkle atop quite literally everything. Salads? Let’s hit them with toasted sesame. Scrambled eggs? Yeah, pass the toasted sesame. Yogurt dip? Curry? Stir-fry? Butter (for bread)? Avocado toast? Omelets? Braised meats? Pesto-coated noodles? They all get the sesame. It seems like a small, insignificant addition, but a sprinkle of deeply toasted sesame seeds—just throw them in a non-stick pan over medium heat, giving them an occasional shake until deeply golden brown—brings a nutty, luxurious flavor and pops of crispy texture that can turn even a humble bowl of white steamed rice into a dinner worthy of admiration." —Alex Delany, associate editor
Try This Recipe: Ginger Scallion Noodles
Photo by Heidi's Bridge, styling by Molly Baz3/17Coconut Milk
Why We Love It: “As a former ‘blankie kid’ (as in, someone who spent my entire childhood carrying around a scrap of one of my mother's old satin slips and rubbing it against my face in times of trouble until it ‘mysteriously’ ‘vanished’ not long after my sixth birthday), I'm constantly in pursuit of things that bring comfort. And during this particular time of trouble, that means coconut milk. Stacking my cabinets with cans and cartons of the stuff feels like building myself a nourishing fortress of rich, creamy, ever-so-versatile goodness. Smoothies, curries, cookies, braises, soups—even greens! There are few things in the world that do not get better with the addition of coconut milk. And that is a pretty comforting, no?” —Hilary Cadigan, associate editor
Try This Recipe: Vegan Coconut Lentil Soup
Buy It: 365 Everyday Value Organic Coconut Milk, $2 on Amazon
Peden & Munk4/17Tamarind Chutney
Why We Love It: "I don't know how the jar of tamarind chutney from Kalustyan's ended up in my refrigerator, but I sure am glad it's there. Tangy, fruity, sour, and sweet, a drizzle or dollop will wake up any member of the parade of bland and/or starchy foods I've been consuming—roasted and steamed potatoes/sweet potatoes/squash/cauliflower, simply-cooked rice, can upon can of chickpeas. Often I'll follow Priya Krishna's chaat formula and add dollops of yogurt and whatever green sauce I made with the wilting herbs in the fridge. I'm going to continue this tamarind chutney kick long into the future, and when this jar is finished, I'll give Priya’s favorite brand, Maggi Tamarina, a try." —Sarah Jampel, Basically editor
Try This Recipe: Aloo Chaat
Buy It: Maggi Tamarina, $11 on Amazon
Photo by Alex Lau, food styling by Chris Morocco5/17Medjool Dates
Why We Love It: “I always keep a bag in the back of my pantry, and right now I'm popping them into my mouth straight up when I feel a sugar craving come on, or when I'm hungry for second (...okay third) lunch. I’ve been tearing them up into cottage cheese for breakfast, adding them into my #DailySmoo for sweetness, or using them in this celery salad. Rancho Meladuco is my favorite." —Emily Schultz, social media manager
Try This Recipe: Blueberry, Lime, and Cashew Smoothie
Buy It: Rancho Meladuco Medjool Dates, $20 at Williams-Sonoma
Photo by Alex Lau6/17Rayu
Why We Love It: "It’s not that my colleagues are wrong when they sing the praises of chile crisp. But imagine chile crisp with less heat, less warm spices, and 200 percent more crispy, golden flecks of garlic. That, friends, is my dream condiment: silky, barely spicy, intensely savory rayu. It makes everything pop, from traditional pan-seared gyoza to leftovers I'm growing tired of (my never-ending stash of stewed beans, big batches of soup, even spaghetti!). I love the S&B brand—it's packed with tons of garlic—but look for any rayu with "crunchy garlic topping," and you’ll find your new best friend." —Elyse Inamine, digital restaurant editor
Try This Recipe: Celery, Green Bea, and Tofu Salad with Chile Crisp
Photo by Chelsea Kyle, Food Styling by Frances Boswell7/17Almond Butter
Why We Love It: "I never realized until now how versatile a jar of almond butter can be. Yes, you can spread it on rice cakes or toast (a sprinkle of chaat masala puts it over the top), but I've also used it as a nutty coating for vegetables (toss a spoonful onto green beans, plus some lemon, salt, and grated garlic), or as a dressing for stir-fries or salads (mix it with sesame oil, ginger, soy, and honey). It's also very clutch when it comes to baking—I'm running low on flour (who isn't?!?!), so this weekend I'm planning on making really simple flourless almond butter cookies (almond butter + maple syrup + egg + vanilla). I also have been known to sneak spoonfuls when I'm desperately hungry around 4 p.m. and in need of a snack.” —Priya Krishna, contributing writer
Try This Recipe: Miso-Almond Butter Cookies
Photo by Chelsie Craig, styling by Judy Mancini8/17Calabrian chiles
Why We Love it: “I have four kinds of dried chile flakes in my pantry, but recently I've ignored them all in favor of Calabrian chiles packed in oil. They are molto piccante (Read: Seriously hot! Avoid touching your eyeballs!), with a fresh, fruity flavor that's almost herbaceous and therefore perfect for herbless times like these. I use a few chopped chiles to brighten up pasta sauces and stir-fries, drizzle the oil atop yogurt for a quick-and-dirty crudités dip, or toss it into homemade breadcrumbs." —Aliza Abarbanel, Healthyish assistant editor
Try This Recipe: Anchovy and Sardine Toasts with Chile Butter
Buy It: Tutto Calabria, $11 on Amazon
Photo by Emma Fishman, Food Styling by Pearl Jones9/17Dried Shiitake Mushrooms
Why We Love It: “I recently ran out of my large stash of dried shiitake mushrooms and I’m bummed because I don't know the next time I'll be able to get some. They're good for a ton of things, like the broth for Andy's vegetarian ramen. I like to add a few of them to a pot of chicken or vegetable stock for an extra dose of savory flavor. You can use the dried mushrooms instead of bonito flakes to make vegetarian dashi for quick soups. Or rehydrate them by soaking a handful of mushrooms in hot water for a few minutes until they’re softened, then use them the way you would fresh mushrooms. I just added the last of my stash to the filling for some homemade wontons." —Christina Chaey, associate editor
Try This Recipe: I-Can’t-Believe-It’s-Vegetarian Ramen
Buy It: Shiitake mushrooms, $21 for 4 oz. at The Spice House
Photo by Chelsie Craig, Food Styling by Yekaterina Boytsova10/17Kombu
Why We Love It: "Sure, a freezer full of bones are great, but what about kombu? These salt-studded sheets of dried kelp are perfect for quick, flavorful broths and soups when you don't have time to boil off some bones for a few hours (or many options for aromatics). Simmering kombu in a little water (and maybe some wavy bonito flakes or dried anchovies, if you've got them) for a few minutes gives any soup, like udon or jjigae, a sturdy backbone and slight hint of deep, fishy smokiness. I look out for Japanese or Korean brands and stay away from health-food ones (they tend to be a bit muted in oceany flavor)." —E.I.
Try This Recipe: Soba Soup with Shrimp and Greens
Photo by Alex Lau, Food Styling by Sue Li, Prop Styling by Kalen Kaminski11/17Tahini
Why We Love it: "If humans are 60% water, my remaining 40% must be tahini. Even before lockdown, I constantly relied on the creamy paste to quickly build emulsified dressings, sauces for soba noodles, and endless bowls of hummus. In recent days, I've gone freeform, tossing spoonfuls into blueberry smoothies, bowls of oatmeal, and basically anything else that needs a nutty, fatty boost—which is just about everything." —A.A.
Try This Recipe: Sesame Noodles with Crispy Tofu
Buy It: Soom sesame tahini, $17 for 2 11 oz. packs on Amazon
Photo by Alex Lau, Food Styling by Yekaterina Boytsova12/17Ponzu
Why We Love It: “No matter how bleak my fridge looks, I know that ponzu sauce can save me. The citrus-y soy sauce (shout out to yuzu!) perks up just about anything you throw it in thanks to its intense saltiness and bright acidity. I’ll drizzle it in simmering soups like Andrea Nguyen’s canh, top smashed cukes with it, and even whisk it in my eggs before scrambling them." —Rachel Karten, associate director of social media
Try This Recipe: Andrea Nguyen’s Canh
Christopher Testani13/17Fermented Black Bean Chili Sauce
Why We Love It: "Fermented black bean chili sauce is a staple of Hunanese cooking, and a lot of my relatives make their own. But the ones that don’t (myself included) buy cases of Lao Gan Ma Chili Oil with Black Bean, a jarred sauce made by the same "Old Godmother" whose chile crisp has a cult following in the U.S. as well as in China. It's great straight from the jar—spoon it over dumplings or mix it in with noodles for dinner in ten minutes. But it's also amazing as an ingredient. One of my favorite fish preparations involves sauteing a few tablespoons of fermented black bean chili sauce with garlic and ginger, adding some stock, and braising a whole fish with the liquid. The deep umami funk of preserved black soybeans can't be beat.” —Mackenzie Fegan, contributing writer
Try This Recipe: Sichuan Peppercorn Black Bean-Marinated Green Beans
14/17Miso
Why We Love It: “I'm no stranger to miso, but, these days, it's making its way into almost everything I cook. When I was sick, I stirred it into warm bone broth and drank that multiple times a day. (Fermented foods like miso support the gut, which in turn supports your immune system). Since then I've been adding it with abandon to soups, dressings, bean-cooking liquid, even nut butter, inspired by this Healthyish riff on a PB&J. I like the chunkier, unpasteurized stuff like South River's chickpea miso, but, in these times, I'm nabbing a tub of whatever I find at the grocery store—maybe two." —Amanda Shapiro, Healthyish editor
Try This Recipe: Pecan-Miso Butter and Jelly Sandwiches
Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Elizabeth Jaime15/17Rice Wine Vinegar
Why We Love It: "My all-the-time-even-during-quarantine-time pantry staple is rice wine vinegar. I’m a little lost if it’s not in the house. It’s part of my universal salad dressing recipe: olive oil, rice wine vinegar, pinch of salt. I love how clean and fresh and acidic—but not too bracingly acidic—it tastes, letting the salad flavors come through. It’s also in heavy rotation for making quick pickles (just roughly chop cucumbers, carrots, or celery, or really any veg, quick toss in olive oil, vinegar, and salt, let sit in the fridge for a bit), particularly handy at the moment when I don’t have a lot of fresh ingredients. Something bright and a little pickle-y really satisfies the 1/2 Korean vinegar-based blood that runs through my veins. Finally, I love it on soups—a finishing splash of vinegar really brightens the dish." —Michele Outland, creative director
Recipe to Try: Ramen Noodles with Spring Onions
Photo by Alex Lau, Food Styling by Susie Theodorou16/17Shichimi Togarashi
Why We Love It: "Shichimi togarashi—a Japanese spice blend of orange peel, black and white toasted sesame seeds, cayenne, ginger, Szechuan peppercorns, and nori flakes—has been getting an extra workout in my cooking lately. I shake the peppery-spicy-fruity blend from The Spice House over all my noodle soups, dashi broth-based donabes, and simple fish dishes for an extra kick that feels like it's scaring away a cold.” —C.C.
Try This Recipe: Soy and Ginger Steamed Fish
PHOTO BY CHELSIE CRAIG, FOOD STYLING BY ANNA BILLINGSKOG17/17Harissa
Why We Love It: “Whenever I'm making meatballs, charring vegetables, or slow roasting salmon, I rely on harissa to build nuanced flavor with minimal effort required. Seriously: The hardest part is opening the jar. The North African pepper paste is traditionally made from bell peppers, chile peppers, and garlic, and the heat level varies. I opt for moderately spicy harissa, then deploy it with somewhat reckless abandon." —A.A.
Try This Recipe: Sheet-Pan Chicken Meatballs with Tomatoes and Chickpeas
Buy It: Mina Harissa, $10 on Amazon
