Budget pantry staples
A small, well-chosen pantry makes cheap dinners possible on busy nights. Build it slowly by buying one or two staples when they're on sale, and keep them in rotation so nothing expires.
Grains and starches
- Rice
- Stir-fries, burrito bowls, fried rice
- Store airtight; white rice keeps a long time, brown rice less
- Pasta
- Quick dinners, soups, bakes
- Store airtight
- Oats
- Breakfast, baking, meatloaf filler
- Store airtight, cool and dry
- Potatoes
- Baked, roasted, soups
- Cool, dark place, not the fridge
Proteins
- Dried or canned beans and lentils
- Chili, soups, tacos, salads
- Cans: check dates; dried: airtight
- Eggs
- Breakfast, fried rice, frittatas
- Fridge, in the carton
- Peanut butter
- Sandwiches, sauces, snacks
- Check the label for storage
- Canned tuna or salmon
- Sandwiches, pasta, patties
- Cool cupboard
Canned and jarred
- Crushed and diced tomatoes
- Sauces, chili, soups
- Cool cupboard; refrigerate after opening
- Broth or bouillon
- Soups, rice, sauces
- Cool cupboard
- Salsa
- Tacos, eggs, rice
- Refrigerate after opening
Frozen
- Mixed vegetables
- Fried rice, soups, sides
- Keep at 0°F
- Fruit
- Oatmeal, smoothies, baking
- Keep at 0°F
- Bread and tortillas
- Thaw slices as needed
- Keep at 0°F
Flavor
- Onions and garlic
- The base of most savory meals
- Cool, dry, airy
- Basic spices
- Chili powder, cumin, paprika, oregano
- Away from heat
- Oil and vinegar
- Cooking, dressings
- Cool, dark cupboard
Follow package dates and USDA food safety guidance. "Best by" dates are about quality; "use by" dates on perishables matter more.