It’s true: I’ve dragged my feet over writing a guide to what I keep in my “pantry” (I don’t have a pantry) and fridge for 14 years now. I have my reasons, primarily that I’m not sure I know what your kitchen needs. I mean, shouldn’t you stock the stuff you need for what you’ll want to cook and not some arbitrary list from a lady who loves Triscuits? Maybe you don’t love Triscuits! (Sorry you’re so wrong.) The idea of buying a kitchen full of someone else’s groceries is very much against the way I think anyone should shop. I know your kitchen will grow organically, and accurately reflect what you need if you buy things for what you want to cook as you want to cook them. Second, due to the nature of my work here I have an absolutely unusual amount of stuff in my kitchen cabinets and fridge. It’s totally justified for me, while making little sense for others. On the flip side, I live in NYC and have grocery stores and Greenmarkets quite close, but also as a small kitchen with very few cabinets, meaning that not only can I not stock very much at a time, I don’t need to — I can always dash out for vinegar or dried pasta. This is not the way most people shop.
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