In My Pantry

I try to keep a stock of basics so that I am always somewhat prepared. At any given time I will likely have a half gallon of extra virgin olive oil lying around, three or more bulbs of garlic, an assortment of olives, pasta, and, one of my favorites, arborio rice. I am also usually managing to keep a couple of fresh herb plants alive, rosemary, thyme, mint, but it is really not crucial. Dried herbs are just easier and are typically adequate to get the job done. Besides these essentials here is a list of some other staples I keep around:

Herbs (Dried) 

Basil 

Rosemary

Thyme

Oregano

Dill

Bay Leaves

Parsley

Cilantro 

Spices 

Paprika 

Cinnamon

Ground Ginger

Ground Mustard

Garlic Powder

Ground Red Pepper

Coarse Ground Pepper

Cumin

Nutmeg

Kosher Salt or Sea Salt

Salt

Pepper  

Everything Else

Extra Virgin Olive Oil

Assorted Cooking Sprays (Vegetable Oil, Olive Oil)
Flour
Sugar (white and brown)

Garlic

Assorted Vinegars (Balsamic, Cider, White Wine)

Wine

Dried Pastas

Frozen Ravioli

Light Mayo
Unsalted Butter
Marinara Sauce

Soy Sauce

Olives (usually Kalamata and Garlic Stuffed Green Olives)

Artichoke Hearts

Clams

Rice (Basmati, Arborio)

Couscous
Plain Popcorn

Bread Crumbs

Chicken Bouillon Cubes

Canned Tuna

Frozen Fish and/or Shrimp
Assorted Frozen Veggies (corn, broccoli, spinach, cauliflower)

Pierogies

Eggs

Mushrooms

Milk
Onions

Ground Meat (Beef or Turkey)
Pizza Shells (typically the fresh version and then I freeze them)