I’m not talking about boxes and boxes of Rice-a-roni and baking mixes or the latest stainless steel design with restaurant-grade appliances.

A kitchen that gives you endless quick, last-minute ideas makes prepping for any dinner, whether a large group of guests or just casually for you and friend, a far less daunting task. I have also found that the combination of items gives me the freedom to try a surprising number of new recipes without a trip to the store for special ingredients.

Fridge Items

• cheese (at least one grating cheese, such as parmigiano or pecorino romano, and a slicing cheese, such as chedder or smoked gouda)
• savory fruit spreads (fig, quince)
• mascarpone or ricotta (with a little fruit, the perfect healthy, no-prep dessert)
• lemons and limes

Freezer

• frozen berries* (mixed berries or blueberries and raspberries; for impromptu dessert sauces, mixed drinks, smoothies)
• your favorite frozen vegetables* (for cooking)
• fish filets
• ground beef
• sausage
• vanilla ice cream (perfect for topping off desserts)
• shrimp (peeled and de-veined)

Canned Items*

• tomatoes (in winter, it is better to use canned tomatoes than ‘fresh,’ out of season)
• tomato Paste
• chickpeas and other cooked beans (great in salad, pastas or curries)
• your favorite canned vegetables (for salads or pastas)
• tapanades and pestos
• capers
• anchovies

Dry Goods

• pasta, pasta, pasta (any type, but I always try to keep penne rigate, spagetti, linguine and rotini in stock)
• rice (Arborio for risottos and basmati for Indian food)
• couscous (cooks in a flash – great with whatever veggies you have on hand)
• crostini
• gnocchi
• nuts (I try to keep at least almonds, walnuts, peanuts and hazelnuts on hand for desserts, salads, and appetizers)

Spice Cabinet

• broth cubes
• corriander
• cumin
• red pepper flakes
• crushed red pepper
• dried red pepper
• cinnamon
• oregano
• basil

Alcohol Cabinet

• at least one bottle of red and white that you can use for cooking
• (good for mixing and also for baking!)
• one bottle each of vodka, gin, rum
• interesting liquors for mixing (chamboard, crème de menthe, cointreau)**
• after dinner liquors (I have brandy, sambuca, amaretto, anisette, baileys, khalua)**

Cooking Implements

• large Stockpot (even better if it comes with a built in strainer)
• 1 12 inch frying pan
• 1 14 inch frying pan (for large pastas)
• 1 8 inch frying pan
• large cheese greater
• microplane (for fine cheese, chocolate or fruit rinds)
• magic bullet (for spice pastes)
• wooden mixing spoons
• slotted spoon

Cooking Staples

• garlic heads
• onions
• potatos
• ginger root
• olive oil
• canola oil
• salt
• pepper (grinder)
• flour
• sugar
• brown sugar

To purchase weekly or bi-weekly

• milk
• baguette
• cilantro/parsley

* A note on canned and frozen fruits and vegetables: when fruits or vegetables are not in season, you are better off using canned or frozen items from a taste, health, and cost perspective. I am a self-admitted food snob – trust me – ‘fresh’ is not always better when you are talking strawberries in January in the Northern Hemisphere.
** Also great for desserts and baking!