Pantry

snoop around and find out

My dear friend Sydney Lemmon, who I see as the platonic ideal of an intellectual hot girl sent me the stream of texts below:

Sydney and I met when we both inhabited a floor of the same creaky old brownstone. She was chaotically enchanting and always dashing out the front doors with the strongest sense of self-purpose I had seen in recent memory. Before we became actual friends, I often wondered what took place in her similarly fashioned apartment above mine, Rear Window style. Where did she do her grocery shopping, what was her home scent like, and was she an early or late riser? I came to find out that, and much more, and now I am here writing a prescriptive list for her, and hopefully your, weeknight dinners.

Here’s the obvious thing: everyone’s taste is different. An ice-cold take from a woman full of hot ones. Below is my idea of what ‘s helpful/useful/inspiring to have on hand as a single girl with a sense of purpose and a roaring appetite.

Pantry:

Maldon salt

Good quality olive oil (good olive oil and a sprinkle of Maldon can make most anything taste delicious)

Canned whole plum tomatoes

Red Wine Vinegar (dressings, glazes, to finish something that needs acid)

Furikake (Makes everything taste good)

Anchovies (to use in everything)

honey

Black Peppercorns

White rice

Sardines (theyre delicious on their own but I also use in pastas, salads, and on toast)

Tuna (A niçoise is really only a can of tuna away)

Carnaroli Rice (risotto is one of those satisfying meals you can make in a pinch with what you have in the fridge ie. frozen spinach, parm rind, chicken broth)

Cinnamon (for use in both sweet and savory dishes)

Dried beans (soak overnight, simmer with aromatics that are gathering dust, and you’ll have a hearty stew or side that’ll last for days)

Black olives in olive oil (add to sauces and stews or make tapenade)

Green olives in olive oil (you’ll always have an apéro on hand, but can also crush for use in salads and fish dishes)

Smoked chili flakes (add depth and subtle heat to everything)

Dried pasta (your desired shapes)

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Fridge:

Butter

Miso (Will add flavor to anything)

Eggs

Parsley (I add handfuls of parsley to my salads, chop fine for a garnish, and use to make herb oil and salsa verde)

Crushed Calabrian chilis (great with eggs, on roast chicken, really anything)

Dijon Mustard

Cornichons (mostly for snacking but also great in an egg salad)

Yogurt (great for your gut! great for breakfast! but also delicious with meat and legumes)

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Counter:

Lemon (juice and zest for everything you make. you can never have enough lemon)

Garlic

Sweet potato (you can roast, blitz into soup, repurpose in a salad)

yellow Onion (most delicious recipes will call for an onion at some point)

shallots (you can finely dice for a bit of punch and freshness in anything, or cook down till sweet)

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Freezer:

Chicken broth (for risotto, for stew, for sauce, for anything)

Frozen Peas + Spinach (for whenever your dish need greens in a pinch)

Rinds of parmesan cheese ( the easiest way to add flavor to soups, sauces, stews)

Carcass of roasted or rotisserie chicken (you can make broths + soups)

Pancetta or Guanciale (my single biggest suggestion— you can make alla gricia or carbonara on a moment's notice, add to tomato sauce to take it to the next level, use in soups… its endless)