Versatile Cooking Ingredients

10 Versatile Ingredients That Are Always in My Kitchen

March 7, 2011

3 / 13

Lemons

Acid is a key component to many dishes. Fresh-squeezed lemon juice provides a tart brightness to pasta, cocktails, sparkling water, and salad dressing.

3 / 13

by Katie Sweeney 6

Lemons

Acid is a key component to many dishes. Fresh-squeezed lemon juice provides a tart brightness to pasta, cocktails, sparkling water, and salad dressing.

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6 Comments

fuzzles 2 years 10 weeks

No bacon?!? :faint: My list would be similar as well, with the exceptions of the sun dried tomatoes, sourdough bread, and pasta. I love to have a variety of oils--particularly olive--on hand, as well as several varieties of hot sauce and peppercorns.

AbbyHintz 2 years 10 weeks

Chickpeas, black beans, canned diced tomatoes with chilis, tortillas, eggs, canned pesto sauce, pasta, rice, and frozen spinach. I can make a bunch of different dinners with those ingredients.

Susannah Chen 2 years 10 weeks

Chief, bacon is always in my freezer, too! It's easier to chop that way, and perfect for those late-night carbonara cravings. ;-)

chiefdishwasher 2 years 10 weeks

..keep the bread tightly wrapped in the fridge next to #11 on your list.....the versatile bacon......

mannylove 2 years 10 weeks

We have very similar lists, aside from Avocado & Sun Dried Tomatoes. I would add hummus and flour tortillas to mine as well, and always lots of mineral water. I just find sourdough bread lasts so much longer than most other fresh breads too.

Wewantsunshine 2 years 10 weeks

For me, it's mostly pasta, tomatoes (cherry tomatoes, sundried tomatoes and tomato passata), scallions, olives, lemon juice and green vegs (courgettes, sugar snap peas, broccoli...). Can you guess I'm from the Mediterranean?;-)