Heres what the pros keep in their kitchens.
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Want to cook like a professional chef at home?
Seasonings, tinned fish,grains, and more are all chefs must-haves for a well-stocked pantry.
Photo:SGAPhoto/Getty Images
Heres what to add to yourgrocery listso you’re free to cook like the pros.
Maldon Salt
Thisflaky saltis a favorite of chefs worldwide, thanks to its versatility.
I love the texture of its flakes when used as a finishing salt.
For me, this is the last step before serving a dish or dessert.
Top all your dishes with this and you’ve got the option to’t go wrong.
Dates
A bag ofdatescan be a garnish, snack, or key ingredient to many recipes.
For Mexicans, having dates for breakfast is a big thing, says Serrano.
Stone-Ground Polenta
James Beard Award-winning chef Suzanne Goin of Los Angeles' a.o.c.
andCaldo Verdealways has Bobs Red Mill grains in her pantrymuesli, granola,flax, hemp, and flours.
The brandspolentais a particular favorite of hers.
We also prepare it with sauteed mushrooms and whatever greens we find at the market or in the fridge.
Top with mascarpone and pecorino, and a little gremolata.
Its super satisfying.Tocook polenta, bring a 4:1 ratio of salted water to a boil.
Add more water as needed.
Finish with butter and pecorino, or olive oil andnutritional yeastfor a plant-based riff.
MSG
Monosodium glutamate, or MSG, is sold as a seasoning similar to salt.
Chef Roberto Santibanez of New Yorks Fonda, prefers Lea & Perrins Worcestershire sauce as a pantry staple.
Bay Leaves
Dried leaves can go a long way in home cooking.
Bay leaves help you aromatize anything fromground beef, turkey, soups, etc.
It turns whatever you are making into a beautiful aromatic dish.
Extra Virgin Olive Oil
High-qualityextra virgin olive oilis an essential to any cook.
Good qualityanchovies, such as Cantabrian, are a must.
Quick, easy, and delicious.
Hot Sauce
Every chef has their own preferred brand, buthot saucein the pantry is a must.
Quinn is a big sriracha proponent.
It has that addictive quality that hits just right, he says.
It even works on ice cream!
Its easy to use, inexpensive, and doesn’t take up much space.
Cedric Vongerichten, chef and owner of Ma.De andWayan, always has some in his pantry.
“I always have chili powder on hand, he says.
