Busy weeks are on autopilot grocery runs. We take the same basics, cook the same food and move on. There’s no shame in going back to what’s familiar, but a few extra items that fit under the fridge can quietly transform the way you cook — giving old recipes a second wind and sparking new cooking projects to enjoy.
If you’re looking to add panache to your pantry, try adding some obscure ingredients that you’ll have on hand when the going gets dull. I interviewed a dozen top chefs from around the country to get their expert recommendations, from celebrity dishes to supporting roles.
Here are eight pantry staples to consider before heading out.
1. Clam Juice
Add ocean brine to sauces, soups and Bloody Marys.
No, this is not a call to pop the bottle because of the current health fad. Clam juice is one of the most versatile ingredients money can buy, adding a hint of seafood flavor to everything from sauces, soups and Bloody Marys.
“You can also use it to make an amazing pan seared fish sauce,” says Rodney Freidank, executive chef at Lefty’s West End Tavern in Greenville, South Carolina. “First, cook the fish in olive oil, remove it again [then] add garlic, fresh or dried thyme and white wine. Reduce the mixture by half, then add a bottle of clam juice and reduce it by half again. Turn off the heat and add the butter. Return the fish to the pan and finish cooking well.”
2. Anchovies
Chefs create recipes around a can of anchovies.
It’s time to deal with America’s strange hatred of salt fish and make it a staple food. Besides providing a salty, umami bite, anchovies are packed with omega-3s, protein, and minerals making them a guaranteed superfood.
“Anchovies provide a quick hit of umami without announcing themselves. They can also be sliced for a more visible texture or hidden in sauces or dressings,” says Mireya Ryan, T’s executive chef. Cook’s at the Royal Palms Resort and Spa in Scottsdale, Arizona.
3. Celery seeds
Celery seed is an underused spice, according to chefs.
Crisp, fresh green vegetables with seeds that also pack an herbaceous, slightly grassy punch.
“It’s not just for Bloody Marys,” said Ocean Prime Corporate Chef Jason Shelley. “It’s great to add to seasonings for chicken, turkey or pork. It’s also great in salad dressings and soups to add extra layers of flavor.”
4. Seaweed
Both dried and fresh seaweed can add a ton of flavor to your meals.
You don’t need a singing red crab to remind you that some of the best things come from the ocean. Seaweed, dried or fresh, makes a wonderful addition to many dishes, especially when combined in new ways.
“Seaweed is not only very healthy for you by providing the minerals your body needs, but it’s also a flavor bomb in your diet,” says Seadon Shouse, executive chef at W Hoboken. “We use a variety of seaweed like seaweed in our grass-fed butter on our bread service in Halifax, Oyster Thief, and sugar kelp in our seaweed crumbles on mini lobster rolls at the Living Room Bar, and we add cold smoke that we sprinkle on popcorn as a snack.”
Kombu, a variety of the popular brown kelp, has also gained popularity, both in Japan and beyond.
“A flavor-enhancing powerhouse, kombu works well in a wide variety of applications — seasonings, marinades, stocks, seafood, dashi, meat dishes, beans and rice and tea,” says Ewart Wardhaugh, chef at Green Valley Ranch in Henderson, Nevada. “Its natural umami makes it perfect for cooking vegetables and herbs, and it can also be used as a wrap.”
5. Dried peas
Dried chickpeas are an inexpensive and versatile addition to your pantry supply.
Hummus’ star ingredient may often come in a can, but its dry version offers a rich and creamy texture, as well as a silky-smooth texture when dipped and blended.
“The key is to soak them overnight and let them ferment for a day or two to reduce the cooking time and enhance their natural beauty,” says Fouad Messaoudi, executive chef of La Sultana in Marrakech, who adds them to soups (including local harira) and salads for added texture and nutrition. “They’re full of protein and fiber, affordable and good for the planet.”
Read more: These Air Fryer Chickpeas are Hack My Favorite Snack
6. Beef
Fashionable oils have given tough competition to the powerful A Chef Told Me the 4 Best (and Worst) Oils to Use in an Air Fryer and anything that tends to fry too much. This is due to its range of vitamins, such as A, D, E, and K, and its high smoke point.
“It’s a rich, flavorful cooking oil that’s perfect for crispy potatoes, steaks, frying eggs or stir-fried vegetables,” says Chef Robert Hale, corporate executive chef and brand ambassador for Cangshan Cutlery. “It handles high heat well and adds a classic, delicious depth that you can’t get from vegetable oils.”
7. Sherry vinegar
Sherry vinegar brings a light, nutty acidity that can completely transform a dish.
Apple cider, balsamic and white wine get a lot of love and attention, but the humble sherry makes an excellent addition to any vinegar palette.
“It brings this bright, nutty acidity that can completely change a dish without screaming for attention,” says Kaitlyn Weber, executive chef of the Estancia La Jolla Hotel & Spa in La Jolla, California. “I always reach for it to finish sauces, lighten up roasted vegetables or even fix a soup that’s feeling low.”
Sergio Jimenez, Adelaide’s executive chef at L’Auberge Del Mar in Del Mar, California, echoes these sentiments. “Sherry vinegar is one of the most versatile pantry staples, yet it’s often overlooked. Even a light splash can lighten sauces, balance the richness of a braise or instantly perk up roasted vegetables — it’s the secret ingredient that quietly elevates everything without overtly announcing itself.”
8. Yuzu juice
Take a break from lemons and give your next pan sauce or marinade a yuzu update.
Those who enjoy the citrus notes of ponzu sauce may not know that its signature tang comes from yuzu, a Japanese fruit that combines the flavors of lemon, mandarin orange and grapefruit. Used alone, it is prized for its “floral, aromatic and citrus notes.”
“Yuzu juice brings a balance of tartness and floral aroma that enhances both sweet and savory consumption,” says Matthew Demery, executive chef of Miraval Arizona in Tucson, Arizona.
