Chefs Reveal the 20 Items They Always Have in Their Kitchens
Tinned anchovies
“Bump up some umami in a braise—use anchovies. Make a killer salad dressing—anchovies again. Perfect stuffing in an olive for your martini? You guessed it—anchovies. They also make a great late-night snack on their own, but don’t judge!” – Isaac Toups, chef, cookbook author, and owner of Toups’ Meatery and Toups South
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Chefs Reveal the 20 Items They Always Have in Their Kitchens
From tinned anchovies to canned chickpeas, some of the country’s best chefs share their favorite household kitchen items.
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Canned chickpeas and white beans
“I love being able to add them to salads or soups on an impulse. I drain and rinse them, season them, and add them into a mix. Chickpeas and beans also make great flourless thickeners for soups, stews, and gravies. Purée the beans and whisk in the purée to thicken in a pinch.” – Alex Guarnaschelli, executive chef of Butter, cookbook author, and Chopped judge
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Canned marinara
“It’s perfect for a fast dinner. I jazz it up by sautéing some fresh garlic, onions, and tomatoes, and quickly toss in the pasta. Just drizzle some olive oil and cheese, and everyone is happy!” – Paula DaSilva, executive chef at The Ritz-Carlton Fort Lauderdale
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Tuna and Bacon
“I always have canned beans, anchovies, pepperoncini, and tuna in olive oil, and bacon. I can make a multicourse meal at any time at home!” – Michael Pirolo, chef and owner of Macchialina
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Chicken stock
“It’s an item that I’m not going to make at home, and it comes in so handy when I’m cooking. I use it all the time when making last minute soups, most chicken dishes, and even when I’m making some pasta dishes. – Michael Schulson, chef, restaurateur, and founder of the Schulson Collective
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Cream cheese
“There’s nothing else like it, and it’s irreplaceable by any other cheese, especially with smoked salmon. Always hits the spot.” – Brad Kilgore, chef and owner of Alter and Kaido, and founder of Kilgore Culinary Group
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Dried lentils
“We always have dried lentils in our house, either beluga or French green. They’re perfect for a mid-week dinner, whether they’re a side dish or a soup. A favorite of ours is lentil tacos, either in tortilla or lettuce wraps with whatever sauces and veggies are kicking around in the refrigerator. My spouse is a vegetarian, so they’re a great all-purpose staple.” – Karen Akunowicz, chef, restaurateur, and cookbook author
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Dried pasta
“All I need to make a great meal with dried pasta is to cook it and toss in some freshly picked cherry tomatoes and arugula from my garden, a sprinkle of salt, some sautéed garlic, and a splash of balsamic vinegar. If I have Parmesan cheese, I’ll grate a happy cloud on top. It’s a perfect California-style pasta salad you can eat room temperature or hot. – Helene Henderson, cookbook author, chef, and owner of Malibu Farm
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Fish sauce
“It’s an amazing secret something that adds so much depth and complexity to any style of cuisine. Also, I’d always much rather buy it than make it myself.” – Brian Nasajon, chef and owner of Beaker & Gray and Mason Eatery
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Honey
“It’s a symbol of nature—each region has its own honey, and it's the only product that nature transforms for us. The flowers of each different place give a particular taste to honey, and that’s impossible to recreate. – Jean Imbert, executive chef at L’Acajou and Swan and Bar Bevy
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Electric fly swatter
“So easy to catch them, and no mess!” – Makoto Okuwa, executive chef and partner of Makoto
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Nutella
“I grew up eating it, and like most people on the planet, I love it. Fortunately, I have a lot of family that goes back to Italy and brings me Italian Nutella, which is far more delicious and hazelnut forward. – Giorgio Rapicavoli, chef and owner of Glass & Vine and Eating House
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Oats
“I eat a huge bowl of oatmeal with fruit, yogurt, and nuts every day before work. I never know what I’ll end up eating the rest of the day, so I make sure to always have a healthy, filling breakfast. I often eat canned beans on my days off. Overall, I eat mostly vegetarian at home.” – Adrienne Grenier, executive chef of 3030 Ocean
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Olive oil and flaky sea salt
“With just a drizzle and sprinkle, it seems these two ingredients enhance nearly everything we cook. Without overpowering, these ingredients bring out the best in flavor and texture. – Janine Booth and Jeff McInnis, chefs and owners of Root & Bone and Stiltsville Fish Bar
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Salt
“Good finishing salt is an absolute must in my kitchen. It’s a game changer on finished food. It elevates the flavor of any dish––but be mindful that a very little goes a very long way.” – Nina Compton, chef and ownerCompère Lapin and Bywater American Bistro
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Sardines
“Sardines! I use them for my midnight snack with bread, avocado, and butter.” – Daniel Boulud, chef, restaurateur, and founder of The Dinex Group
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Shallots
“They go in everything. Honestly, I don’t know how to start a recipe without them. I guess they’re a bit of a crutch—but a really good crutch.” – Michelle Bernstein, chef and owner of Cafe La Trova, cookbook author, and television personality
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Smoked pork belly
“It’s the kind of ingredient that always adds a little something. It’s smoky and crunchy, all without being overpowering to whatever else I’m eating.” – Jeremy Ford, chef and partner of Stubborn Seed
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Spicy Korean ramen
“I don’t cook at home often, and as a result, my fridge is usually empty. It’s so important for me to have something around that’s shelf-stable and still hits the spot. I stock up on all kinds of spicy ramen when I’m at an Asian market. I can have it for lunch, when I’m sick, or in the middle of the night with a poached egg. It’s always there when I need it.” – Levi Raines, chef and partner of Bywater American Bistro