An important part of cooking at home is managing an efficient pantry. Here's what you need to start, with some tips about how to buy, store, and organize your stuff. The basics Kosher Salt. A 3 lb. box is $3.49, that's 15 cents per tsp, this will last you a while.Olive Oil. Find a bottle … Continue reading stocking your pantry – the bare minimum →

When your pantry is organized, cooking is easy. Whether you invest in a metro shelf or just use the cabinets in your kitchen, it doesn't have to be difficult. I put my ingredients in groups based on how we eat to help me keep track of what I have. If we are having "pasta" tonight, … Continue reading organizing your pantry – putting things in groups →

You need pots and pans to cook, but you don't need as many as you may think. Here are the basics: Saute Pan. If you can only get one, get the bigger 10", then get the 8" when you can.Small Sauce Pot. Large Stock Pot.Small and Large Mixing Bowls.One Large Roasting Dish

Whether you like it or not, you need to clean up after you cook. Set aside 5 or 10 minutes after you eat, before you go to bed, to do the dishes and put everything away. When you go to cook the next day you should be starting with a clean working space, with a … Continue reading cleaning up – it’s part of cooking. →

Shopping is a critical part of maintaining a kitchen. We all lead busy lives, but we must make time to replenish our supplies. Figure out what you need, make a list with approximate quantities, and set aside 15-30 minutes for grocery shopping 2-3 times a week. Work around your schedule, but make it a habit, … Continue reading the grocery store – make a list →

Washing dishes can suck, but it doesn't have to. Here are some tricks: Maintain a pail of soapy water with a splash of bleach to gather and soak any small utensils or anything potentially greasy. You'll draw from this pail to wash your dishes, and it will then be the last thing you clean every … Continue reading washing dishes – follow a system →