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Life is ridiculously busy, so it makes sense to stack our shopping carts, whether online or in-store, with familiar, tried-and-true products. grocery Which gets us through a week of to cook. However, for those looking to improve their favorite recipes, there are a few underappreciated pantry items that should also find permanent places on their kitchen shelves.
We interviewed dozens of top chefs from around the country to get their expert recommendations, from star dishes to supporting roles. These are the eight products to consider before heading out.
Clam juice
No, this is not an invitation to drink a bottle because of a current health fad. Oyster juice is one of the most versatile ingredients money can buy, adding a touch of oceanic flavors to everything from sauces and soups to Bloody Marys.
“You can also use it to make a great sauce for grilled fish,” says Rodney Friedanke, the restaurant’s executive chef. Lefty’s West End Pub (Greenville, South Carolina). “First, fry the fish in olive oil, take it out (then) add some garlic, fresh or dried thyme and white wine. Reduce the mixture by half, then add the bottle of clam juice and reduce it by half again. Turn off the heat and add some butter. Return the fish to the pan and gently finish cooking.”
Anchovies
Chefs build entire recipes around a can of anchovies.
It’s time to address America’s strange aversion to salty foods fish Make it an essential ingredient in your meal. Aside from offering a salty, umami bite, anchovies are packed with omega-3s, proteins, and minerals that make them a certified superfood.
“Anchovies give an instant umami flavor without ever announcing themselves,” says Mireya Ryan, the company’s executive sous chef. “They can also be plated directly for a visual element or hidden in sauces or sauces.” T cook in Royal Palms Resort & Spa (Scottsdale, Arizona).
Celery seeds
The fresh and crisp green vegetable contains seeds that also contain a slightly herbaceous, herbaceous count.
“It’s not just Bloody Marys,” he says. Ocean Prime Corporate Chef Jason Shelley. “It’s great when added to seasoning chicken, turkey, or pork. It’s also great in salad dressings and soups to add extra layers of flavor.”
Seaweed
Both dried and fresh seaweed can add a lot 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 sea. Seaweed, whether dried or fresh, makes a great addition to many dishes, especially when combined in creative ways.
“Seaweed is not only very healthy for you by providing essential minerals to your body, but it is also flavor bombs for your food,” says Seddon Shows, executive chef at Seaweed. W Hoboken. “We use a variety of local seaweeds like sea lettuce in an herbed butter for our Halifax bagel service, Oyster Thief, and kelp in our seaweed on our mini lobster rolls in our living room bar, then cold smoke it and sprinkle it on popcorn as a snack.”
Kombu, a type of beloved brown seaweed, has also gained appeal, both in Japan and abroad.
“A flavour-enhancing powerhouse, kombu works beautifully in a wide range of applications – condiments, marinades, stocks, seafood dishes, dashi, vegetable dishes, beans, rice and even tea,” says Head Chef Ewart Wardhaw. Green Valley Farm (Henderson, Nevada). “The natural umami makes it ideal for vegetarian cooking, and it can even be used as a wrap.”
Dried chickpeas
The star ingredient in chickpeas is often extracted from the can, but its dried iteration provides a more intense, nutty and creamy flavor, as well as a silky-smooth texture when soaked and blended.
“The key is to soak them overnight and let them sprout for a day or two to shorten the cooking time and enhance their natural benefits,” says Fouad Massoudi, executive chef of the restaurant. For two nights In Marrakesh, who adds it to soups (including the local harira) and salads for extra texture and nutrition. “It’s full of protein and fibre, affordable and good for the planet.”
Read more: These air fryer chickpeas are my favorite snack
Beef tallow
Fashionable fats have provided stiff competition for the powerful A chef told me the 4 best (and worst) oils to use in an air fryer And anything used for deep frying. This is due to the group of vitamins it contains, such as A, D, E and K, as well as its high smoke point.
“It’s a rich, flavorful cooking fat that’s perfect for crispy potatoes, steak, fried eggs or roasted vegetables,” says Chef Robert Hill, the company’s executive chef and brand ambassador. Cangshan tableware. “It handles high heat beautifully and adds a classic, flavorful depth you won’t get from vegetable oil.”
Sherry vinegar
Cider, balsamic and white wines get most of the love and attention, but the humble sherry makes an excellent addition to any vinegar palette.
“It brings this bright, slightly nutty acidity that can completely transform a dish without screaming for attention,” says Caitlin Weber, the restaurant’s executive chef. Estancia La Jolla Hotel & Spa In La Jolla, California. “I use it constantly to finish sauces, brighten roasted vegetables, or even fix a soup that looks a little flat.”
Sergio Jimenez, Executive Chef Adelaide in L’Auberge del Mar In Del Mar, Calif., he echoes those sentiments. “Sherry vinegar is one of the most transformative, yet often overlooked, food staples. Even a simple splash can brighten sauces, balance richness in slow cooking, or instantly wake up roasted vegetables—it’s the secret ingredient that quietly elevates everything without announcing itself overtly.”
Yuzu juice
Those who enjoy the citrus scent in ponzu sauce may not know that its distinctive tang is derived from yuzu, the Japanese fruit that blends the flavors of lemon, tangerine, and grapefruit. When used alone, it is highly regarded for its “bright, aromatic and citrusy flavour”.
“Yuzu juice provides a balance of acidity and floral fragrance that enhances both savory and sweet applications,” says Matthew Demery, Executive Chef of Yuzu Juice. Miraval Arizona (Tucson, Arizona).