I’m always looking for ideas on what I should have in the house so that I can make a lot of meals easily, tastily, and cheaply. Being a former grad student and current frugal foodie, I tend to have a lot of pasta, canned tuna, beans, dried fruit, dried nuts, etc. In fact, part of the point of this blog is a way for me to keep track of what I use when, so that when I think to myself, “Gee, I’d really like to make something with [ingredient],” I can check this blog and remind myself of what I’ve made before.
Anyhow, so with all that in mind, I recommend checking out this New York Times article by Mark Bittman (aka The Minimalist) about what you should stock in your kitchen. Like most articles in the Times, it comes from the Eurocentric cooking tradition, but I think that it’s a useful article, regardless of your culinary leanings.