In the Pantry
Bacon Grease: Also called bacon fat, this is the flavorful stuff left in the pan after you cook bacon. It’s liquid gold in a Southern kitchen and adds smoky, savory depth to everything from greens to cornbread. Most folks save their own—just strain it and store it in the fridge or freezer, but you can actually buy it these days, too. Look for it near the other solid fats, such as vegetable shortening and lard.
Black Pepper: A bold, aromatic spice made from dried peppercorns, adding warmth and depth to dishes. I tested these recipes using standard preground black pepper, so flavor intensity may vary if using freshly ground or different grind sizes.
Blackened Seasoning: A bold, smoky Cajun-style spice blend usually made with paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and black pepper. It’s what gives blackened chicken or fish that deep flavor and slightly charred crust when cooked in a hot skillet. You can make your own or find it in the spice aisle. Different brands vary in how salty or spicy they are, so you may need to add salt or adjust to taste.
Bouillon Base (Chicken, Beef, Ham, Vegetable): A concentrated wet paste made from cooked meat, seafood, or vegetables, combined with seasonings, provides a rich, savory flavor to dishes. It’s a great shortcut way to flavor recipes with a deep, slow-simmered taste without long cooking times. Some brands can be high in sodium, but reduced-sodium versions are available for those looking to control salt levels. Because of this, I often don’t include salt in recipes that use this ingredient. Instead, I recommend seasoning to taste at the end.
Chili Garlic Sauce: A thick, chunky Asian-style hot sauce made with chile peppers, garlic, vinegar, and a little salt. It packs a punch of heat and flavor with just a spoonful. You’ll usually find it in a small jar with a green lid in the international or Asian foods section of the grocery store. It’s great for adding a little kick to stir-fries, sauces, marinades, or even scrambled eggs.
Chili Sauce: Not to be confused with chili garlic sauce or hot sauce, this one’s more like a sweet and tangy ketchup with a little extra zip. It’s made with tomatoes, sugar, vinegar, and spices. Think of it as ketchup’s bolder cousin. A lot of classic Southern recipes use it in meatloaf or cocktail sauce. You’ll usually find it near the ketchup and barbecue sauce at the grocery store.
[H5]Converted Rice: Also called parboiled rice, this is rice that’s been partially cooked in its husk before being packaged. That process helps it hold onto more nutrients and makes the grains less likely to get mushy when you cook it. It has a slightly firmer texture than regular white rice, and doesn’t clump up as much or get as sticky.
Creole Mustard: A bold, tangy mustard that’s a staple in Louisiana cooking. It’s grainy, a little spicy, and packs more punch than your average yellow mustard—thanks to the use of whole mustard seeds and a vinegar base. You’ll usually find it near the other mustards at the grocery store, but not all stores carry it. If you can’t find it, stone-ground mustard or spicy brown mustard makes a pretty good substitute in most recipes.
Creole Seasoning: A flavorful blend of herbs and spices, such as paprika, garlic powder, onion powder, oregano, thyme, black pepper, and sometimes cayenne. You’ll find it in the spice aisle, and such brands as Tony Chachere’s or Zatarain’s are pretty popular. Just keep in mind that different brands can vary a lot in saltiness and heat, so taste as you go and adjust the salt in your recipe, if needed.
Garlic: Fresh garlic gives the best flavor, hands down. It adds a bold, savory kick to just about anything: soups, sauces, veggies, you name it. One clove of garlic is equal to about 1 teaspoon when minced. You can mince it with a knife or use a garlic press. Either works just fine for these recipes. The jarred kind will do in an absolute pinch, but fresh really does make a difference.
Garlic Powder: A pantry staple made from dried, ground garlic. It’s great when you want that garlicky flavor without peeling or chopping anything. Garlic powder is superfine, like flour, and mixes smoothly into rubs, marinades, and sauces. You might also find granulated garlic, which is just a coarser version. They’re mostly interchangeable in these recipes. If you’re swapping one for the other, just use a little less granulated garlic, since it’s a bit more concentrated.
Ginger: Fresh ginger has a bright, zesty flavor that really brings dishes to life, especially in stir-fries, marinades, and baked goods. It’s got a little bite to it, kind of citrusy and spicy at the same time. If a recipe calls for fresh, that’s usually the best choice. But in a pinch, you can use ground ginger instead. Just know the flavor is a little different and more muted. As a general rule, ¼ teaspoon of ground ginger equals about 1 tablespoon fresh.
Hoisin Sauce: A thick, dark, sweet-and-savory sauce used a lot in Chinese cooking. It’s usually made with soybeans, garlic, sugar, and spices, and it adds a rich, umami flavor to stir-fries, glazes, and dipping sauces. You’ll usually find it in the international or Asian foods section of the grocery store. Different brands can taste pretty different, some sweeter, some saltier or spicier, so it’s worth trying a few to find one you like best.
Instant Rice: This is rice that’s been fully cooked and then dehydrated, so it cooks up fast—usually in 5 to 10 minutes. It’s superhandy when you need dinner on the table in a hurry. You’ll find it in boxes or pouches in the rice aisle. It doesn’t have quite the same texture as regular rice, but it’s perfect for casseroles, soups, or busy weeknights when convenience wins.
Italian Herb Seasoning Blend: Commonly just called Italian seasoning, this is a mix of dried herbs, such as basil, oregano, rosemary, thyme, and sometimes marjoram or sage. It’s an easy way to add that classic Italian flavor to pasta sauces, soups, roasted veggies, and more without grabbing five different spice jars. You’ll find it in the spice aisle, usually labeled simply “Italian Seasoning.”
Kosher Salt: A coarse-grained salt with no additives, commonly used in cooking for its pure flavor and easy pinchability. I tested these recipes using plain coarse Morton kosher salt, so saltiness may vary slightly depending on the brand you use.
Neutral Oil: You’ll find that many of these recipes call for neutral oil. A neutral oil is a cooking oil that has little to no flavor, making it ideal for recipes where you don’t want the oil to impact the taste of the dish. Neutral oils also typically have a higher smoke point, making them versatile for frying, baking, and other high-heat cooking methods. This can be anything from vegetable oil, to canola oil, to avocado oil, etc. Olive oil is typically not considered a neutral oil because it has a distinct, sometimes peppery or fruity flavor, especially extra-virgin olive oil (EVOO). However, light olive oil (not extra-virgin) is more neutral in flavor and has a higher smoke point, making it a better choice if you want to use olive oil in a recipe calling for a neutral oil. You will find some recipes that call for olive oil because I feel the added flavor complements the dish.
Olive Salad: A tangy, briny mix of chopped green and black olives, pickled vegetables (e.g., cauliflower and carrots), garlic, capers, and herbs, usually marinated in oil and vinegar. It’s a staple in New Orleans muffuletta sandwiches.
Onion Powder: Made from dried, ground onions, this pantry staple adds sweet, savory onion flavor without the chopping or tears. It’s superfine, more like flour, so it blends right into spice rubs, sauces, and dressings. You might also see granulated onion, which is a coarser version. They’re pretty interchangeable in most of these recipes, just use a little less granulated since it’s a bit stronger.
Prepared Basil Pesto: A flavorful green sauce made with basil, garlic, Parmesan cheese, pine nuts, and olive oil. It’s bold, herby, and rich and perfect for tossing with pasta, spreading on sandwiches, or stirring into soups. “Prepared” just means it’s the ready-to-use kind you buy at the store. You’ll usually find it in small jars near the pasta sauces, or sometimes in the refrigerated section near fresh pasta. It often has a layer of oil on top to help preserve it, so just give it a good stir before using.
Poultry Seasoning: A blend of dried herbs, such as sage, thyme, and rosemary, which enhances the flavor of chicken and turkey. It adds warmth and depth without overpowering, making it perfect for seasoning meats, gravies, and marinades.
Rice Vinegar: A mild, slightly sweet vinegar made from fermented rice. It’s not as sharp as white vinegar, which makes it great for salad dressings, marinades, stir-fries, and quick pickles. You’ll usually find it in the international or Asian foods section of the grocery store. Just make sure you’re grabbing plain rice vinegar, not seasoned, unless the recipe specifically calls for it, since the seasoned kind has added sugar and salt.
Seafood Seasoning: A savory spice blend made to complement seafood. It usually includes things like celery salt, paprika, black pepper, red pepper, and other herbs and spices. Old Bay is the most well-known brand, but there are a few other versions out there. You’ll find it in the spice aisle, and sometimes near the seafood counter. Just like with other seasoning blends, some brands can be pretty salty, so you may want to taste before adding extra salt to your dish.
Smoked Paprika: A rich, smoky spice made from dried, smoked peppers, adding deep flavor and color to dishes. It’s a great way to infuse a subtle smokiness without using liquid smoke or an open flame, making it perfect for adding depth to meats, vegetables, and sauces.
Sweet Chili Sauce: Also sometimes called Thai sweet chili sauce, this thick, sticky sauce is both sweet and mildly spicy. Made with sugar, vinegar, garlic, and red chile peppers, it’s perfect for dipping, drizzling, or glazing. You’ll usually find it in the international or Asian foods section of the grocery store. Different brands can vary in how spicy they are, so give it a taste before going all in. It’s also one of my favorite shortcut ingredients. Just a spoonful adds tons of flavor fast.
Teriyaki Sauce/Glaze: A sweet and savory Japanese-style sauce made with soy sauce, sugar, garlic, and ginger. The regular sauce is thin and pourable, great for marinades or stir-fries; the glaze is thicker and stickier, perfect for brushing on grilled meats or using as a finishing drizzle. You’ll usually find both in the international or Asian foods section of the grocery store. Different brands can range from mild and sweet to more bold and salty, so taste and adjust as needed. It’s another great shortcut ingredient that adds big flavor with barely any effort.
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