13 Must-Have Items for Your Pantry

Stocking the cupboards with the right ingredients means you're always prepared to transform chicken, fish, tofu, or beef into a healthy dinner.

We asked four renowned chefs -- Jody Adams, Mary Nearn, Michel Nischan, and Nora Pouillon -- plus famed nutritionist Marion Nestle, Ph.D., M.P.H., to tell us what they keep on hand in their kitchens. In addition to wholesome staples such as walnuts, blueberries, and frozen spinach, they also stock seasonings -- citrus, mustards, and organic oils -- to pack in flavor without too much fat. Our experts' favorite ingredients will ensure that you never have to sacrifice nutrition or convenience. Get shopping!

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Photo by: Martha Stewart Living
Wine
A little bit of wine can add complexity -- not to mention antioxidants -- to sauce or desserts. Fruity reds (Pinot Noir and Zinfandel) are natural partners for duck and beef, while fragrant whites (Sauvignon Blanc and Riesling) work with lighter, herby fish and chicken dishes.

Quality is key: Nischan notes that using cheap wine is akin to using underripe tomatoes. The better the ingredient, the better
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Photo by: Martha Stewart Living
Wine

A little bit of wine can add complexity -- not to mention antioxidants -- to sauce or desserts. Fruity reds (Pinot Noir and Zinfandel) are natural partners for duck and beef, while fragrant whites (Sauvignon Blanc and Riesling) work with lighter, herby fish and chicken dishes.

Quality is key: Nischan notes that using cheap wine is akin to using underripe tomatoes. The better the ingredient, the better the outcome.

Related:
15 Minute Main Dishes
50 Healthy Dinners You Need to Try
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