NYTimes suggests best items for your pantry

Here's their list

Beans, canned: Goya.

Butter: Land O’Lakes unsalted.

Chicken broth: Swanson 99 percent fat-free, in a resealable carton.

Extra virgin olive oil: Private labels like Master Choice (A&P stores) and Private Selection (Kroger) can be buttery, excellent and inexpensive.

Frozen foods: Peas and spinach (no sauce); peaches, cherries and berries (no sugar).

Mustards: Plain Dijon for cooking (Roland is cheap and hot; better than the American Grey Poupon); Gulden’s Spicy Brown for sandwiches and hot dogs.

Peanut butter: Smucker’s Natural.

Peanut oil: For frying.

Tomatoes, canned: Redpack, Italian San Marzanos, Pomì (in a carton).

Tomato paste: Amore, in a tube.

Vinegars: White vinegar for brightening a dish without adding noticeable flavors; store-brand red wine vinegar for dressings and cooking. (Supermarket balsamics and sherries tend to be of poor quality.) JULIA MOSKIN

 

Also see their suggestions for real gourmet you can buy at the supermarket.  Including:

• MCCANN’S STEEL-CUT IRISH OATMEAL
• DIETZ AND WATSON BACON
• TOTAL YOGURT
• PROGRESSO LENTIL SOUP
• RED OVAL FARMS STONED WHEAT THINS
• CABOT SHARP CHEDDAR CHEESE
• B&M BAKED BEANS
• NATHAN’S FAMOUS/HERMANN’S PICKLES
• RAO’S TOMATO BASIL PASTA SAUCE

and more