11 Things That Should Be in Every Beach House Pantry
Chef, cookbook author, and sustainable seafood expert Barton Seaver throws open his cabinet doors to reveal the kitchen essentials he can’t live without—and you shouldn’t either.
Canned Fire-Roasted Tomatoes: I keep cans of Hunt's fire-roasted diced tomatoes on hand for quick sauces, slow-braised ratatouilles, and hearty vinaigrettes.
Allspice & Black Pepper: This combination, when ground fresh together, gives foods a floral hint of the exotic.
Smoked Sweet Paprika: Best used along with oil or butter, La Chinata's spice lends incredible richness of flavor.
Hot Sauce: When I want the rich flavor of chiles, Tapatío is my go-to—a traditional red hot sauce.
Pepper Sauce: For most dishes, I use Texas Pete sauce. Its acidity complements delicate seafood better than a highly flavored sauce.
Canned Tuna: There was ne'er a more simple lunch than a can of quality U.S. albacore tuna—I like Henry & Lisa Lovejoy's Ecofish Tuna—eaten straight from the can with a healthy dose of hot sauce.
Tinned Anchovies: You may think you don't love anchovies, but when sautéed with olive oil and fresh vegetables, their individual personality disappears into an incredibly satisfying and complex favor.
Related: How to Make the Best-Ever Crab Cakes:
Pancake Mix: It sure is awful nice to treat yourself to something in the morning.
Vinegars: I like O vinegars: Other than salt, acid is the essential component of great cooking. Don't skimp on quality.
Olive Oil: Buy in bulk. Use with abandon.
Mustard: A good quality, grainy mustard, like Maille Old Style is a must-have.
