10 Pantry Staples, 100 Ways to Use Them

Your kitchen is well stocked with dried pasta, beans, and rice. Now what’s a cook to do? We’ve come up with 10 ways of using 10 common pantry ingredients to keep your cooking routine varied and interesting. Use our suggestions as a starting point to riff on your own or try out some of the sample recipes provided.

Plus, ckbk is offering 30 days free, unlimited access to help you and your loved ones with simple, practical recipes to make the most of what you have in your pantry. We can cook through this.

10 Ways to Use Dried Pasta

1. Pasta With Beans - Pasta e Ceci from A Long and Messy Business by Rowley Leigh or Lemon Bean Pasta from WHOLE: Bowl Food for Balance by Melissa Delport

2. Pasta With Cheese - Macaroni and Cheese from Craig Claiborne’s Kitchen Primer by Craig Claiborne or Pasta with Pecorino and Black Pepper from Pepper by Christine McFadden

3. Pasta With Eggs - Frittata di Pasta from Anna Del Conte on Pasta by Anna Del Conte or Spaghetti Carbonara  from Professional Cooking by Wayne Gisslen

4. Pasta With Veggies - Fettuccine with Peas from Sauces by James Peterson or Spaghetti with Garlicky Greens from Healthy in a Hurry by Karen Ansel

5. Pasta Salads - Macaroni Salad from Tokyo Cult Recipes by Maori Murota or Couscous Salad from Falling Cloudberries by Tessa Kiros or Greek Pasta Salad from Welcome to Claire’s by Claire Criscuolo or Pasta or Rice Salad from Cooking by James Peterson

6. Pasta as a Base for Stews and Braises - Easy Stroganoff from Fix-It and Forget-It Big Cookbook or Portobello Paprikash from Healthy Jewish Cooking by Steven Raichlen

7. Pasta Casseroles - Spinach & Ricotta Lasagne from La Varenne Pratique by Anne Willan or Baked Rigatoni with Ricotta & Sausage from The Weeknight Cook by Brigit Binns

8. Pasta in Soup - Brisket Soup with Rice Noodles from Slow Cook Modern by Liana Krissoff or My Grandmother’s Chicken Noodle Soup from Healthy Jewish Cooking by Steven Raichlen

9. Stir Fried Noodles - Marinated Tempeh & Sesame Noodles from Easy Vegan by Sue Quinn or Sesame-Ginger Noodles with Chicken and Vegetables from Weeknight Gluten Free by Kristine Kidd

10. Pasta Served Cold -  Sesame Buckwheat Noodles from Ken Hom's Vegetarian Cookery by Ken Hom or Cold Noodle Salad with Coconut Peanut Sauce from Cooking One on One by John Ash

See the 10 Ways With Dried Pasta Recipe Collection »

10 Ways to Use Rice

1. Fried Rice - Fried Rice with Shallots from Burma by Naomi Duguid or Bacon and Egg-fried Rice from China Modern by Ching-He Huang

2. Risottos - Parmesan Risotto from Keeping it Simple by Gary Rhodes or Risotto with Zucchini from How to Cook Italian by Giuliano Hazan

3. Rice Porridge - Rice Porridge with Salted Egg from One Good Dish by David Tanis or Basic Rice Congee from Seductions of Rice by Jeffrey Alford and Naomi Duguid

4. Crispy Rice - Special Everyday Persian Rice from Seductions of Rice by Jeffrey Alford and Naomi Duguid or Parmesan Risotto Pancakes from Get in There and Cook by Richard Sax 

5. Rice Salads - Wild Rice Salad with Cucumber and Fresh Orange from Almost Vegetarian Cookbook by Josceline Dimbleby or Lentil & Rice Salad from All Sorts of Healthy Dishes by Chantal Lascaris

6. Rice as a Bowl Base - Island Poke Bowl from WHOLE: Bowl Food for Balance by Melissa Delport or Fire Bird from WHOLE: Bowl Food for Balance by Melissa Delport

7. Flavored Rice as a Side - Fragrant Coconut Rice from Ken Hom's Vegetarian Cookery by Ken Hom or Arroz à la Mexicana from Professional Cooking by Wayne Gisslen

8. Rice Soup - Greek Chicken & Rice Soup from The Weeknight Cook by Brigit Binns or Zosui (Leftover Nabe Rice Soup) from Tokyo Cult Recipes by Maori Murota or Green Rice Soup from The Rice Book by Sri Owen

9. Rice Cakes - Creole Rice Fritters from The Rice Book by Sri Owen or Chicken and Rice Cake from Persia in Peckham by Sally Butcher or Pressed Rice Cakes from Southeast Asian Flavors by Robert Danhi

10. Rice Pudding - Traditional Baked Rice Pudding from The Cook's Companion by Josceline Dimbleby or Rice Pudding from Blackbird Bakery Gluten-Free by Karen Morgan

See the 10 Ways With Rice Recipe Collection »

10 Ways to Use Beans and Lentils

1. Make a Pot of Beans - Cooked Dried Beans from Healthy in a Hurry, Basic Cooking Method for Dried Beans from Get in There and Cook by Richard Sax, Pressure Cooker Method for Cooking Dried Beans from Eating Cuban by Beverly Cox and Martin Jacobs, Dried Beans from Bill Neal’s Southern Cooking by Bill Neal, Beans Stewed with Herbs from Tasting Georgia by Carla Capalbo, Spicy Black Beans from Love Your Leftovers by Nick Evans

2. Bean Dips - 5-Minute Sun-Dried Tomato Hummus from The New Kosher by Kim Kushner or Spicy White Bean and Red Pepper Dip from Madhouse Cookbook by Jo Pratt

3. Bean Cakes - Black Bean Cakes with Spicy Butternut Squash from Dos Caminos Mexican Street Food by Ivy Stark or Lima Bean Tacu Tacu from Peruvian Kitchen by Morena Cuadra

4. Bean Chili - Ten-Minute Chili from Monday-to Friday Cookbook by Michele Urvater or Chili con carne from Old Food by Jill Dupleix or Smoky Three-Bean Chilli from Easy Vegan by Sue Quinn

5. Bean Salad - Bean salad from A Simple Table by Michele Cranston or Garbanzo Bean Salad from Classic Lebanese Cuisine by Kamal Al-Faqih or Bean Salad with Eggs and Onions from Sephardic Flavors by Joyce Goldstein

6. Bean Pasta - Lemon Bean Pasta from Whole by Melissa Delport or Creamy Penne with White Cabbage and Beans from Monday-to-Friday Cookbook by Michele Urvater

7. Fritters - Crispy Soybean Fritters from Bountiful by Diane Cu and Todd Porter or Lentil Fritters with Raisins in a Yogurt Sauce from 660 Curries by Raghavan Iyer

8. Burgers - White Bean Burger from Easy Vegan by Sue Quinn or Lentil Burger from Easy Vegan by Sue Quinn

9. Soups and Stews - White Bean Soup with Red Chard from Healthy in a Hurry by Karen Ansel or Latin-Style Black Bean Soup from Cooking with Spice by Jennifer Newens

10. Lentil Wraps - Ten-Minute Lentil Wraps from Love Your Leftovers by Nick Evans or Burritos with Pinto Beans and Cheese from Lighter, Quicker, Better by Richard Sax and Marie Simmons

See the 10 Ways With Beans & Lentils Recipe Collection »

10 Ways to Use Canned Tomatoes

1. Make Pasta Sauce - Slow Cooked Marinara Sauce from Love Your Leftovers by Nick Evans or Simple Butter and Tomato Sauce from How to Cook Italian by Giuliano Hazan 

2. Make Tomato Soup - Tomato Cream Soup from Love Your Leftovers by Nick Evans or Cream of Tomato Soup from The New Basics Cookbook by Sheila Lukins and Julee Rosso

3. Other Soups - Easy Minestrone Soup from Madhouse Cookbook by Jo Pratt or Tomato and Bread Soup from The New Basics Cookbook by Julee Rosso and Sheila Lukins

4. Make Shakshuka - Shakshuka with Garlicky Wilted Spinach from Well Fed Weeknights by Melissa Joulwan

5. Make Chili - Chili con carne from Old Food by Jill Dupleix

6. Make a Casserole - La Lasagna from Classic Italian Cooking by Valentina Harris or Eggplant Parmigiana from Easy Vegan by Sue Quinn

7. Tomato Stews - Sautéed Broccoli with Tomato from Apples for Jam by Tessa Kiros or Quick Braised Green Beans from The Cook's Book of Everything by Lulu Grimes

8. Tomatoes + Grains - Cheesy Tomato Grits from Love Your Leftovers by Nick Evans or Tomato Risotto from Apples for Jam by Tessa Kiros

9. Sloppy Joes - Tangy Sloppy Joes from Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes by Phyllis Pellman Good or Sloppy Mikes from Monday-to-Friday Cookbook by Michele Urvater

10. DIY Ketchup - Kickass Ketchup from Well Fed 2 by Melissa Joulwan

See the 10 Ways With Canned Tomatoes Recipe Collection »

10 Ways to Use Quinoa, Farro and Other Grains

1. Make a Risotto Without Rice - Farrotto with Pecorino Cheese from Professional Cooking by Wayne Gisslen or Gem Squash and Barley Risotto from Wholesome by Sarah Graham

2. Grain Salads - Basil Pesto Farro Salad from Bountiful by Todd Porter or Quinoa Tabouleh from Peruvian Kitchen by Morena Cuadra or Warm Kale, Barley & Dried Cherry Salad from Easy Vegan by Sue Quinn

3. “Burger” Patties - Quinoa-Black Bean Burgers from Healthy in a Hurry by Karen Ansel and Charity Ferreira or Kibbe Burger from Easy Vegan by Sue Quinn

4. Use Grains as the Base of a Bowl -  Quinoa, Strawberry and Avocado Salad Bowls from Wholesome by Sarah Graham or Quinoa Bircher Breakfast Bowl with Caramelised Bananas & Coconut Yoghurt from Easy Vegan by Sue Quinn

5. Fritters - Zucchini & Farro Fritters with Lemon & Mint from Easy Vegan by Sue Quinn or Lentil And Burghul Fritters from The Cook's Book of Everything by Lulu Grimes

6. Cookies - Quinoa Cookies from Good to the Grain by Kim Boyce or Maida Heatter’s Oatmeal Wafers from The Cookie Lover's Cookie Book by Richard Sax

7. Use Alternative Grains to Fortify Bread - Gluten-Free Quinoa Cornbread from Peruvian Kitchen by Moreno Cuadra and Morena Escardó or Oatmeal Sandwich Bread from Good to the Grain by Kim Boyce

8. Use Grains as a Coating - Andean Chicken Fritters from Peruvian Kitchen by Moreno Cuadra and Morena Escardó or Quinoa-Crusted Chicken from The Intolerant Gourmet by Barbara Kafka

9. Grain Porridge - Whole Grain Congee with Crisp Panko Chicken from Slow Cook Modern by Liana Krissoff or Millet Porridge with Lavender and Maple Syrup from Wholesome by Sarah Graham

10. Make Oat Milk - Oat Milk from Easy Vegan by Sue Quinn

See the 10 Ways With Grains Recipe Collection »

10 Ways to Use Nuts and Nut Butters

1. Cookies - PB&J Sammies from Back in the Day Bakery by Cheryl Day and Griffith Day or The No-Bake Peanut Butter Cookie from Baked Explorations by Matt Lewis and Renato Poliafito

2. Nut Butter Sauces - Cardamom-Nut Butter Sauce from Sauces by James Peterson or Coconut and Peanut Satay from Madhouse Cookbook by Jo Pratt

3. Bake into Muffins - Banana, Pecan and Pumpkin Seed Muffins from Caribbean Food Made Easy by Levi Roots or Basic Muffins from The Cook's Book of Everything by Lulu Grimes

4. Blend Into Smoothies - The Mean Green from WHOLE: Bowl Food for Balance by Melissa Delport or The Chocolate One from Wholesome by Sarah Graham

5. Granola Bars and Energy Bites - Nut Butter Granola Bars from Love Your Leftovers by Nick Evans or It’s a Date from WHOLE: Bowl Food for Balance by Melissa Delport or Power Bars from Wholesome by Sarah Graham

6. Granola - Peanut Butter Granola from Fix-It and Forget-It Big Cookbook or Granola Topping or Cereal from Lighter, Quicker, Better by Richard Sax and Marie Simmons

7. Pesto - Basic Basil Pesto or Pistou from Cooking One on One by John Ash or Fresh Herb Pesto from Bountiful by Todd Porter

8. Coat Noodles - Cold Sesame Noodle Salad from Get in There and Cook by Richard Sax or Nutty Noodles from Madhouse Cookbook by Jo Pratt

9. Cashew Cream - Cashew Cream from Easy Vegan by Sue Quinn or Soured Cashew Nut and Roasted Garlic Cream from Spirit & Spice by Ghillie Basan

10. DIY Nut Butter - Roasted Peanut Butter from The Ginger & White Cookbook by Emma Scott and Tonia George or Making Nut Butters from La Varenne Pratique by Anne Willan

See the 10 Ways With Nuts & Nut Butters Recipe Collection »

10 Ways to Use Eggs

1. Crepes - Herbed Egg Crepes from Weeknight Gluten Free by Kristine Kidd or Basic Crepes from The Cook's Book of Everything by Lulu Grimes

2. Baked Eggs - Baked Eggs with Fresh Chives from My Paris Market Cookbook by Emily Dilling or Baked Eggs in Tomatoes from Bountiful by Todd Porter 

3. Eggy Sauces - Aïoli Sauce from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins or Hollandaise Sauce from Cooking at the Merchant House by Shaun Hill 

4. Fried Eggs - James Cagney Egg-in-a-Hole from One Good Dish by David Tanis or Polenta, Fried Eggs, Greens, and Blistered Tomatoes from Weeknight Gluten Free by Kristine Kidd

5. Egg Salad - BLT Egg Salad from Well Fed Weeknights by Melissa Joulwan or Egg Salad Sandwiches from Craig Claiborne's Southern Cooking by Craig Claiborne

6. Quiches - Sweet Potato, Spinach and Caramelised Onion Quiche from The Mountain Cafe Cookbook by Kirsten Gilmour or Spinach & Feta Quiche with Heirloom Tomatoes from The New Kosher by Kim Kushner

7. Crispy Eggs - Real Scotch Eggs from Two Fat Ladies by Jennifer Paterson and Clarissa Dickson Wright or Son-in-Law Eggs with Crispy Shallots from Quick & Easy Thai by Nancie McDermott or Deep-Fried Eggs with Chilli Sauce from A World in My Kitchen by Peter Gordon

8. Poached Eggs - Poached Eggs in Garlic Yoğurt and Paprika from Anatolia by David Dale or Potato Pancakes, Poached Eggs, and Green Onion Sauce from Weeknight Gluten Free by Kristine Kidd or Stewed Summer Vegetables with Poached Egg from My Paris Market Cookbook by Emily Dilling

9. Stewed Eggs - Golden Egg Curry from Burma by Naomi Duguid or Eggs with Onions and Tomatoes from Tasting Georgia by Carla Capalbo

10. Frittatas - Tortilla de Patatas from Movida by Frank Camorra and Richard Cornish or Giant Frittata from Monday-to-Friday Cookbook by Michele Urvater

See the 10 Ways With Eggs Recipe Collection »

10 Ways to Use Flour

1. Pizza Dough - Basic Pizza Dough from The New Basics Cookbook by Sheila Lukins and July Rosso or Whole-Wheat Pizza Dough and Gluten-Free Pizza Dough from Pizza by Pete Evans

2. Handmade Pasta - Making Fresh Pasta from The Cook’s Companion by Josceline Dimbleby or Making Fresh Egg Pasta from La Varenne Pratique by Anne Willan

3. Pancakes - Pancakes from The Mountain Cafe Cookbook by Kirsten Gilmour or Pancakes from The Farmhouse Kitchen by Mary Norwak

4. Bread - No-Knead White Loaf from Slow Dough, Real Bread by Chris J L Young or Focaccia and Some Fillings from Italian Regional Cookery by Valentina Harris or White Soda Bread from Real Irish Food by David Bowers

5. Quick Bread - Quick Rolls from The Cookery of England by Elisabeth Ayrton or Yorkshire Puddings from Keeping It Simple by Gary Rhodes or

6. Make Gnocchi - Potato Gnocchi from Leaves from The Walnut Tree: Cooking of a Lifetime by Franco Taruschio and Ann Taruschio or Beetroot Gnocchi from Apples for Jam by Tessa Kiros

7. Tarts Shells - Basic Pie and Tart Pastry Dough from Baking by James Peterson or Pie Shell for Custard Pies from New York Times Menu Cookbook by Craig Claiborne

8. Make Dumplings - Chicken and Dumplings from Love Your Leftovers by Nick Evans or Small Potato Khinkali Dumplings from Tasting Georgia by Carla Capalbo

9. Make Crackers - Lavash Crackers from Home Made by Yvette van Boven or Pimento Cheese Crackers from Back in the Day Bakery Made With Love by Cheryl Day and Griffith Day 

10. Make a pan sauce/gravy - Turkey Cutlets with Herbed Pan Gravy from The Weeknight Cook by Brigit Binns or Traditional Gravy from The Cook's Companion by Josceline Dimbleby

See the 10 Ways With Flour Recipe Collection »

10 Ways to Use Broths and Stocks

1. Risotto - Risotto with Lemon from How to Cook Italian by Giuliano Hazan or Basic Risotto from Seductions of Rice by Jeffrey Alford and Naomi Duguid

2. Simple Soups - Fried Egg Soup from A Platter of Figs by David Tanis or Pasta in Chicken Broth from Apples for Jam by Tessa Kiros or Bread Soup from Slow Dough, Real Bread by Chris J L Young

3. Other Brothy Soups - Dumpling Soup from Taste of Korea by Young Jin Songlike Ramen or My Aunt Annette’s Matzo Ball Soup from Healthy Jewish Cooking by Steven Raichlen or Italian Rice & Pea Soup from The Weeknight Cook by Brigit Binns

4. Meat Sauce - Bolognese Sauce from The New Basics Cookbook by Julee Rosso and Sheila Lukins

5. Sauce for Pasta - Laurie’s Broccoli Sauce for Pasta from Cooking One on One by John Ash

6. Glazed Vegetables - Glazed Parsnips from Cooking by James Peterson or Glazed Garlic from French Classics Made Easy by Richard Grausman

7. Steamed Rice & Grains - Braised Rice from Keeping it Simple by Gary Rhodes or Cooked Quinoa from Healthy in a Hurry by Karen Ansel

8. Braised Meats - Braised Sausage from Mission Street Food by Anthony Myint and Karen Leibowitz or Braised Chicken Thighs with Carrots, Potatoes, and Thyme from Weeknight Gluten Free by Kristine Kidd

9. Braised Vegetables - Braised Lettuce and Sweet Peas from One Good Dish by David Tanis or Butter-Braised Turnips with Caraway from The Side Dish Handbook by Tori Ritchie

10. Polenta - Polentina Alla Toscana from One Good Dish by David Tanis or Crisp Fried Polenta with Oven-Dried Mediterranean Salad from Cooking One on One by John Ash

See the 10 Ways With Broths and Stocks Recipe Collection »

10 Ways to Use Tinned Fish

1. Fish Cakes - Pea and Tuna Fish Cakes with Caper and Lemon Mayonnaise from Madhouse Cookbook by Jo Pratt or Mediterranean Tuna Cakes with Roasted Vegetables from Well Fed Weeknights by Melissa Joulwan

2. Canned Fish Salads -  Italian, Curry, Vietnamese, Asian Cashew, Lemon-Herb and More from Well Fed Weeknights by Melissa Joulwan or Sardine Salad from Home Made by Yvette van Boven

3. More Canned Fish Salads - Panzanella Salad with Tomatoes, Chickpeas & Tuna from Healthy in a Hurry by Karen Ansel or Salade Niçoise from The Daily Mail Modern British Cookbook by Richard Whittington and Alastair Little

4. Add to Casseroles - Tuna Noodle Casserole from Fix-It and Forget-It Big Cookbook or Tuna Bake from Food for Friends by Levi Roots

5. Toss Into Pasta Dishes - Picnic Pasta Salad with Roasted Tomato and Tuna from Bountiful by Todd Porter or Penne with Tuna from Simple Food by Jill Dupleix

6. Top Toast (or Pizza) - Tuna and White Bean Toast from Simple Food by Jill Dupleix or Tuna with Green Olive Salsa from Pizza by Pete Evans

7. Cook Like Fresh Fish - Pan-Fried Sardines from Well Fed 2 by Melissa Joulwan

8. Stuff Into Vegetables (or Pastries) - Baked Tomatoes with Tuna, White Beans & Bread Crumbs from Healthy in a Hurry by Karen Ansel or Empanadillas from MoVida: Spanish Culinary Adventures by Richard Cornish and Frank Camorra

9. Add Umami to Sauces - Bagna Cauda from A Long and Messy Business or Salsa Tonnato from Cucina Ebraica by Joyce Goldstein

10. Try a Tuna Loaf - from Fix-It and Forget-It Big Cookbook by Phyllis Pellman Good

See the 10 Ways With Tinned Fish Recipe Collection »

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