India

I’m convinced that the sole reason Indian cuisine intimidates people is that many (if not most) recipes from India have long—sometimes inordinately long—ingredients lists. But what is on those lists? Mostly spices. Stock up on spices once a year or so, and you will be prepared to cook many Indian recipes without much further ado. They’re easy to find, not only online and at Indian markets but also at most health food stores. (Admittedly, a few, like amchoor and asafetida, are more difficult to find, but you can cook without these if necessary.)