In the Pantry: When to Splurge on Pantry Staples

http://shine.yahoo.com/in-the-pantry/pantry-splurge-pantry-staples-193100786.html

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By In the Pantry | In The Pantry – 19 hours ago

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Should you skimp or splurge? What staples are really worth their salts in that grocery aisle? Here are nine items to add to your pantry:

Nut oil - Spend some money on a good oil, but instead of choosing olive oil, try something a little bit different, like a nut oil. Pick up a walnut oil or a pistachio oil that has really good flavor from a reputable company, like La Tourangelle. Because they roast most of their oils, it will last longer than a raw nut oil. Be sure to keep them in the refrigerator or freezer if you plan on not using them often.

More on Shine: Last-minute meals from the pantry

Infused oils - Try an infused oil, like a high-quality Meyer lemon oil. Drizzle a little bit of the oil on a perfectly roasted fish.

Vinegars - For true, authentic balsamic vinegar, choose balsamic vinegar from Modena, Italy. Balsamic vinegar gets better with age. You can drizzle on cheese, fruit, or even ice cream.

Finishing Salts - Think of texture as well as flavor when choosing finishing salts. It will provide flavor and crunch to a simple dish like roasted asparagus.

Anchovies - It may seem a little displeasing to your palate, but stocking your pantry with anchovies is worth it. To add a savory note to roasted vegetables, crush anchovies and garlic together with an olive oil dressing, or try adding anchovies to your next Ceasar salad.

Mushrooms - In-season, fancy mushrooms can be pricy. Use dried mushrooms in place of rare or expensive fresh mushrooms.

Saffron - Avoid purchasing ground saffron and saffron-imposters. Buy saffron in its full-thread form. To get the best flavor out of saffron, grind it with a bit of sugar and water, and then add to your soup, stew, or rice.

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Vanilla Beans - Look for fresh, pliable vanilla beans. You'll be able to open it easily to get the little seeds inside the bean for optimum flavor.

Truffle Oil - Purchase truffle oils and salts from a reliable and reputable source, because sometimes, truffle oil is made with a gas that just tastes like truffles. Or bring home a high-quality, whole truffle. To store the truffle, bury it in short grain rice which allows it to breathe, and then later, turn the rice into a delicious, truffle-infused risotto.

For more cooking tips and tricks, check out host Aida Mollenkamp's book, "Keys to the Kitchen."

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Must-haves for a well-stocked pantry
Pare down your pantry in 30 minutes or less
Follow these 4 guidelines to keep your spices fresh