Kitchen Essentials: 10 versatile pantry items Short on time and inspiration? A well-stocked cupboard is the solution.

Favorite pantry items clockwise from top: chipotle peppers in adobo, fancy tuna in olive oil, high-quality honey, whole-grain mustard, garbanzo beans, salted capers. Favorite pantry items clockwise from top: chipotle peppers in adobo, fancy tuna in olive oil, high-quality honey, whole-grain mustard, garbanzo beans, salted capers. Photo: Craig Lee, The Chronicle Photo: Craig Lee, The Chronicle Image 1 of / 5 Caption Close Kitchen Essentials: 10 versatile pantry items 1 / 5 Back to Gallery

When shopping, many Bay Area cooks tend to focus on produce and other fresh foods. We make obsessive lists for milk and juice for the morning, meat for dinner, salad greens for workday lunches. In doing so, we often neglect the pantry.

Yet great cooks are only as good as what's in their cupboard. Foods from the pantry are the backbone of any meal, whether it's oats for breakfast or polenta for supper.

Pantries that are stocked and organized with care also have the potential to inspire many meals to come. A glance at a colorful can of tuna in olive oil can remind you of an easy pasta recipe you can make tonight, without having to shop. A canister of quinoa might spark a memory of a remarkable salad.

We decided to tackle the pantry for this chapter in our Kitchen Essentials series, which started off with a story on our Top 10 cooking techniques and was followed by one about kitchen tools.

The pantry list goes beyond basics like kosher salt and panko breadcrumbs (see the link with this story at sfgate.com/food for a list of those); instead, we chose ingredients that are distinctive yet adaptable and add spark to a range of preparations.

The items also differ depending on the type of cooking we do most often. For example, those who cook in a Mediterranean vein are more likely to use aged sherry vinegar from Spain than the Japanese rice wine mirin. Yet with their sweet, complex flavor, both ingredients serve a similar purpose: A splash can help dishes that just need "something."

A few of the ingredients on our list are pricier or harder to find than their generic counterparts, but we offer substitutions. Also, if you spend an extra dollar or two on a quality can of tuna that can turn salad greens into dinner, it might make the difference between using up food you already have and dropping $30 at the corner Thai restaurant.

Maybe it's a remnant of childhood stories about Old Mother Hubbard and her hungry dog, but I get a little forlorn when my cupboard is bare. I hope this guide will help you keep yours stocked, and keep you in good spirits with the prospect of delicious meals ahead.

More uses for Top 10 pantry items Capers. Make a tuna salad with capers, chopped fennel and some olive oil in place of the mayonnaise. -- Chop finely and add to a buttermilk salad dressing over romaine lettuce with fresh corn, croutons and cherry tomatoes. -- Coat 4 boneless, skinless chicken breasts in beaten egg, then in panko breadcrumbs. Brown in butter or olive oil, then remove from the pan and finish baking in a 350° oven. Remove chicken and add 1/4 cup white wine, 1/2 cup chicken broth and 1 tablespoon whole-grain mustard to the pan, then simmer until reduced by half. Add 2 tablespoons drained capers, heat briefly, then pour sauce over chicken. Chipotle peppers. Puree a pepper, without seeds for less spice, then add to a homemade tomato sauce and serve as a salsa, or puree again for enchilada sauce. -- Add a few whole peppers and some of the sauce to a pot of beans for a little bit of smoke and heat. -- Puree peppers and add a touch to mayonnaise to accompany roasted potatoes or a Spanish tortilla. Chocolate. Use a Microplane grater to shave over desserts. -- Chop into small chunks to use instead of chocolate chips in cookies. -- Place 4 ounces chopped chocolate in a bowl. Heat 6 tablespoons heavy cream in a small saucepan, then pour it over the chocolate. Stir until the chocolate is melted, then use immediately as a glaze for cake or cupcakes or over ice cream. Fish sauce. For nuoc cham, the Vietnamese dipping sauce, combine fish sauce with equal parts water, lime juice and sugar plus a clove of minced garlic. Stir until sugar is dissolved. Place in a serving bowl and float thinly sliced green onions on top. Serve with grilled chicken, spring rolls or rice noodles. -- Combine a small amount of fish sauce with olive oil, capers, lemon juice and garlic for a quick Caesar dressing. Garbanzo beans. Add to a puttanesca sauce with tomatoes, garlic, chile flakes, capers, olives and anchovies. Serve over fusilli or penne, with chopped flat-leaf parsley on top. -- Make a quick hummus by pureeing a 15-ounce can of garbanzos, drained, with a small minced garlic clove, 2 tablespoons tahini, 2 tablespoons olive oil, 3 tablespoons lemon juice and about 1/2 teaspoon salt, or to taste. Thin as needed with water and serve with a sprinkle of cumin on top. Honey. Use a small amount to balance the acidity from vinegar or citrus juices in a vinaigrette. -- Make an aromatic honey syrup (1 part honey to 1-2 parts water) instead of a traditional simple syrup for cocktails or as a poaching liquid in desserts. Mirin. Use it in an Asian-style salad dressing with peanut oil, sesame oil, sesame seeds and minced garlic. Whole-grain mustard. For a savory pie, spread mustard over puff pastry then layer with thinly sliced tomatoes, sauteed bell peppers or a huge pile of caramelized onions. Scatter the top with thinly sliced shallots and chopped fresh herbs, then bake at 400° for 15-20 minutes or until the pastry is fully cooked. -- Season a beef loin all over with salt and pepper, then coat with whole-grain mustard before roasting. -- Spread on fish fillets, then top with olive oil-seasoned panko crumbs, and bake. Quinoa. Rinse, then cook in salted water until soft but still with a slight crunch, usually 8-12 minutes. Drain and serve as a side to meats or a vegetarian main course. -- Add a small amount to soups with an extra cup of broth or water during the last 10 minutes of cooking time. Tuna in olive oil. Place on top of greens with wedges of hard-boiled egg, steamed and chilled green beans, olives and tomatoes for nicoise salad. Dress with olive oil and lemon juice. -- Add to tomato-based pasta sauce for extra protein and flavor. - Tara Duggan

Mirin Why: This sweet Japanese rice wine is used in many Japanese and Korean dishes. Made from glutinous or sweet rice, it's often added to soups and is an essential component of teriyaki sauce and Korean marinated barbecue beef dishes such as kalbi (marinated beef short ribs). In general, mirin can liven up Asian-style salad dressings or any savory sauce, and add a honeyed sweetness to glazes and marinades. Shopping tips: Most supermarkets carry mirin, as do Japanese and Korean grocers. Substitutes: Sake, which is normally drier. Dark chocolate Why: The percentage listed on chocolate labels indicates how much of the bar is cocoa mass versus sugar. Bittersweet chocolate usually starts at 70 percent, while semisweet usually tops off at 62 percent. We like to stock our pantry with chocolate in the 65 to 70 percent range, because it can be used in a wide range of baking applications. With its fruity flavor and not too much bitterness, this chocolate can also be eaten plain. Shopping tips: At the high end, El Rey (pictured) and Valrhona have many versions in this range. Lindt offers a less-expensive version. Substitutes: Depends on the recipe. Fish sauce Why: This Southeast Asian condiment made from fermented anchovies is an essential ingredient in Thai, Vietnamese, Philippine and other Southeast Asian cuisines. Many cooks call on it for a quick shot of umami, the Japanese term for the fifth flavor found in savory, protein-rich foods. It works even for Western pasta sauces, vinaigrettes or fish dishes. Shopping tips: Some brands available at Asian stores, such as Three Crabs from Vietnam, are milder and less salty than the standard Tiparos brand (pictured) from Thailand. Substitutes: Worcestershire sauce, soy sauce (if using as a basic flavor enhancer), anchovy fillets. Quinoa Why: Quinoa has gotten a lot of attention as a super grain because of its high protein content and fiber, iron and calcium. Technically, it's a seed from the Andes, not a grain, but is usually included in the whole-grain group. Quinoa takes less than 15 minutes to cook and has a light texture and mild, nutty flavor. It's versatile, a great option for salads, soups and as a more nutritious yet fast-cooking substitute for white rice. Shopping tips: Quinoa generally requires rinsing before cooking. It can be processed in a way that it loses some of its nutritional value, so compare labels when shopping to get the most nutrition for your buck. Substitutes: Bulgur, whole wheat couscous. Salted capers Why: Whether pureed into a sauce or sprinkled over hors d'oeuvres, capers add a salty kick to many dishes. We particularly like capers preserved in coarse salt because they have a more nuanced, fruity flavor and a meatier texture than the capers in brine. Shopping tips: Italian delis, cheese shops and specialty grocers often carry jars of salted capers from Italy. Before using, rinse them thoroughly, soak for 30 minutes in water, then rinse again. Otherwise, brined capers are fine. Substitutes: Chopped caper berries or salt-cured olives. Chipotle peppers in adobo Why: Chipotle peppers are smoked and dried jalapeno peppers preserved in a sauce traditionally made of ancho chiles, herbs, spices, sugar, vinegar and often tomatoes. Chipotles are easy to use and add a smoky spiciness to marinades and Mexican sauces. Shopping tips: Chipotle peppers in adobo are sold in cans in most supermarkets and Mexican markets. They are very spicy, especially if you use the seeds, so sometimes only a 1/2 teaspoon of the puree is enough. Leftovers keep well in an airtight container in the refrigerator. Substitutes: Dried chipotle chiles or chipotle chile powder. Garbanzo beans Why: Also known as chickpeas, garbanzo beans hold up well in cans, retaining their shape and nutty flavor surprisingly well. Dried ones taste better, but they need to be presoaked and take a fairly long time to cook. Garbanzos offer an easy way to add protein to salads, soups and Middle Eastern dishes. Shopping tips: A 15-ounce can of garbanzo beans contains about 1 1/2 cups beans, after draining and rinsing. One cup dried beans yields about 3 cups cooked beans. Substitutes: Canned white beans or cannellini beans. High-quality honey Why: Sure, the stuff in the plastic bear is fine for squirting into tea or over yogurt. But cheaper brands of honey often contain non-honey sweeteners. The much more complex and fragrant wildflower honeys, whether orange blossom, lavender or star thistle, add a touch of sweetness to a vinaigrette or sauce, or work as a base for desserts. Shopping tips: Head to farmers' markets for the best local options, such as Marshall's Farm S.F. Bay Area Beekeeper's Blend (pictured), also available at Whole Foods. Substitutes: Pomegranate molasses, pure maple syrup. Whole-grain mustard Why: Mustard provides many flavors in one condiment - sweetness, spice, acid and even umami. It helps emulsify salad dressings and adds depth to sauces. Ground mustard is spicier than whole-grain mustard, which is mild enough to coat a meat roast, yet also has enough flavor to punch up a red wine pan sauce. Shopping tips: French brands Maille (pictured), Delouis Fils and Fallot brands are usually easy to find. Substitutes: Mild Dijon or coarse-ground mustard. Fancy tuna in olive oil Why: High-quality imported tuna in olive oil is a whole different breed from most domestic tuna. That's partly because most imported brands are "fancy" grade, which means the tuna is in large pieces, rather than "chunk," which is in smaller pieces. The olive oil makes a difference, too, easing the transition to a nicoise salad or pasta sauce. Tuna is a great source of omega-3s, but because of mercury concerns, should be eaten in moderation. Shopping tips: Both Ortiz brand from Spain (pictured) and Dave's Gourmet Albacore from Santa Cruz were the top scorers with The Chronicle's Taster's Choice panel. "White" tuna usually means albacore, whereas "light" is a lesser grade of fish. Substitutes: Light tuna in olive oil.

Spaghetti with Tonnato & Crispy Breadcrumbs Serves 4 This is delicious and attractive with spinach spaghetti as well as regular types. Serve it right away or the breadcrumbs will become soggy. 12 ounces spaghetti or bucatini

1/2 sweet French baguette (stale bread is better)

1 tablespoon butter

1 tablespoon extra virgin olive oil

-- Kosher salt to taste

1 recipe Tonnato Sauce (see Recipe, this page), about 3/4 cup Instructions: Bring a large pot of salted water to a boil for the pasta, then cook according to package directions. While the water is coming to a boil, remove the crust or most of the crust from the baguette with a bread knife, then chop baguette into 1-inch cubes. Place in a food processor and process or pulse until broken down into rather large breadcrumbs. Melt the butter in a large frying pan over medium to medium-low heat until bubbly. Add the olive oil and heat until the butter is lightly browned, about 3 minutes, watching closely. Add the breadcrumbs and toss in the pan until crispy and browned, about 5 minutes. Season with salt and remove from the pan (don't clean the pan). Before draining the pasta, reserve 1/2 cup of the cooking water. Drain the pasta, then add the pasta to the breadcrumb pan over low heat. Stir in the Tonnato Sauce and just enough of the reserved water to thinly coat the pasta without making the pasta too wet. Add half the breadcrumbs, stir to just combine, then serve in shallow bowls, topped with some of the remaining breadcrumbs. Per serving: 682 calories, 23 g protein, 90 g carbohydrate, 24 g fat (5 g saturated), 17 mg cholesterol, 567 mg sodium, 6 g fiber.

Quinoa Salad with Chickpeas, Walnuts & Fall Fruit Serves 8 If you make this salad ahead, you may need to add more salt just before serving, although keep in mind that the feta will also add salt. 1 1/2 cups quinoa, rinsed

1 cup canned chickpeas, rinsed and drained

1 cup diced persimmons or pomegranate seeds (or 1/2 cup dried cranberries)

3 green onions, thinly sliced

1/2 cup walnut pieces, toasted

1 teaspoon pomegranate syrup or honey

1/2 teaspoon whole grain mustard

2 tablespoons red wine vinegar or sherry vinegar

-- Kosher salt, to taste

-- Freshly ground pepper, to taste

1/4 cup walnut oil or olive oil

2/3 cup crumbled feta cheese or fresh goat cheese Instructions: Bring a medium pot of salted water to a boil over high heat. Add quinoa and boil until it is translucent but still has a bit of crunch, about 10 minutes. Drain and spread out on a baking sheet to cool. Combine the quinoa with the chickpeas, fruit, green onions and walnuts in a large serving bowl. In a small bowl, combine the syrup, mustard, vinegar and salt and pepper to taste. Slowly whisk in the walnut oil. Add the dressing to the salad and toss with a little more salt and pepper to taste. Serve immediately or chill, covered tightly, for several hours or overnight. Top with the cheese right before serving. Per serving: 306 calories, 9 g protein, 32 g carbohydrate, 16 g fat (3 g saturated), 11 mg cholesterol, 224 mg sodium, 5 g fiber.

Honey-Poached Pears with Chocolate Drizzle Serves 6-8 Instead of melting the chocolate, you can also simply grate some over the top of each dessert using a microplane. 1/2 cup good-quality honey such as from Marshall's Farm

2 cloves or 1 piece star anise

1 1/4 pounds pears (3-4 pears), ripe but firm, peeled, halved and cored

1 1/2 teaspoons orange zest (from 1/2 orange)

1/4 teaspoon orange blossom water, or to taste (optional; see Note)

1 to 2 ounces quality bittersweet chocolate (65-70 percent)

-- Lightly sweetened whipped cream, to serve Instructions: In a small skillet or saucepan that will hold the pears in a single layer, combine 1 cup of water, the honey and cloves or star anise. Bring to a gentle simmer and stir to dissolve the honey. Place the pears in the liquid, cut side down. Bring to a gentle simmer and cook until no longer firm on the bottom, 8-15 minutes, depending on the variety of the pears and how ripe they are. Flip and repeat on the other side. Remove from the heat and let the pears cool in the liquid for 30 minutes. They will absorb some of the liquid as they cool. Remove the pears and spices from the liquid, then simmer the cooking liquid until thickened and reduced to about 1/2 cup, 10 minutes. Add the zest and simmer an additional minute, then add the orange blossom water, if using. Strain into a pitcher. Chop the chocolate then place in a microwave-proof bowl. Heat for 30 seconds, stir, then heat and stir again in 30-second intervals until melted. Place the pears in shallow serving bowls and pour the syrup on top. Garnish each plate with whipped cream, then use a spoon to drizzle the pears with the melted chocolate. Serve right away. Note: Orange blossom water is available in Middle Eastern markets and well-stocked liquor stores. Per serving: 123 calories, 1 g protein, 31 g carbohydrate, 1 g fat (1 g saturated), 0 cholesterol, 2 mg sodium, 2 g fiber.