Getting Started
Getting started is a one-time trip to build your baseline pantry. These sauces, seasonings, and staples appear across many recipes and can be stocked once and used repeatedly. After that, each recipe requires only a handful of fresh ingredients from a single grocery trip.
Every recipe follows the same simple rhythm:
Build the flavor base → add vegetables → add broth or sauce → add protein → serve with or without a starch.
Once your pantry is in place, the routine becomes familiar. Each week, choose a recipe and make a quick trip to your regular supermarket or a specialty grocery, such as a Chinese, Indian, or Korean market, to pick up the fresh vegetables and one or two ingredients unique to that cuisine. Cook everything in one main pot, using a second pot only when rice or noodles need to be prepared separately.
The cooking method stays familiar. The equipment stays the same. The cleanup stays simple. Only the destination changes.
Your Pantry
Your pantry is organized into three groups. Build the first category before you begin. The second contains regional sauces that can be purchased as recipes require them or stocked over time. The third contains grains, beans, and starches that you’ll use across many recipes.
Long-Lasting Basics
- Standard cooking oil – Olive
- Salt, pepper, & chili powder
- Coconut milk
- Vegetable broth
- Canned diced tomato
- Canned Tomato paste
- Italian seasoning, oregano
- Fresh onion, ginger, garlic and celery
Regional Sauces
- Soy Sauce or tamari
- Tom Yum Paste
- Curry paste (red, green, or yellow)
- Harissa and/or Calibrian Chili paste
- Sesame Oil
- Gochujang or gochugaru (Korean chili paste/flakes)
Grains, Beans & Starches
- Pasta, spagetti, small pasta
- Rice
- Canned chickpeas, black beans, pinto beans
- Rice vermicelli / thin noodles
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A well-stocked pantry is what makes World in a Bowl simple. Once it’s in place, most recipes require only fresh vegetables and a few additional ingredients.