The pantry may conjure up images of colonial times and shelves upon shelves of preserved or canned foods that would help settlers get through the harsh winter. Times, they are a-changing and today kitchen experts agree that the pantry is the most requested feature in the American kitchen. We may not all have the luxury of a large walk-in pantry. Some of us may have to do with a small cabinet or shelf, but having a well-stocked pantry is essential when it comes to whipping up quick meals. Here are some tips on keeping your pantry organized and a list of pantry staples.

Keep It Clean

First things first. A clean pantry is always easier to work with. Remove all the items from the shelves and wipe them down with a damp cloth to remove any sticky syrups or spices that may have spilled. Make sure to clean all the items you've removed from the shelves as well. 

Keep It Organized

Before placing the items back into the pantry, make sure you discard any items that have expired. You then want to place the items back in the pantry by grouping them together by type. Keep all spices together, all dried beans, etc. You will want to store frequently-used items at arm's reach and items that you use sparingly at the back of the pantry. Another tip... Place all bagged items in clear, plastic or glass containers. It'll prevent spills and you'll be able to find your flour much quicker if it's stored in a see-through container.

Keep It Stocked

Here is a list of things you may want to always have on hand. Every month, go through your pantry and make a list of things you need to buy. 

Grains and Pastas - white and/or brown rice, pasta (short and long varieties), couscous, quinoa, legumes (lentils, black beans, split peas, etc.) 

Spices and Dried Herbs - paprika, cumin, curry, chili power, red chili flakes, oregano, thyme, bay leaves, peppercorns, cinnamon, nutmeg, saffron

Canned Food -  canned whole tomatoes, canned beans (chickpeas are great for a quick salad), tuna, capers, beef stock, chicken stock

Dried Fruits and Nuts - raisins, cranberries, figs, apricots, almonds (slivered and whole), walnuts, peanuts

Condiments and Other Items - olive oil, canola oil, red wine vinegar, balsamic vinegar, rice vinegar, soy sauce, Worcestershire sauce, oyster sauce, hoisin sauce, fish sauce, honey, Dijon mustard

Once you have a well-stocked pantry, you'll find that you can make a quick meal using a couple of items or boost the taste of one of your recipes with the addition of a spice or herb.