Having a well-stocked pantry is always a good idea, whether you’re looking to throw together pasta with anchovies when there’s nothing in the fridge, or you want to avoid going grocery shopping when the weather is vile. It’s also true that a well-stocked pantry can provide a sense of safety and control when the news is frightful and the future uncertain. Not only can shelves filled with bags of rice, cans of beans and bins of garlic give us a sense of order, they’re also the beginning of many excellent meals. The question is, what should you buy? Here are some of my personal strategies for buying wisely and eating well. Pasta: It’s nice to have both long, thin pasta (like spaghetti or linguine) and short, textured pasta (like fusilli or orecchiette) on hand. Having both keeps meals from getting repetitive. And if you’re a boxed mac and cheese fan, stocking a couple of those is never a bad idea. ADVERTISEMENT Continue reading the main story Rice: Brown, white, long-grain, short-grain, I always have them all around, plus Arborio for rice pudding and risotto. (To make a perfect pot of rice, check out our How to Make Rice guide.) Stocks and Broths: Whether meat- or vegetable-based, boxed broths are essential for soups, stews, and make the base of pan sauces. And they won’t take up valuable freezer space. This is your last free article. Subscribe to The Times Beans: Home-cooked dried beans taste better than canned beans; canned beans are more convenient and faster than the dried kind. It’s always good practice to have both. Cured Meats: Cured meats keep for weeks in the fridge, and a chunk of smoked ham or salami in your bean pot adds so much flavor. But don’t forget the bacon. [For more suggestions, check out our How to Stock a Modern Pantry guide.] Eggs: They’re a welcome addition to so many dishes — and, of course, stand on their own. Not to mention, they keep for a long time in the fridge.