IN Fresh parsley, which keeps at least a week in the refrigerator. (Try your favorite summer pesto recipe with parsley in place of basil, or simply purée some parsley with a little oil, water, salt and a whisper of garlic.

I like to make what Alice Waters calls Salsa Verde with parsley. Remind me sometime and I’ll share the recipe with you. It involves capers and lemon zest and lots of virgin oil.

OUT Canned beans (except in emergencies).

I’m disappointed to hear that canned beans are out. Probably because I’m too lazy to prepare dried beans ahead of time, which is what I should be doing anyway. I will still be using my canned kidney beans, pintos and black beans.

IN Frozen peas. Especially if you have little kids and make pasta or rice with peas (and Parmesan!); not bad.

Frozen peas have always been a hit with me. I use them to add color to my Top Ramen or my Nissan Ramen dishes.

Overall, there are some very good tips in this article. I like how the author recommends some cheeses that keep for a long time. I will be adjusting my pantry accordingly. Most of the items I carry anyway, particularly the capers and olives, but there are some items that I haven’t thought of using as staples. What do you keep in your pantry? Which suggestions do you plan on adopting?

Original article: 

• http://www.nytimes.com/2009/01/07/dining/07mini.html?_r=3&pagewanted=2&8dpc