Chef Kim Floresca’s Kitchen Essentials for Every Home Cook

Chef Kim Floresca is the Michelin-trained chef behind goop kitchen, but when she’s at home, she’s a fan of what she calls “lazy cooking.”

“I do lots of stews and soups—I can make them for the week, and they hold really, really well,” she says. Of course, she puts her own elevated spin on them: "For breakfast, I’ll make savory oats and stews; we just did one with a mushroom congee. I love that with a little poached egg in the morning, and I'll add some braised greens—whatever greens I have left over—like spinach or kale.”

The secret to making at-home cooking feel effortless (aside from, of course, being a Michelin-trained chef) is having a kitchen that’s thoughtfully stocked with the right pantry staples, prep tools, pots, and pans.

And with the new year here, it's the perfect time to take inventory—starting with the spices that may or may not have gone rancid in your cabinet years ago. Floresca's brilliant tip: “ I once read that if you turn all of your clothes hangers one way, and by the end of the year they're not all turned the same way, get rid of those clothes. So I turn all of my spices backwards and only turn them forward after I've used them—if they're not facing forward after a year, I toss them,” she says.

Whether you’re just starting to build out your pantry or looking to upgrade your kitchen tools to pro level, this curated list of essentials will set you up for success.

Spices

1. Burlap & Barrel Salty Angeleno (a collaboration with LA Times Food) is my all-time favorite go-to for grilling—it's a cross between salty and citrus notes and goes with anything when you need that fun and flavorful twist. But you can't go wrong with anything from Burlap & Barrel—you would be surprised how fragrant their Zanzibar Peppercorns are.
2. Villa Jerada Shawarma Spices are my go-to for braising or grilling meats. I blend this spice mix with onions, garlic, and olive oil, and you've got yourself the best and easiest marinade ever for chicken, beef, veggies, pork, or lamb.
3. Oaktown Spice Shop does a really great Greek Seasoning that I love to roast potatoes with and use with fish. I always have a bottle of this in my pantry. They make small batches of spices (which have a longer shelf life)—and I love their Better Than Everything Bagel Seasoning, too!

Prep Tools

1. My always number one prep tool is the Victorinox 3.25 Inch Swiss Classic Paring Knife. I usually have a stash of three or four of these, both at work and at home, so it's always in reach. It's the most universal tool, easy to use, and by far the most-used piece of equipment in my arsenal.
2. Benriner Japanese Vegetable Slicer is used by chefs and cooks in every restaurant around the world. It helps when you need to do a lot of slicing and is easy to clean. (Just be careful you don't slice your fingers!)
3. For all my serious bakers or recipe developers, this Oxo scale has been my tried and true for consistency. The pullout display helps when your bowl might be too big to see. This has been my friend since day one, and I can't live without it!

Pots and Pans

1. Staub Cast Iron is always on my stove. Easy to clean, easy to use, and it creates the best sear. Whether you're making a grilled cheese or a nice steak, this sweet pan is always ready to do whatever you need. I love caramelizing onions and making a frittata in it on Sundays, or using it for an apple cobbler when company comes over. It's so universal and also makes a great gift for a new neighbor who moves in next door. And for making soups and stews, I love the Cast-Iron Cocotte.
2. Our Place Griddle Pan is my favorite way to make pancakes for a crowd. It takes up double burners and allows more surface area to make more pancakes for more people. It also doubles as a more shallow lasagna pan that gives you more crust. It's one of those fun pans that's also really beautiful.
3. Caraway Non-Stick Ceramic Cookware has a nice non-toxic set that lasts. PFAS- and PFOA-free, they're oven safe and come in a variety of colors.

Pantry Staples

1. Siesta Co. offers the most incredible tinned fish on the market—they're hand-packed and use the best olive oils. (From my time in Spain, the Spanish, in my opinion, do the best canning work right off the coast.) The canned tuna is the most tender on the market—and the oil is so creamy you can use it in your salads when you normally drain it off. The 10-pack tinned fish variety pack is your best way to taste through their offerings.
2. Kosterina Garlic Olive Oil is a really delicious flavored olive oil that I love to saute with. The Greek Herb & Lemon Olive Oil is also really delicious and something to have on hand as well.
3. The Heirloom Apple Cider Vinegar from Lindera Farms is in my pantry now. Just trust me when I say this is the foundation of many of my dressings at my table.
4. Get yourself good sea salt. Jacobsen Sea Salt is one I use a lot, or another good one is Maldon Sea Salt.