These are the staples the chef always keeps stocked in his kitchen.
And he called out his favorite brands, too.
Were thinking that Flay likes enjoying his yogurt with his next fridge must-have.
Photo:Todd Owyoung/NBC via Getty Images
[I] always have some berries, the chef says.
Im a blackberry guy, so I like blackberries mostly.
He shares that hes also a fan of blueberries, raspberries and strawberriesin that order.
Flay is also a fan ofcheese(arent we all?)
and his go-to is Parmigiano Reggiano, by the block or shredded.
But he has lots of different cheeses in his kitchen, alongside other dairy ingredients likecreme fraicheand butter.
And he always has eggs available.
I keep it kind of simple, he explains.
I dont like cluttered refrigerators, it drives me crazy.
We would do the same, Katie!
Plus, with a fully stocked spice cabinet and pantry, the opportunities are endless.
Anchovies are an entirely underrated tinned fish, as theyre loaded with omega-3s and protein.
But, as Flay notes, they are salty, so balancing them with low-sodium ingredients is key.
We love the fish in ourGarlic-Anchovy Pasta with Broccolinifor this reason.
And at the very least, you’re able to have pasta with tomato sauce.
There are some things that you should consider tossing when you get the chance.
Pantries need to be cleaned out because things go bad, he states.
