Though we'd all like to be jetting off to the world's best restaurants right now, reality has other plans—and those plans look a lot like the inside of our kitchens. But cooking at home doesn't have to be boring, and our favorite chefs, who are staying home just like us, are happy to prove it.
From Francis Mallmann's home in Argentina to Massimo Bottura's kitchen in Italy, here's what some of the world's best chefs are stocking their pantries with—and what they're cooking as they live in quarantine. With their recommendations, you can upgrade your at-home meals with flavors from every corner of the world. The best part? Nearly all of these fabulous ingredients can be purchased online (and for the few items that don't ship, we've found very close alternatives for you).
All products featured in this story are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.
Spanish sherry vinegar and Uruguayan olive oil
Chef: Francis Mallmann, Los Fuegos, Argentina
His pick: Two powerful contrasting flavors: a great vinegar, ideally a sherry vinegar from Jerez, Spain (those from the Ximenez-Spinola vineyard are his favorite), and genuine olive oil (Colinas de Garzón from Uruguay is his go-to). "Harmony is a bore, so when we cook we want opposites and contrasts," says Mallmann. "I call them angels and demons; it's life trying to teach us balance."
What he's cooking: “I'm making high altitude potatoes boiled to perfection (skin on). Pull them in half with your hands, still smoking, then set them on a large plate before wetting with the best red wine vinegar (the demon) and genuine olive oil (the angel). Sprinkle it with sea salt and abundant coarse pepper before adding anchovies, thinly sliced raw red onions, and lots of fresh basil.”
Buy now: Sherry vinegar from Jerez, Spain, $18, amazon.com
Buy now: Olive oil from Uruguay, $19, uruguaysun.com
Black lentils from Northern California
Chef: Sara Kramer, Kismet, Los Angeles
Her pick: “I love Rancho Gordo beans,” says Kramer. “They’re exceptional heirloom beans grown in Northern California and they’re my forever go-to (especially now) for home cooking.” Though she loves all their products, the black lentil (technically a legume) is a favorite.
What she's cooking: “I like to cook a pot of the black lentils with half an onion, a charred half lemon, fresh bay leaf (if you can get it fresh), and a cinnamon stick,” says Kramer. “You can cook a pot and eat them for a few days—with eggs, simply with rice, and some pickled chili for a kick, or cooked further and smashed to accompany anything.”
Buy now: $6, ranchogordo.com
Anchovies from Spain
Chef: Danielle Alvarez, Fred’s, Sydney
Her pick: “I love Ortiz anchovies from Spain and I try to always have some on hand,” says Alvarez, who swears this pricier pick is worth it. “Not only are they great for cooking, but they also make the best snack straight from the tin.”
What she's cooking: “Because they are a bit more expensive, I like to use these anchovies in a way that really makes them shine,” says Alvarez. Usually, that means putting them straight on buttered sourdough, or putting them in a simple pasta. “My go-to is to sauté sliced garlic in olive oil, add a couple of chopped anchovies, some chili flakes, and fresh cooked spaghetti with a little pasta water. Top it with a little lemon zest, lemon juice, and chopped parsley, and it’s done.”
Buy now: $15, amazon.com
White tepary beans from Arizona
Chef: Sean Sherman, The Sioux Chef, Minnesota
His pick: “One food I've been loving during this time are the tepary beans from Native American company Ramona Farms,” says Sherman. “These beans have been grown by indigenous communities for generations throughout the modern day region of southwestern U.S and Northern Mexico, and Ramona Farms grows theirs on ancestral Akimel O'odham land.” Though he says the tepary beans take longer to make compared to other beans (they also need to be soaked overnight before using), the final taste is worth it.
What he's cooking: “It's been a strange blessing to focus on our home kitchen after years of travel and cooking for many, so I've spent a lot of my time on comforting recipes,” says Sherman. “Here in Minnesota, maple harvesting season for the tribes just passed, so I've been making a simple baked bean recipe using white tepary beans, pure Minnesota maple, Smude's sunflower oil, wild white cedar, and dried wild onions from last season. Once the beans are cooked and tender, I drain them, then add all of the ingredients with another cup of water and let them cook down until the water is absorbed and serve.”
Buy now: $6, ramonafarms.com
Parmesan, balsamic vinegar, and anchovies from Italy
Chef: Massimo Bottura, Osteria Francescana, Italy
His pick: “Parmigiano reggiano cheese, balsamic vinegar, and anchovies may seem to have nothing in common, but they are three of the most versatile products to have in a kitchen,” says Bottura. “They also have a long shelf life.” Bottura usually goes for 24- or 26-month-aged Parmesan, Villa Manodori Artiginale balsamic vinegar (which he produces), and says any anchovies will work, though his favorites are usually sent from friends in Cetara, Italy.
What he's cooking: “A simple pasta dish I make is pasta cetarese, which is a green pasta with lots of flavor,” says Bottura. All you need? Anchovies, parsley, garlic, olive oil, Parmesan, a dash of balsamic, and toasted bread crumbs to finish. “Make the pesto by blending everything except the bread crumbs, as the pasta cooks (fusilli is the best for this recipe). Toast some old bread in olive oil to make savory bread crumbs. Dress the pasta with the pesto and sprinkle the bread crumbs on top.”
Buy now: Parmesan, $48, amazon.com
Buy now: Balsamic vinegar, $40, williams-sonoma.com
Buy now: Anchovies, $50, amazon.com
Farro piccolo from South Carolina
Chef: Ignacio Mattos, Estela and Cafe Altro Paradiso, New York
His pick: “Farro piccolo is an ancient grain from Anson Mills in Columbia, South Carolina that dates back to biblical times,” Mattos says. “This grain is the smallest in the spelt family, and has a nutty, unique texture that's really versatile.”
What he's cooking: “I like to add that farro to salads or soups,” says Mattos. “In a soup, I also like to cut up rinds of Parmesan—the king of cheeses—and add those pieces to the broth. It's something my grandmother does, and did for me as a kid growing up. It still is the perfect treat.”
Buy now: $8, ansonmills.com
Chipotles adobados from Mexico
Chef: Gabriela Camára, Contramar, Mexico City
Her pick: “My special pantry ingredient is canned or jarred chipotles adobados, which are spicy, but not terribly so,” says Camára. “You can use the chiles as a condiment to add heat and smokiness, but you can also chop the chiles with the liquid they're in to make a salsa that keeps it in your fridge for weeks.”
What she's cooking: “My favorite way to actually cook with the chipotles adobados is in sauces that can be made more complex and somewhat spicy with them, like the sauce for mussels in chipotle sauce in my book, My Mexican City Kitchen,” says Camára. “But you can also cook vegetables, fish, poultry, beef, or anything you would make a stew with, and just add them.”
Buy now: $20 for 4, amazon.com
Red wine vinegar from Italy
Chef: Sarah Grueneberg, Monteverde Restaurant & Pastificio, Chicago
Her pick: “My pantry is filled with many of Andrea Bezzechi’s products from his Acetaia San Giacomo in Reggio Emilia,” says Grueneberg. “Recently, I’ve been gravitating to the Acetaia San Giacomo Red Wine Vinegar, which is made from delicious red wine grapes, using traditional practices and static termination (the OG way to do it that takes time, passion and devotion to the craft). Most importantly, this red wine vinegar is full in flavor and a little goes a long way.”
What she's cooking: “I use this vinegar at home for all my salads, including a version of my Oma’s Salad (little gem lettuce, crunchy vegetables, and avocado),” says Greuneberg. “I also like adding a dash on roasted vegetables, such as cauliflower or Brussel sprouts. It’s also lovely as a marinade for chicken and pork.”
Buy now: $16, gourmetfoodworld.com
Tahini from Israel
Chef: Meir Adorni, Blue Sky, Tel Aviv
His pick: “The ingredient I’m using is Har Bracha tahini,” says Adorni. “I use this specific tahini in my eggplant carpaccio, which I serve in each of my restaurants around the world. It's one of our bestsellers.”
What he's cooking:“That eggplant carpaccio is my signature dish, but it's also easy to make at home,” says Adorni. “And, you'll feel like you are in a restaurant—especially important in these times. First I create a carpaccio from burned eggplants, then top with crushed feta cheese, pine nuts, greens, this tahini, dates, and a handful of seasonings.” (You can find the full recipe here.)
Buy now: $14, amazon.com
Coffee from Peru
Chef: Pia León, Kjolle, Lima
Her pick: “We love to drink coffee at home, so for us it's a special ingredient,” says León, who works with her chef husband Virgilio Martinez at his restaurants (including Lima's Central), in addition to running her own. She goes for Peruvian products, and her favorite beans come from Three Monkeys, in Peru's Sacred Valley of the Incas.
What she's cooking: “We obviously prepare all kind of coffees such as espresso, cappuccino, ice cold coffees,” says León. “But I also like to prepare all kinds of desserts with it. And sometimes I use it to prepare different kind of sauces, especially sauces for meat cuts.”
Buy now: $19, amazon.com
Sriracha from anywhere
Chef: Tomas Kalika, Mishiguene, Buenos Aires
His pick: “Sriracha is like ketchup for adults,” says Kalika, who doesn't discriminate between brands. “The sauce elevates everything, and its spicy fermented vinegar flavor balances foods with a greasy base. And that spiciness...Boom!”
What he's cooking: “I've always liked to cook at home, even before the coronavirus quarantine,” says Kalika. “And sriracha goes well with everything: grilled meats, rice, rice noodles, soups, seafood. I especially like it in marinades, for meats and chickens that I'm going to grill.”
Buy now: $10, amazon.com or $36 for a 12-pack, worldmarket.com
Soy sauce from Japan
Chef: Jihan Lee, Nami Nori, New York City
Her pick:“I love cooking with soy sauce, and the oldest, most well known brand of soy sauce in America is Kikkoman,” says Lee. “You can find it in any supermarket or online.”
What she's cooking: “I love cooking with soy sauce because it adds so much depth of flavor to any dish, from marinating meats to seasoning soups,” says Lee. “I personally love marinating short ribs with soy sauce, garlic, onion, Asian pear, and honey to make Korean barbecue short ribs at home. You can even add it as a topping for ice cream to get that salted caramel flavor.”
Buy now: $15 for two, amazon.com
Urfa biber from Seattle
Chef: Renee Erikson, The Walrus and the Carpenter, Seattle
Her pick: “Right now I am loving urfa biber,” says Erikson, of the Turkish chile pepper. “I love that it's a bit spicy, sweet, smokey, and adds acidity to foods.” Erikson's favorite version of the spice is made right in Seattle by local brand Villajerada. “Their spices are super fresh, the highest quality, often organic—and they ship all over the country.”
What she's cooking: “I love putting urfa biber on scrambled eggs, or whipped ricotta with pita,” says Erickon. “Last week, we put some on a smoked oyster tartine, [and] mixed in some mayo with pickled celery.”
Buy now: $8, villajerada.com or $6, thespicehouse.com
Salted capers from Spain
Chef: Brandon Jew, Mister Jiu's, San Francisco
His pick: “I really love having capers in my pantry,” says Jew, who suggests stocking up on any mark of the salty buds. “I love their versatility.”
What he's cooking: “You can add capers to a brown butter sauce with lemon, and pour that over chicken or fish with a sprinkle of parsley,” Jew says. “I also add them to a tomato sauce with olives, chili, and garlic for a quick puttanesca, or, fry them up to make them crispy to use as a garnish on a salad.”
Buy now: $19, amazon.com or $36 for a set of six, worldmarket.com
Khao man gai sauce from Portland
Chef: Josh McFadden, Ava Gene's and Tusk, Portland, Oregon
His pick: “Nong's khao man gai sauce is my favorite sauce ever,” McFadden says, nodding to fellow Portland chef Nong Poonsukwattana's signature sauce, which is made with ginger, garlic, and chili, and served at her namesake restaurant Nong's Khao Man Gai.
What he's cooking: Though the sauce is part of Poonsukwattana's iconic dish, khao man gai (Thai boiled chicken and rice), McFadden says he'll eat it on almost everything. “I use it on grilled or steamed vegetables and greens,” McFadden says. "And I love it in grain-based salad or bowl recipes."
Buy now: $17, amazon.com
Olive oil from Italy
Chef: Ryan Bartlow, Ernesto's, New York City
His pick: “My favorite pantry ingredient has been, and will always be, Frankie's olive oil, which is harvested and produced in Italy but easy to buy on Amazon,” says Bartlow. “I love it for its versatility as a cooking oil, while also having depth and character as a finishing oil.”
What he's cooking: “I use this oil for sautéing anything, whether that's onions and garlic for the base of a sofrito, or searing a steak before putting it on the grill,” says Bartlow. “I also like to glaze root vegetables such as parsnips with vegetable stock and olive oil, then reduce the liquid down until the vegetables are sweet and tender.”
Buy now: $36, amazon.com
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