The Way We're Cooking Now

Cooking Through It, Round 3: The Grocery List

Everything you need to participate in Round 3 of our 10-day plan of (very flexible) recipes.
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Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Dawn Perry

Looking for the grocery list for Round 1?Click here. How about Round 2?Click here.

Welcome to Round 3 ofCooking Through It. Before you start cooking for this next 10-day stint with us (we'll start on Monday, April 27th), you'll probably need to do some shopping. This grocery list will help with that.

We're calling this a grocery list, but really, Cooking Through It is about flexibility. Please riff with what you've got at home already if it lets you take more days before another grocery shop. And please don't worry if you can't find the exact items below when you are shopping. This is a loose guide for what to cook to feed a four-person household dinner every night for the next 10 days. When you see cod, assume you can use salmon (fresh or frozen) or any other flaky fish that looks good to you; where you see chicken breasts, assume you can swap in thighs.

This list gives you the original ingredients included in the meal plan's master recipes, but please do readthe whole Round 3 planand note any swaps you want to make before shopping. Many possible variations are listed there, including ways to make the entire plan vegetarian. The truth is, every shopping list for Cooking Through It will be different, so make the grocery list that makes sense for you, and use the list below to help.

Basics

You’ll lean heavily on these cooking essentials. Make sure you’re stocked up!

  • Olive oil
  • Vegetable oil
  • Kosher salt
  • Black pepper

Eggs/Dairy

  • 5 large eggs
  • 5 ounces part-skim mozzarella
  • 2 ounces queso fresco
  • 8 ounces feta
  • About 5 ounces Parmesan
  • 2 tablespoons unsalted butter
  • At least 1¼ cups whole milk or alt milk
  • 1 cup heavy cream

Produce

  • 1 large white or yellow onion, finely chopped
  • 2 medium white or yellow onions
  • 1 small red onion
  • 4 shallots
  • 7 leeks
  • 3 heads of garlic
  • At least 2 scallions
  • 3-inches ginger
  • 2 jalapeños
  • 1 small yellow, green, or red bell pepper
  • ½ lb cabbage
  • 1 bunch collard greens or Tuscan kale
  • 1 head of radicchio, escarole, or romaine
  • 1 lb. baby creamer (Yukon Gold) potatoes
  • Enough crispy raw vegetables (such as fennel, radishes, and/or celery) to make 1 heaping cup when thinly sliced
  • 1/2 small kabocha, butternut, or delicata squash (about 1 1/2 pounds)
  • 3 carrots (two medium, one small)
  • 1 celery stalk
  • 2 large tomatoes or one 14- to 15-ounce can chopped or crushed tomatoes
  • 1 avocado
  • 2 limes
  • 1 lemon
  • Pea shoots (tendrils) or sprouts (optional)
  • 1 small bunch cilantro
  • A few sprigs of fresh oregano or 1 tablespoon dried
  • 1 to 2 bunches tender herbs such as basil, parsley, mint, or dill

Pantry

  • ¼ teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • At least ½ teaspoon crushed red pepper flakes
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 3 cups polenta (coarse cornmeal)
  • At least 1 ⅔ cups bread flour or 8 ounces prepared pizza dough
  • At least 8 ounces all-purpose flour (can substitute cake flour, Wondra, whole wheat, gluten-free all-purpose flour, and in some instances chickpea flour)
  • 1 teaspoon baking powder
  • ¾ teaspoon active dry yeast (can substituteother types of yeast, if purchasing prepared pizza dough, you can skip)
  • 2 tablespoons light brown sugar
  • 8 ounces vermicelli rice noodles or thin spaghetti
  • 2 quarts chicken broth
  • 1 (28-ounce) can whole peeled tomatoes (preferably San Marzano)
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 ½ ounces tomato paste
  • 2 (10- to 12-ounce) cans condensed tomato soup
  • 3 (14-ounce) cans lima or other large white beans or 1 1/2 cups dried beans
  • 2 (14-ounce) cans artichoke hearts, drained, halved lengthwise
  • 1½ teaspoons Dijon or whole grain mustard
  • At least 2 tablespoons mayonnaise
  • ½ teaspoon honey or agave nectar
  • 1 cup olives, pickles, peperoncini, or marinated artichoke hearts
  • 1 can chipotles in adobo or 1 teaspoon chipotle chile powder
  • ¼ cup red or white wine vinegar
  • 1 tablespoon seasoned rice vinegar
  • 3 tablespoons sambal oelek or Sriracha
  • 3 tablespoons soy sauce, divided
  • 2 1/4 teaspoons toasted sesame oil, divided
  • 2 tablespoons Tonkatsu or Japanese barbecue sauce (optional)
  • 4 grams bonito flakes (optional)
  • 4 grams nori (seaweed sheets) (optional)
  • Gochujang (Korean pepper paste) (optional)
  • At least 1 cup dried white rice
  • 1 (8-ounce) bag yellow corn tortilla chips

Meat & Meat Alternatives

  • 4 boneless, skinless chicken breasts (about 2 ½ pounds)
  • 2 bone-in, skin-on chicken breasts (or buy extra boneless if you plan to poach all the chicken on Day 2)
  • 1 (1¼-lb.) pork tenderloin
  • ½ pound ground beef
  • ½ pound ground pork
  • 8 ounces (230 g) boneless chicken or thin-cut beef or pork (optional)
  • 2 ounces thinly sliced salami, prosciutto, or other cured meat (optional)

Seafood

  • 1 lb. skinless halibut or cod fillet
  • 8 ounces shrimp or crab (optional)
  • 1 cup pure clam juice (could be in the pantry aisle)

Bakery

  • 8 prepared pizza dough (or buy the bread flour and yeast above to make your own)

Freezer

  • 1 (10-ounce) bag frozen sweet peas

Wine & Spirits

  • 1/4 cup red wine