Using unsalted butter is preferred because it lets you control the
seasoning in your cooking, adding as much or as little salt as tastes
best.
All-purpose flour
I recommend King Arthur brand.
Kosher salt
I prefer Morton coarse kosher salt, though most chefs use a finer
kosher salt (coarse is my own strange predilection). Taste a few
and decide which you like best.
Black peppercorns
Keep a bunch on hand for grinding fresh with a good pepper
grinder.
Red pepper flakes
For adding a little heat to pasta dishes, pizza, and soups.
White and brown sugar (both dark and light)
For baking or adding a touch of sweetness to savory dishes.
Eggs
Preferably organic, free-range, purchased at a local farmer’s
market.
Garlic
Whole heads are always better than anything that is sold pre-