Getting Started

Before I get into any recipes, I'd like to go over some basic items I like to have handy for cooking. Many of these will be common spices or condiments, like salt and pepper, ketchup and mustard, etc. Others may be new to you, and I'll go over those in slightly more detail.

-=Spices=-
--Salt and pepper are pretty self explanatory.
--Garlic Powder or Garlic Salt: I love using garlic while cooking, but fresh garlic can be slightly pricey, and let's face it, all that peeling and mincing is a hassle. Therefore, I'll often just use some garlic powder for the taste. It's not quite the same, but it gets the job done
--Cayenne Pepper: I personally am a fan of spicy food, so I'll often toss some Cayenne pepper into a dish to add a bit of heat.
--Paprika: Same idea as the Cayenne.
--Dried herbs: there's a lot of herbs out there, but a few I like to have on hand are basil, parsley, oregano, and chives. Fresh is generally better, but what with stuff going bad, I'm not gonna go out and buy a bundle of fresh herbs only to watch it all rot in half a week.
--Bouillon cubes: Ok, not exactly a spice, but having some bouillon cubes does wonders for making soups

-=Condiments=-
--Ketchup, Mustard, Mayonnaise, Cream Cheese, Butter. Fairly standard stuff.
--Soy Sauce: Soy sauce is quite versatile, and a wonderful sauce for just about any dish. Just be careful not too use too much, as it's heavy on the salt.
--Olive Oil: Great for use as cooking oil, and it adds a nice flavor to whatever you're cooking that regular vegetable oil just doesn't have.
--Sesame Oil: If you like Chinese food, then you've had Sesame Oil, whether you know it or not. An amazingly versatile oil, with a very unique flavor
--Maple Syrup: Great for simple glazes. And who doesn't like Maple Syrup?
--Honey: Same deal as Maple Syrup. A different flavor for different dishes.
--Chili Garlic Sauce: I swear by this stuff. A great sauce for making any dish spicy if you are so inclined. It's mild enough that you can just put a little and it won't burn at all, or add a lot for a stronger kick. It works great when combined with something sweet (remember the syrup?). If you've never heard of it before, this is what it looks like http://www.asianfoodgrocer.com/product/lkk-chili-garlic-sauce-8-0. You can find it at any Asian market, as well as many large supermarkets.
--Vinegar: Useful in probably more things than you'd expect. I generally like to use either cider vinegar or red wine vinegar.

-=Other=-
--Onions, Rice (Brown and Basmati), Bread Crumbs, Mushrooms, Eggs, Milk, Nappa (or any other leafy vegetable suitable for sautee-ing/stir fry. Cabbage will do in a pinch)
--Some other things that I don't always have on hand, but will use often are carrots, broccoli, bok choy, bell peppers, and various fruits (peaches, apples, berries, etc)

Well, that's everything I can think of for the moment, I'm sure I'm forgetting something important. Will edit if I think of anything. Until next time, this is Jet signing off. Happy Cooking!