It’s possible to make delicious meals while you’re on the road. The key to success is having a well-stocked pantry.
Your pantry will be tailored to the flavors you like and the spices you like to cook with at home. Below is my recommendation to get you started, but feel free to expand and explore!
My spice repertoire includes cumin, chili powder, sea salt, basil, paprika, red pepper, black pepper, thyme, parsley, rosemary, and coriander. I also might throw in some spice mixtures, like for burgers, steaks, and Cajun, as well as some flavored salts.
In the fridge, I like to stow lunchmeat, cheese, salad, dressings, fruit, and a few days’ worth of meat.
Rounding out the pantry is olive oil, onions, garlic, bread/bagels, chips, baked beans, potatoes, spaghetti and sauce, soup, rice, pancakes and syrup, crackers, peanut butter, tortilla wraps, and condiments.
And don’t forget water for coffee-making and drinking, coffee, garbage bags, paper towels, foil, toilet paper, dishwashing liquid, soap, shampoo, and toothpaste.
This starting lineup will get me through the first few days, including a possible night of rain when we can’t grill outdoors.
Driving around, we’re always on the lookout for farm stands for fresh fruits and vegetables and small markets where we can get local fare.
Cooking on the road is open to interpretation. There’s no right or wrong way to do it. Just have fun!
