35 Pantry Staples That Will Actually Make Your Dinners More Flavorful

The sauces, seasonings, condiments, and time-savers that cooking pros like Jenn Lueke, Ham El-Waylly, Joe Yonan, Kathy Fang, and Sho Spaeth can’t live without.

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My full-time gig is talking to cookbook authors, and those chats tend to cover a wide range of topics. But sometimes there’s a specific problem in your cooking life that’s weighing on you, and I want to help you find answers easily.

So I’m excited to introduce The Dinner Plan’s new Good Advice series. In each edition, I’ll gather smart tips on one topic from a bunch of cooking pros.

Today’s question: What should you add to your pantry and fridge for maximum flavor in your meals?

Quite purposefully, this isn’t a complete “how to stock your pantry” guide. You probably have a sense of the basics you like to keep on hand: the building blocks of your daily meals, whether that means cans of beans, bags of grains, or your weekly broccoli or sweet potatoes. You already know that you need to periodically restock your noodles, your canned tomatoes, or whatever your go-tos are.

It’s the next step that’s tricky. Maybe you always keep ground meat in the freezer, but you’re not looking for another meal that tastes like all the rest before it. Maybe you’re just feeling a bit meh about your cooking in general. Adding a new jar or bottle to your pantry or fridge can unlock a meal that gets you excited again.

So I asked 18 cooking pros for their favorite flavor powerhouses: the ingredients they keep around to give more oomph to their cooking. I was especially curious about the store-bought sauces, seasonings, and shortcuts that help dial up the flavor of their quickest, easiest dinners and lunches.

Take a deep breath: You don’t need to go wild and add them all to your shopping cart at once. Any one of these items could be a game-changer in your cooking this week.

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This week’s Good Advice is brought to you with support from Rouxbe Online Culinary School. Grab this discount: 30% off any course over $50 when you use code DINNERPLAN30.

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Let’s get into the recs… Note there are a lot of them, so you may need to hit “view entire message” to see them all.

Golden Mountain Seasoning Sauce

“This is the Thai version of what western pantries think of soy sauce. We actually don’t have soy sauce (like you get in Chinese takeout or with sushi) at my restaurant, International Market. We do offer this. It’s a lighter, less saltier condiment. Golden Mountain has a rich caramelized flavor, very umami. It’s a soy bean based sauce, and in the recent years it’s evolved into a gluten free product. Also, I use this as my alternative to fish sauce when cooking plant based dishes.”
—Arnold Myint, author of Family Thai
(Buy Golden Mountain Seasoning sauce at Weee! / Amazon)

Brooklyn Delhi Roasted Garlic Achaar

“Oh man, I don’t think anyone has LIVED until you’ve had Brooklyn Delhi’s Roasted Garlic Achaar with just about everything (with french fries is my particular favorite.) Just adds tons of flavor and a great kick if you’re looking to amp up anything. It has natural sweetness from the roasted garlic and cane sugar, but then you get sour citric notes and a kapow from mustard seeds, chili, and jaggery. It packs a punch when you’re needing something more for a dish.”
—Caroline Choe, author of Banchan
(Buy Roasted Garlic Achaar at Brooklyn Delhi / Amazon)

Pianogrillo Estratto di Pomodori

“Paying $35 for tomato paste probably seems absurd. I get it. When my colleague Sasha Marx suggested we add it to a holiday gift guide years ago, I was annoyingly (and loudly) skeptical. ‘You just have to try it,’ he said, and so I did, hardening my heart against the possibility of it being good enough to warrant the price tag from the very start. And yet, years later, it is a staple of my cooking, and I use it in everything. In stews, in the masala for curries (it is an integral part of my chana masala), in pan sauces, in pasta sauces, in chili...hell, you can spread a thin layer on a slice of good bread fresh out of the toaster and I bet that bite alone will have you concede it’s worth every penny.

The tomatoes are sun-dried, not cooked, so they retain a lot of their brightness and acidity, but with less of the overt fruitiness of a sun-dried tomato. (No, you cannot approximate it by blitzing sun-dried tomatoes; I’ve tried, and the results are just sort of similar). It doesn’t have that dark, intense flavor of the cooked tomato paste out of a can, and it doesn’t immediately add an overwhelming amount of tomato flavor when you add a tablespoon to the pan. It functions as a glutamate bomb with a little brightness in small quantities, making everything it touches amazing, but it also works as a tomato bomb when used in greater proportions, or when added along with actual tomatoes, as in a marinara or chicken curry.”
—Sho Spaeth, author of Homemade Ramen
(Buy Pianogrillo Estratto di Pomodori on Gustiamo)

Fischer & Wieser Smokey Mountain Whiskey Glaze

“I have no clue how this glaze found its way into my fridge. Whether someone left it there during a potluck or my dad brought it over to stash it in the fridge for himself, is a mystery, but it’s a new-to-me condiment and now officially a staple. I stirred it into a soy marinade on impulse and was surprised by how much dimension it added. It’s like a very condensed, sticky umami BBQ sauce. It’s not vegetarian, but if that doesn’t bother you, you will appreciate its big flavor. It’s a little smoky with caramel and molasses notes from brown sugar, lots of depth from beef stock, rounded out by a little warmth from whiskey. I recommend stirring it into your next marinade and cooking it until the glaze starts to char and caramelize in spots so all the flavors amplify. But I also recommend adding it to simmering tomato-based or onion-rich sauces or baked beans, or brushing it onto roasted vegetables.”
—Jerrelle Guy, author of We Fancy
(Buy Smokey Mountain Whiskey Glaze from F&W / Bayou Cajun Foods)

Panch Phoran

“Honestly, where on earth has this been my whole life?! Mustard seeds. Cumin seeds. Nigella seeds. Fennel seeds. Fenugreek seeds. I have and use all of these separately (and often in combination), however when they come together in equal parts as they do in panch phoran, it really is extraordinary. Initially, I used panch phoran for a simple Bengali chicken curry, but my favorite way to use it now is in Julia Turshen’s Curried Coconut Lentils from Small Victories. I have been cooking that recipe for a decade and, while it never gets old, it’s gotten a new life from panch phoran. Apparently panch phoran also works wonderfully as a meat rub and I can see a gorgeous panch phoran-crusted lamb chop in my very near future.”
—Anna Ansari, author of Silk Roads
(Buy panch phoran at Spice Trekkers / Pure Indian Foods)

Trader Joe’s Hot & Sweet Jalapeños

“I love the Trader Joe’s Hot & Sweet Jalapeños. They still have that delicious kick of a pickled jalapeño, but the sweet candied syrup they’re in make for the perfect flavor combo. I serve them on breakfast tacos, homemade nachos, burrito bowls, anything that just needs that extra sweet and spicy kick!”
—Remi Cruz Parsons, author of Let’s Get Cooking

New York Shuk Preserved Lemon Paste

“I’ve taken to using this in so many places, ever since I bought it several years ago to make a preserved lemon mayo I was testing in a cookbook I was writing about. For those of us who have always loved the briny, sharp punch of preserved lemons, it’s such a useful shortcut: I toss roasted or steamed vegetables or tofu with it right before serving, make off-the-cuff salad dressings with it, stir it into stews to give them a quick tagine-ness, dollop it onto hummus and, yes, I’ve continued making that mayo. I’ve since seen some other brands get into the game, but I’m loyal to New York Shuk’s.”
—Joe Yonan, author of Mastering The Art of Plant-Based Cooking
(Buy Preserved Lemon Paste at NY Shuk / Spicewalla / Amazon)

Doubanjiang

“Doubanjiang is the backbone of Sichuan cooking. It adds layers of flavor: heat, salt, fermented depth, all at once. Beyond mapo tofu and twice cooked pork, it’s incredible as a base for noodle sauces and even works well stirred into a simple broth for a quick spicy soup. A little goes a long way though, so be sure to add gradually.
—Kathy Fang, author of House of Nanking
(Buy 3-year aged doubanjiang at Mala Market)

Siete Traditional Botana Sauce

“I have been loving Siete’s new Traditional Botana sauce. It is a mildly-spiced, tangy, and versatile sauce made with garlic, pequin peppers, and guajillo peppers. You can use it over anything that needs a non-spicy “punch” or tang, like chicken wings, eggs, tacos, as a salad dressing, nachos, chili, beans.
—Marisel Salazar, author of Latin-ish
(Buy Botana sauce at Siete Foods / iHerb / Amazon)

Knorr Chicken Bouillon powder

“Knorr chicken bouillon powder is my kitchen secret weapon. It packs such a balanced savory punch; it puts straight MSG to shame. I use it in dry brines for roast beef to enhance the beefy notes in the crust. I sprinkle it into my beans or lentils to make them taste as if they had simmered for hours in stock. I even put it in my salsa verde to help round out any overly sharp tones.”
—Ham El-Waylly, author of Hello, Home Cooking
(Buy Knorr chicken bouillon at iHerb / Weee! / Amazon)

Black garlic

“I always keep black garlic on hand. Black garlic is regular garlic that’s been slowly fermented over time, turning it black, soft, and sweet. The flavor becomes deep, mellow, and umami-rich, almost like balsamic or tamarind. I mash it into butter, whisk it into dressings, or blend it into sauces to add depth without harshness.”
—Joe Sasto, author of Breaking the Rules
(Buy black garlic at World Market / Oaktown Spice / Amazon)

Worcestershire sauce

“Worcestershire sauce is a flavor-packed sleeping dragon that too often gathers dust in pantries. Originally formulated in the early 1800s, it’s a funky, fermented fish sauce with a range of aromatic notes that include tamarind and clove. I use it to instantly add depth, umami, and brightness to all kinds of dishes—especially soups, sauces, braises, and dressings. I’ve found that it is a condiment chameleon, able to meld into dishes from a wide array of cuisines.”
—Peter J. Kim, author of Instant Ramen Kitchen
(Buy Worcestershire sauce at Walmart / Amazon)

Vegeta Seasoning

“Vegeta is a dehydrated vegetable seasoning mix that was originally created in Yugoslavia in the 1950s. It is often used in Balkan cooking but it has also become a frequently used seasoning in Somali diasporic cooking, particularly in Somali-American households. It’s a flavor shortcut and adds an amazing salty umami flavor to foods. I use it in a lot of savory Somali dishes like suugo, suqaar, or bariis. It really is for people who love salt and umami. And I’m a fiend for both.”
—Ifrah F. Ahmed, author of Soomaaliya
(Buy Vegeta at World Market / Amazon)

Heyday Canning Co. Saucy Beans

“Heyday’s beans are a super power for quick fiber and protein on busy days. My personal faves are the Tomato Alla Vodka Cannellini Beans (SO creamy and rich, just heat and eat with some crispy bread!) and the Enchilada Black Beans for adding to burrito bowls or breakfast tacos. Quick to heat, so flavorful, and just feel so much fancier than your typical can of beans.”
—Jenn Lueke, author of Don’t Think About Dinner
(Buy Saucy Beans at HeydayCanning.com / Whole Foods)

Sazón

“A classic spice mix of achiote or annatto, salt, cumin, coriander, garlic, onion, oregano, and black pepper, sazón is a versatile blend used as a rub prior to grilling, frying, or roasting proteins. Some variations also use turmeric, paprika, or saffron. It is the ultimate flavor booster, especially when I want to skip cutting onions and mincing garlic and cooking them, particularly for bean dishes. But my go-to daily use is shaking sazón on my scrambled eggs or on a bagel with cream cheese.”
—Marisel Salazar, author of Latin-ish
(Buy sazón at Loisa / Whole Foods)

King Arthur Flour Fiori di Sicilia

“This traditional ingredient in biscotti and some other Italian baked goods is for those who want to give their baking an almost ethereal kiss of citrus and vanilla, Sicily-style. I often use it instead of straight vanilla, and always get compliments—and sometimes questions—when I do. The questions are of the, ‘What is that amazing flavor I can’t quite put my finger on?’ variety. Some people say a little goes a long way, and you should use less than equal parts when subbing for vanilla, but I say, those people don’t love citrus and vanilla the way I do.”
—Joe Yonan, author of Mastering The Art of Plant-Based Cooking
(Buy Fiori di Sicilia at King Arthur)

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Dashi powder

“Dashi powder is such an underrated pantry hero. The umami boost it gives is subtle but transformative. It elevates simple dishes without overpowering them. It pairs beautifully with garlic and ginger in a simple vegetable stir fry. It’s also great in marinades and egg dishes like tamagoyaki or scrambled eggs.”
—Kathy Fang, author of House of Nanking
(Buy Ajinomoto Hondashi at World Market / Weee! / Amazon)

Parmesan rinds

“Parmesan rinds are one of my favorite flavor boosters. They impart a rich, savory umami to soups, stews, and braises with essentially zero effort—and as a bonus, they put that last bit of a Parm wedge to good use. I add a rind to chicken noodle soup for depth, drop one into bolognese or even a simmering jar of marinara, and love what it does to a simple pot of white beans (especially with a few rosemary sprigs—trust me). It’s a total game changer for quick weeknight soups, like this creamy sun-dried tomato minestrone.”
—Nicki Sizemore, author of Mind, Body, Spirit, Food
(Save from a bigger hunk of Parm, or buy at Whole Foods)

Totole Chicken Flavor Soup Base Mix

“It may seem like an odd suggestion, given that I wrote a book on how to make soups from scratch without resorting to adding MSG into anything, but I want to stress this isn’t about convenience; it is purely about flavor. Despite the way this and other chicken bouillon powders are marketed, they’re not for making soup; they’re seasonings—you should use them like pepper, a little pinch in everything, whether that’s meatloaf or soup, kebabs or egg salad.

Totole is the go-to chicken bouillon powder for good Chinese restaurants, and it has “clean” chicken flavor—there isn’t a bunch of dehydrated onion or celery or herbs and other aromatics in the mix, as with the stuff from other brands, like Knorr; it tastes like “chicken” like that scene in The Matrix. But, really, what it provides is the trifecta of umami boosters: monosodium glutamate, disodium inosinate, and disodium guanylate, which work synergistically and multiplicatively to make stuff taste super savory and amazing. Add it to a pot of black beans, add it to marinades for meat or vegetables, add it to sauteed mushrooms, add it to soups, stews, curries, spice mixes, stir fries, whatever. But the real move is to make a batch of very good chicken stock, rich will gelatin and aromatic vegetables, and then add a sprinkle of Totole to that, and top it off with some nicely rendered chicken fat or schmaltz. Season with salt and it’ll be the best chicken soup you’ve ever had.”
—Sho Spaeth, author of Homemade Ramen
(Buy Totole Chicken Flavor Soup Base Mix at Weee! / Amazon)

HEYDOH Soy Sauce

“HEYDOH is a single-origin soy sauce made with whole black beans sourced and fermented on small Taiwanese farms, and it’s my go-to umami in a pretty glass bottle. I cook with the Classic version and use the Silky as a finishing drizzle over salads, tofu, or as a dipping sauce. The flavor is deeply savory and lingers on your palate. It’s completely different from mass-market soy sauces. So yeah, move over, Kikkoman! Plus, the glass bottles are gorgeous, and I love supporting a women-, minority-, and LGBTQ+-founded small business. Please note that I am an early investor in this soy sauce, but I only invested because it’s that GOOD!”
—Kat Lieu, author of 108 Asian Cookies
(Buy at HeyDOH)

Arabian Nights Green Chile Hummus

“I love this hummus that is studded with New Mexican hatch chiles. I love the little bites of heat mixed into the creamy hummus. The whole thing is such a lovely blend of Palestinian and New Mexican flavors. I typically eat it with fresh veggies or with flatbread.”
—Ifrah F. Ahmed, author of Soomaaliya
(Buy Arabian Nights Green Chile Hummus)

⚠️⚠️⚠️ There are still 14 more recommendations! ⚠️⚠️⚠️
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Baron West Indian Hot Sauce

“My friend Helen brought us back a bottle of Baron West Indian Hot Sauce from St. Lucia, and I truly cannot get enough of it. We tore through the first bottle, and she hilariously accidentally ordered us the 28-ounce size as a replacement—two weeks in, and we’re already a quarter of the way through. It’s quite spicy (originally made with Scotch bonnet chiles and mustard seeds), but balanced by a lovely sweetness. It’s perfect with eggs, stirred into mayonnaise for sandwiches, or drizzled over pizza. I also love adding it to soups and stews at the end of cooking, for a bright, fiery kick. At this point, it’s my go-to sauce for just about everything. and I’m willing to bet it would be incredible in a marinade for roast chicken, pork or fish.”
—Colu Henry, author of Better at Home
(Buy Baron West Indian Hot Sauce on Amazon)

Aleppo chili flakes

“I really cannot recommend Aleppo chili flakes highly enough. You probably already keep red chili flakes on hand, and if you’re anything like me, use them liberally. Adding a chili flake that brings more flavor than it does heat to your repertoire is a game changer, especially for those of us who have a more minimal approach to cooking. I use Aleppo the way most people use black pepper (see Even Better Buttered Noodles), and of course, as in addition to and in place of red chili flakes. Aleppo chili flakes come from the Halaby pepper, and offer a subtly spiced, fruity flavor with a gorgeous reddish burgundy hue.”
—Zaynab Issa, author of Third Culture Cooking
(Buy Aleppo chili flakes at Burlap & Barrel / The Spice House)

Shaoxing wine

“Shaoxing wine is one of those ingredients that people underestimate until they start using it regularly. It does so much more than just add flavor. It also helps cut through gamey or fishy odors in meat and seafood, which is why it’s almost always used in marinades. The way it combines with sugar to create that glossy, aromatic glaze is beautiful, especially in dishes like sautéed fish filet or glazed prawns.”
—Kathy Fang, author of House of Nanking
(Buy Shaoxing wine at Mala Market)

Maazah’s spreads and dips

“I’ve been loving all of Maazah’s spreads and dips. The flavors are bold, balanced, and make it so easy to add something special to everyday meals. One of my favorites is their roasted red pepper spread. It’s sweet, smoky, slightly tangy, and I love using it as a sandwich spread, stirred into yogurt for a quick dip, or spooned over roasted vegetables.”
—Joe Sasto, author of Breaking the Rules
(Buy at Maazah)

Fond Regenerative Bone Broths

“Specifically the lemon and garlic and the turmeric and black pepper chicken broths. Fond is an amazing Austin-based small business that supports regenerative farming practices and puts so much care into their products. The primary ingredients are just water, chicken bones, and salt, plus a variety of produce, herbs, and spices. I love to use the lemon and garlic version to cook my rice; it’s such a simple way to add nutrients and bright, savory flavors to a pantry basic. I also use it for extra flavor in my Lemony Chicken Thighs and Rice. I love sipping on the turmeric and black pepper flavor on cold days or when I feel any sickness coming on. It’s peppery and bold and so warming. That one also works wonderfully in spicing up chicken noodle soup! Added bonus: these are shelf stable so I stock my pantry and never have to think about it.”
—Jenn Lueke, author of Don’t Think About Dinner
(Buy Fond Bone Broths at Fond / Amazon)

Huy Fong Foods Chili Garlic Sauce

“I love this sauce. One time they had a shortage of it for several months and I was incredibly sad. I know there are many chili garlic condiments out there, but this is my GOAT. I love to add it to super simple stir fries or steamed veggies to give my dish a little garlic-laced boost of heat. I love how balanced it is. It works well in so many dishes and I’ve never regretted having it on hand.”
—Ifrah F. Ahmed, author of Soomaaliya
(Buy Huy Fong Chili Garlic Sauce on Weee! / Amazon)

Tinned anchovies

“Tinned anchovies have been a light bulb moment for me lately. In retrospect, I’m not sure why I haven’t leaned into anchovies more in my cooking. Perhaps it’s because I gravitate to my heritage of dried shrimp. Maybe it’s because I bleed fish sauce and was raised with the bold impression of a dried salt cured fish called pla khem.

It’s the latter of these notable ingredients that got me thinking about tinned anchovies. Pla khem is quite dynamic and demanding; something that requires time through frying or poaching to bring it into cooking form (much like how salt cod applies to a brandade). A little goes a long way and when added to simple Thai dishes like charred greens and fried rice, it’s just next level. One dish I crave often is Spaghetti Pla Khem. It’s garlicky, salty and funky. The only issues are the time it takes to incorporate the cured fish and the lingering smell in my house (in Thailand, this is best cooked outdoors).

It was my craving that got me thinking about how Italian cooking incorporates anchovies into dishes similar to how I utilize the more pungent side of my Thai pantry. So that’s when I grabbed a tin of anchovies from the grocery store for some R&D. I peeled open the tin and added both oil and briny fish filets into stir fried noodles with garlic, Thai chili, oyster sauce and Chinese broccoli. The result was game changing; I mean, absolutely revolutionary, quick and efficient. I love the term “Thai-Talian” in my kitchen and by discovering anchovies and applying them with Thai sensibilities, I’ve been thrilled that I can satiate my love of pla khem more regularly. The anchovies I grab for my pantry are a low cost Cento brand. These are great for cooking. But when I just want a crisp toast, Fishwife has my creative and culinary heart.”
—Arnold Myint, author of Family Thai
(Buy Cento anchovies / Buy Fishwife anchovies)

Colatura di alici

“People can be put off by the idea of anchovies, but really shouldn’t be scared of using them to add depth to their cooking (unless, of course, there’s a fish allergy to take into account). Same goes for the Italian colatura di alici, a slightly less funky cousin of Southeast Asian fish sauce. I started adding a dash or two of it to my bolognese recipe a few years ago and haven’t looked back. If you can’t tell, I am a devotee of using fridge/pantry staples to add some oomph to my cooking; a little goes a long way but can really be a magnificent flavor powerhouse.”
—Anna Ansari, author of Silk Roads
(Buy colatura di alici at Gustiamo)

Siete Foods Red Enchilada Sauce

“This enchilada sauce is one of my always-on-hand staples to make my Chicken Enchilada Skillet or Chicken and Cauliflower Enchiladas—easy dinners that I make with the sauce and a rotisserie chicken. It’s creamy, has a slight kick to it, and it’s made with very simple ingredients like tomato paste, apple cider vinegar, and chili powder.”
—Jenn Lueke, author of Don’t Think About Dinner
(Buy red enchilada sauce on Siete Foods / iHerb / Amazon)

Subag

“This Somali clarified butter can be made from cow, goat, or camel milks. It has an incredible smell and flavor. The nutty, almost sweet fragrance of it is so appetizing to me that my mouth starts watering as soon as it hits my nose. I keep subag on hand as a pantry staple and it is usually brought back from Somalia to the states by relatives. My favorite way to eat it is spread atop Somali canjeero (sourdough pancake) with oodkac (beef jerky cubes) served on top, and then everything is soaked in shaah (very sweet spiced black tea). It’s a traditional Somali breakfast and my favorite breakfast of all time.”
—Ifrah F. Ahmed, author of Soomaaliya
(Buy subag at BundleHalal)

Bachan’s Japanese Barbecue Sauce

“Bachan’s Japanese BBQ Sauce is my go-to for a quick and easy weeknight dinner. I throw it over any proteins like chicken, shrimp, steak, or tofu while they’re cooking and the sauce glazes the protein like a thick, one-step teriyaki sauce. It’s salty, sweet and so flavorful to serve with any veggies and rice for a super quick weeknight meal.”
—Remi Cruz Parsons, author of Let’s Get Cooking

“I really love this sauce. I love to use it on everything from short ribs to salmon to sweet and spicy meatballs. I love having it on hand in the fridge because it helps me make really quick meals when I want to turn my chef brain off. Usually I pair it with a protein, rice, and an assortment of pickled vegetables and I’m done. I love how simple the ingredients are and it’s a flavor profile I really like: mirin, garlic, ginger, green onion, sesame oil, etc. I like to pair it with the Huy Fong Foods Chili Garlic sauce to add a little extra kick and body.”
—Ifrah F. Ahmed, author of Soomaaliya
(Buy on Bachan’s / iHerb / Thrive Market / Whole Foods)

Oyster sauce

“Oyster sauce is a very important sauce in Chinese cooking. That thick, savory, slightly sweet depth it adds is hard to replicate with anything else. Beyond stir fries and fried rice, it’s amazing as a simple finishing sauce, just warm it with a little sesame oil and drizzle it over steamed vegetables or tofu for an effortless side dish.”
—Kathy Fang, author of House of Nanking
(Buy oyster sauce on Amazon / Weee!)

Crushed Calabrian chile

“Calabrian chile paste has been a staple in my kitchen for years. A small spoonful adds instant heat, fruitiness, and depth to everything: eggs, pasta, sauces. I reach for it over dried red pepper flakes because it brings not just heat, but flavor. The oil and fermented peppers give you richness, acidity, and complexity that flakes just can’t.”
—Joe Sasto, author of Breaking the Rules
(Buy crushed Calabrian chile on Gusto Grocery / Amazon)

Store-bought fried shallots

“I always keep a tub of fried shallots in the pantry. They’re incredible for adding crunchy texture and a burst of flavor to finish a dish. Caramelized and slightly sweet, they play well with just about everything. I love them on top of roast salmon, and over any Southeast Asian–leaning noodle or soup dish. I’ve also been known to sprinkle them over pasta. Highly recommend!”
—Colu Henry, author of Better at Home
(Buy fried shallots on HMart / Amazon)