Ask the Cook Jorj Morgan is the Director of Lifestyle Content for BlueSuitMom.com. Her expertise in the culinary field incorporates 25 years of entertaining as well as owning a successful catering company. She is in the process of publishing her first cookbook, "At Home In The Kitchen" due in Spring 2001. Kitchen basics Beth T. writes, "So, I've passed the corner fast food dive and I've faced my empty kitchen. Please help me to stock my cabinets with some basics that will help me create magic. Salt, pepper, onion powder, garlic, now what?" Answer: Stocking your kitchen with some basic food items is the first step to becoming a relaxed and organized cook. Packed shelves are necessary for several reasons. For example, keeping some essential items on hand prepares you for the arrival of unexpected guests. Weekly meal preparation becomes easier, faster, and smoother. And, grocery shopping is better organized and reduced to finding fresh ingredients and specialty items required for specific menus. You definitely do not have to fill your pantry with everything at once. Your tastes, budget and culinary talents will dictate which items you will constantly depend upon, and those, which you only need once in a while. Here are a few of my favorite pantry items that are guaranteed to make short work of a midweek meal. Jars and jars Marinated items store well and add tons of flavor to standard fare. Artichoke hearts, sun-dried tomatoes, olives, sweet and jalapeno peppers are just a few of the great items that you can keep on hand. These foods will add flavor to pasta, spice up a simple sauce, or spruce up an average salad. Veggies in cans New research states that canned vegetables may contain as many nutrients as fresh ones, due to the fact that the process harvests the veggie at the optimum time and preserves without too many added ingredients. Combine canned black beans, canned corn, canned diced tomatoes and canned jalapeno peppers for a terrific Black Bean and Toasted Corn Salsa that is perfect to dip with chips or spoon onto a simple cheese quesadilla. Oils and vinegars Flavored oil and vinegar can make all the difference in boosting the taste of everyday food. Chilled greens drizzled with good quality olive oil and a sprinkle of lemon juice becomes a made-in-moments salad. Alternate the differing flavors of tarragon, champagne, red wine or balsamic vinegar to change the taste of your next salad. Submit your questions for Jorj More feasting challenges: • Quick appetizers • Making lumpless gravy • Grilling summer vegetables • Exciting lunch boxes Jorj Morgan is the Director of Lifestyle Content for BlueSuitMom.com.