Cooking like a pro doesn’t mean you have to chop, simmer, and whisk everything from scratch. We have these 10 grocery items to prove that, and all of them are chef-approved. The best part? They cut prep time without cutting flavor! These are what you need for the busy weeknight ahead.
10. Frozen Precooked Rice
Busy chefs and food editors like Molly Adams swear by using frozen precooked rice. No burned pots or uneven simmering to think about. And yet, it works well in soups, fried rice, or as an easy side. The best pick? plain rice with minimal additives. It offers perfect texture, minimal cleanup, and real rice (not instant mush).
9. Frozen Spinach
Using frozen spinach is one of those shortcuts that feels too easy. It doesn’t spoil quickly and it keeps its nutrients. Using frozen spinach also challenges the assumption that greens always need to be fresh to be healthy. When shopping, choose bags labeled 100% spinach with no added cream or sauces. It can go straight into pastas, soups, or omelets.
8. Store-Bought Puff or Phyllo Dough
Pastry pros like Claire Saffitz and Christina Tosi openly use frozen puff or phyllo dough when their quality matches (or surpasses) homemade. This shortcut lets them skip complex lamination and still deliver layers and flakiness. When buying, choose the types with butter for flavor. It can lift home baking without the time or physical investment.
7. Pre-Chopped Mirepoix (Onion, Carrot, Celery Mix)
Many grocery stores now carry containers of pre-chopped mirepoix, and it’s a lifesaver for stews, soups, and sauces. So yes, chopping veggies isn’t always a must-do kitchen ritual, as long as you choose fresh pre-chopped varieties. Tip: look for firm and bright veggies without excess liquid in the container.
6. Canned Beans
Canned beans are a pantry staple that chefs aren’t shy about. These beans have been praised for having consistent quality and their ability to hold up in everything from soups to salads. To stay on the safe side, look for low-sodium versions made with just beans, water, and salt.
5. Store-Bought Stock or Broth
Good boxed or jarred stock is a shortcut that pros also lean on. It’s a practical choice when homemade isn’t available. For home cooks, it also provides a reliable and flavorful base for risottos, soups, and sauces without the freezer space or time that homemade demands. For great results, use versions with short ingredient lists and no artificial flavors.
4. Rotisserie Chicken
That’s right, both chefs and food writers have endorsed this weeknight game-changer. The best rotisserie chicken is the one with golden skin and meat that stays moist. It’s ready to be shredded into salads, soups, sandwiches, or even tacos. It’s widely available, affordable, and can save you hours of prep. We’re in love with this one!
3. Jarred Tomato Sauce
Jarred tomato sauce is another surprising chef-approved staple. Lidia Bastianich has admitted to keeping jars in her pantry, and she even launched her own line that shows how valuable a quality sauce can be. Good brands capture that flavor of ripe tomatoes better than (out-of-season) fresh. Look for labels with herbs, olive oil, and no added sugar.
2. Mayonnaise
For store-bought mayonnaise, chefs love the fact that the emulsification is so consistent it’s not worth whisking your own at home. In simpler terms, store-bought mayo is reliably smooth and stable every time. Choose versions with real egg and oil, and you’ll have a great base for dips, dressings, marinades, and even a chocolate cake!
1. Dried Pasta
Even in Italy, chefs don’t always use fresh pasta. The truth is dried pasta is also celebrated for its ability to hold sauces. Marcella Hazan also wrote about it, explaining that certain shapes work better dried. Look for bronze-cut, semolina-based pasta. The one with a rough surface is made to grip sauce. It’s the ultimate shortcut: shelf-stable and ideal for both quick dinners and dinner-party dishes.