Food Network Magazine recently asked Food Network stars: When you’re quarantined at home, what’s the one pantry staple you can’t live without? Here what they had to say!

Alex Guarnaschelli's Pick: Pickles

“Pickles.They’re a two-for-one ingredient: You can chop them up and mix them into sauces and vinaigrettes for texture — or you can eat them on their own. Batter-dipped and fried pickles? Pickle spears on a crudité platter? Yes! And the brine can be used to pickle anything. When I eat all the pickles in a jar, I pop carrot slices or raw cucumbers in the brine, wait a few days and eat them. It’s like recycling the liquid!”

Jeff Mauro's Pick: French Fried Onions

“Crispy French fried onions. They’re great on salads, in sandwiches and with any protein to add quick crunch and flavor.”

Robert Irvine's Pick: Vinegar

“Vinegar. Whether it’s apple cider, balsamic or red wine vinegar, it adds big flavor to proteins and helps aid digestion. Add a tablespoon or two to roast chicken as it’s finishing, or blend it with oil and fresh or dried herbs for vinaigrettes. Many people prefer a two-to-one ratio of oil to vinegar, but if you’re like me and you want that bite up front, mix it one-to-one.”

Ted Allen's Pick: Dried Beans

“Dried beans are a miracle: cheap, packed with protein and nutrients, and super versatile. I like pintos...and I usually cook them with onions and a smoked ham hock. They can be the main dish, a side, a soup, a salad topping, even mashed and mixed with salsa to make a dip.”

Ina Garten's Pick: Canned Tomatoes

“Canned San Marzano tomatoes, whole, diced and crushed. I can make tomato soup, pasta Bolognese, stewed tomatoes and lentils, pizzas, baked pastas, and lots of sauces. Tomatoes are the most versatile staple in the pantry!”

Kardea Brown's Pick: Rice

“It would have to be rice...It’s a Gullah essential and makes any meal complete. Here in the Low Country we even eat it for breakfast with scrambled eggs.”

Molly Yeh's Pick: Nut Butter

“Nut butters of all sorts! I use them in everything: smoothies, salad dressings, granola bars, frostings and of course, ants on a log — heavy on the golden raisin ants.”

Katie Lee's Pick: Canned Salmon

“I always have canned salmon in my pantry. My grandma would use it to make salmon patties, and I still use her recipe. It’s also great for salmon salad, which is like tuna salad, or to put on top of mixed greens.”

Sunny Anderson's Pick: Canned Black Beans

“Canned black beans are a staple for me because I use them for breakfast, lunch and dinner. I love mashing them for refried beans, draining and rinsing them for a salad or adding them to soups, rice dishes and more.”

Related Links:

10 Healthy Pantry Staples Nutritionists Always Buy

5 Pantry Staples Molly Yeh Always Has (and How She Uses Them)

What to Stock in Your Fridge and Pantry in an Emergency