"Frozen sliced bialys that I put in the toaster with cheese, either generic American cheese slices or small chunks of serious cheese. The cheese gets all melt-y and gooey, and combined with the crunchy bialy, it's an insanely satisfying comfort food just right for a snowy day." —Ed Levine
"I keep bags of cryovacked udon noodles in my fridge. They last for several months are ready eat in a few minutes, and are much better than instant ramen. Unfortunately, the soup base they come with isn't that great, so I also have a carton of concentrated tsuyu soup base. You can buy it in Japanese markets, and it also lasts for months.
To customize my soup, I'll either add a spoonful of miso paste and a little dash of sesame or chili oil, or I'll go all-out and add some Sichuan fermented chili bean paste and a sprinkle or two of ground Sichuan peppercorns. The best part about noodle soup is that it's customizable with whatever scraps you might have lying around your fridge. Eggs work well, as do chunks of sausage (or hot dog!), and any type of vegetable. In the winter I usually have a cabbage or kale in my crisper, so those make their way in there pretty often. Worst case, I'll use some of the dried seaweed (wakame or hijiki) that I have in y Japanese ingredients box.." —J. Kenji Lopez Alt
"When there's brrrrr-worthy weather outside my door, I like to stay inside, head to the kitchen, and break into our barley stash. One of my favorite warm-me-up comfort foods is the mushroom-barley soup at Veselka, the 24-hour Ukranian diner in NYC that's a bit of an institution here in the Big Apple. Thanks to the Veselka Cookbook, I can make a reasonable approximation at home — no bundling up required. You can find the recipe here on the blog Flavour of the Week. Or you can try my other favorite recipe using this grain: Barley Soup al Verde (pictured here)." —Adam Kuban
Dried Pasta and Corn Kernels
"I... don't really have an answer for this. Cos I don't cook enough. I could tell you what I keep in my pantry ALL the time by default: dried pasta and corn kernels. In case I want to cook pasta or make popcorn. But the reason they're always in my pantry is because I rarely use either of them; pasta will last months and the corn I have is over two years old. I always have frozen dumplings for emergency food, but that's ...my freezer, not my pantry.
" —Robyn Lee
"Masoor dal (pink lentils). These lentils are quick cooking, and perfect for cooking up a warming batch of dal. Served over Basmati rice, it's one of my favorite comfort foods." —Alaina Browne
"Since fresh tomatoes are mealy and just depressing in the winter, I like to keep good-quality canned tomatoes at the ready. They are a treasure. I get the whole, peeled ones and throw them into soups with lentils, chilis with kidney and cannelini beans, or a simple pasta sauce with fresh basil and garlic. " —Erin Zimmer
"Chickpeas! They last forever either canned or dried, they can be spiced up in a zillion different ways, and they're hearty and comforting but healthy, too." —Carey Jones
"Sometimes when it's SIX DEGREES outside, the answer is baking. Warm brownies are comforting and delicious and the hot oven keeps my kitchen comfortable for a little while. I like to add some toffee and sea salt, too." —Maggie Hoffman
"My winter pantry doesn't look much different from my spring/summer/fall pantry, but one item I've been glad to have on hand lately is chicken stock. There's nothing more soul-warming and comforting than a nice bowl of roasted vegetable soup when there's a snowstorm outside. My favorite combo of late has been this roasted carrot and fennel soup paired with this a sage grilled cheese sandwich." —Christine Tsai
Chocolate Chunks and Hot Cocoa Mix
"It's less pantry but same idea kinda: Tollhouse chocoate chunk cookies just out of the oven and hot cocao mix with marshmallows is just about the coziest combo to curl up with in a snow storm." —Erin Adamo