Mark Bittman's New York Times column today offers nothing but great advice for the home cook. Print it out, keep it, hold on to it forever.
I already do a few of these things, Parmigiano-Reggiano is the undisputed kind of cheese, and I keep some in the house at all times even though it is a little pricey.
But I think the best tip of the lot is about the stock. I don't use boulion cubs, nothing but salt, but I sadly to use a lot of canned or carton stock and I hate it. But making stock is a pain in the ass for little reward. His advice to just throw an onion, carrot, and celery stalk into some water and let it simmer for a little bit is great stuff and I'm going to start doing it as soon as I can.
The only one I would take issue with is the bread crumbs. I guess I could make a batch and hold on to them, but it seems like such a pain.