Butter, my 12 inch cast iron pan, noodles (any kind), berbere spice mix (I put that xxxx on everything), and eggs.

I was going to say olive oil etc, but in reality I need a cup of tetley, milk and sugar multiple times a day. Despite returning from the UK 12 years ago, my love for a cuppa will never die. I even travel with a electric kettle sometimes like a bougie little bitch.

Gouda, Havarti, really really sharp English Cheddar, Parmesan Reggiano, and Manchego.

I am, as they say, crackers for cheese.

Olive oil, garlic, firm tofu, apples, and popsicles make for a weird list, but I'm sticking to it (while it's warm, at least).

Sherry vinegar, peanut butter, dried pinto beans, white rice, eggs

Honey, hot sauce, chocolate chips, olive oil, cheddar cheese.

Not sure it’s really a kitchen staple, but I do drink a kombucha every single day, without fail.

A sharp knife, decent cheese, builders tea, some biscuits (preferably plain chocolate hobnobs), and good light-roasted coffee.

This question is irresistable, I love it.

kimchi, parsley, eggs, lemons, rigatoni

Kosher salt, Vegemite, sourdough, hummus, mandarins. Might be different in winter.

My kitchen wouldn't be my kitchen if I couldn't bake challah, so I'll go over the arbitrary 5 limit and say flour, salt, grapeseed oil, eggs, sourdough starter, honey, and saffron.

Kosher salt, olive oil, maple syrup, cilantro, and cardamom (not all at once).

Lemons
Cherry Preserves
White Pepper
Fresh Mozzarella
Sour Dough for toast
Coffee is its own kitchen universe

Chunky peanut butter
Olive oil
garlic
A loaf of sour dough bread
Sharp cheddar cheese
(on reflection, that would make a very odd grilled cheese sandwich. Maybe I should replace my irreplaceable jar of Skippy with a ripe tomato?)

My knife
My skillet
Olive oil
Salt
MSG

It's very hard to choose five, but I make sure that I can pull my marinara sauce together at any given moment: extra virgin olive oil, garlic, kosher salt, and my two splurges: Bianco DiNapoli Organic Whole Peeled Tomatoes and the "Little Italy" spice mix from thespicehouse.com.

(Also needs a pinch of crushed red pepper flakes and ideally some fresh basil, but since we're limited to five, I can live without those.)

Black beans
Cheddar cheese
Corn tortillas
Fresh olive oil
Avocado
(I could probably live off that for a month and hardly complain)

Tostitos tortilla chips - restaurant style
Ortega taco sauce
shredded Colby jack cheese
Valsic jalapeños
Cheap light beer

It's safe to say I have a nachos & beer problem. Spread 12 full chips out on a cookie sheet (nibble on the broken chips while digging thru the bag for full chips), hit each chip with taco sauce, a jalapeños slice, and a strong pinch of cheese. Place under a broiler until the cheese is fully melted and perhaps slightly browned, just don't burn the chips. Enjoy with a cold beer. The best way to end the day.

Soy creamer, tofu (extra firm), basil, pistachios, bean coffee

Maldon sea salt, my homemade herb butter, pickled red onions, chili crisp, sushi rice

Olive Oil, Sea-Salt, Pepper (in my Pepper Cannon), Pasta, Polpa di Pomodora (Mutti brand)

Avocado oil, eggs, Kerrygold butter, tortillas, smoked paprika

• Kosher salt for seasoning
• "Kosher"/Course salt for cleaning cast iron, seasoning water, including with spices being ground, various other uses
• Canned tomatoes, generally have a few brands I go between depending on the store
• Olive Oil
• White/Yellow Onions

but also Garlic, Fresh Tomatoes, Scallions, Olives, Rice, some kind of small pasta... etc. I firmly believe bevvies should not count here.

Bucatini, fancy olive oil, Maldon sea salt, yogurt, parmesano reggiano.

Side note, when I met Joanna (at Adam Roberts' book reading) and it came up in conversation that I had recently finalized my divorce, she gave me a high five 😂

Olive oil; chili garlic oil (makes the best fried rice and scrambled eggs); kosher salt; country crock avocado oil butter sticks; Iron Seed (simple hot sauce a family member made during pandemic and I’m down to my last bottle 😭).

Olive oil, Kosher salt and black pepper in a grinder are like the free space in bingo...

-Eggs
-Ramen/Udon/Soba noodles - usually the refrigerated ones, but I'm not too good for a pack of Top Ramen on occasion
-Sharp Cheddar
-Crackers/tortilla chips
-A 'spicy' sauce (sriracha, chili crisp, salsa)

I’ll leave out pantry staples like good olive oil (Fat Gold!) tinned fish and Maldon salt to list perishable items I have at all times. With a moderately well stocked pantry you can make a whole lot of other things if you have these on hand!

Fennel
Italian parsley
Lemons
Kerrygold salted butter
Eggs

Olive oil, parmesan, soy sauce, white and red miso (can those count as one?), and kosher salt. Well, for ingredient basics, anyway.

For equipment, a sharp knife, a nonstick skillet, a good cutting board, and some sort of chopper/blender/food processor are also necessary, as I've learned from moving abroad for short periods in recent years. On the last stint in Germany last year, I managed to get something that was a combo immersion blender and mini prep chopper, and made do with it for 6 mos.

A bit of a cheat, but are we talking foodstuff?

- Eggs
- Butter
- Olive Oil
- A wedge of Parmigiano Reggiano
- Chili crisp

Or are we talking tools?

- 12" carbon steel skillet
- 6 quart enameled dutch oven
- 8" Chef knife
- Chinese vegetable cleaver
- A hefty maple cutting board

Butter, olive oil, garlic, kosher salt, white pepper. And since I can't limit it to five - herbs de province.

Butter, whole peeled canned tomatoes, diamond crystal, onions, chicken thighs.

Knorr tomato bouillon
Butter
Yellow onions
Kosher salt
Meat

5 ingredients? These are the basis of most of my cooking lately because I can build off them.
1) Olive oil
2) Butter
3) Kosher salt
4) Lemons
5) Thyme

5 pieces of equipment? These are things I use almost everyday.
1) 10" chef's knife
2) 12" cast iron pan
3) 3 quart sauce pan with lid
4) Tongs
5) Slotted spoon

5 pieces serving/storage pieces? Again, these are the things I use almost everyday.
1) A deep soup/pasta bowl
2) A 10" dinner plate
3) A 8oz jar with a lid that won't leak
4) 2 qt container with a lid
5) A stack of washable ziploc bags

Honestly, after 20 years since culinary, I've accumulated a lot of STUFF but limiting myself to just 5 things makes me realize how much I actually use. Like the 4 different tong sizes I use. Like the difference between a skillet and rondeau. Like the stack of half sheet pans I have that's next to the stack of quarter sheet pans and the stack of eighth sheet pans. Sure, I probably cook differently than most people but I do try to use the stuff I have. If I don't, it gets given away/donated so I can make room for other stuff. Like a dehydrator or a vacuum sealer.

A bit late to the party but I'm game.
5 ingredients:
1. Salt
2. Pepper
3. Coffee
4. Butter or Olive oil
5. Bread

5 pieces of equipment:
1. chef's knife
2. Stainless Steel skillet
3. Enameled Dutch Oven
4. a Colander
5. A good spatula

Somewhere on the web, I saw this related question:
Besides salt and pepper, what spice do you consider essential/what spice do you use the most?
...and my answer would have to be cumin.

I’d have dinner with all of you.