What Our Line Cook-Turned-Editor Always Keeps in His Kitchen

For the second installment of our series exploring our favorite chefs’, content creators’, and Food52ers’ kitchens and pantries, we turned to our Editorial Assistant, Paul Hagopian. If you’ve spent time on our site, you’ve probably read at least one of his pieces—like the pastry chef who makes “infinite” desserts, the TikTok star disrupting the salmon industry, or his taste-test of 31 nonalcoholic beers. We asked the line cook-turned-writer to tell us the five things always in his kitchen—here’s what he said.

1. Homemade Pickled Jalapeños

To make this super-versatile condiment, Paul boils equal parts white vinegar and water, adds a big pinch of salt, then pours the brine over sliced jalapeños and some smashed garlic cloves. Once the whole thing cools to room temp, just store it in the fridge. Don’t forget about the brine: It’s a great marinade for chicken thighs and other proteins.

2. Salami

Right now, Paul has a package of sliced salami from Trader Joe’s in his fridge—but any kind will do, he says. “Salami and scrambled eggs is the best breakfast ever,” says Paul. It’s also ideal for snacking and can easily add a ton of flavor to pastas, pizzas, and other dinners.

3. Old Bay Seasoning

“Gotta have Old Bay,” says Paul. “I’ve had this everywhere I’ve ever lived. It’s the first thing I’ll buy when I move into a new apartment.” It’s great on potatoes, fish, chicken—“just about anything.”

4. Grey Poupon Dijon Mustard

Paul uses this mustard for pretty much everything—in salad dressings, added to tuna salad, spread on sandwiches—because it’s super consistent and high quality. “I grew up with Grey Poupon. I trust it.”

5. Siggi’s Drinkable Yogurt

This yogurt drink lasts “forever” in the fridge and is “great in smoothies” (along with almond butter, frozen berries, chia seeds, protein powder, and a splash of water).

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What ingredients do you always keep on hand? Tell us in the comments!