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.