Editorial & Production Assistant
, 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. We asked the line cook-turned-writer to tell us the five things always in his kitchen—here’s what he said.
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 forRight 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.
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