Marisel Salazar Thinks If You Can Eat It, You Can Probably Put Adobo on It

Welcome to Marisel Salazar​​’s Pantry! In each installment of this series, a recipe developer will share with us the pantry items essential to their cooking. This month, we’re exploring 8 staples stocking Marisel’s Panamanian, Cuban, and Japanese kitch…

Welcome to Marisel Salazar​​’s Pantry! In each installment of this series, a recipe developer will share with us the pantry items essential to their cooking. This month, we're exploring 8 staples stocking Marisel’s Panamanian, Cuban, and Japanese kitchen.


When you think of Latin American cuisine, Panama may not jump to your mind; we’re mostly known for the canal, as a financial hub, and for our breathtaking beaches. Our food is a mix of African, Spanish, and indigenous (like the Kuna Indians) techniques, dishes, and ingredients, with rice, beans, and corn as basic staples. Since the country is surrounded on both sides by oceans, we have incredible seafood, tropical fruits, and vegetables. In fact, our unique terroir has contributed to the worldwide popularity of the award-winning Geisha coffee.

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Shannon Sarna Refers to Herself As A Pizza Bagel

I’m a pizza bagel (or a “matzo-rella” stick, depending on your preference), by which I mean I am Italian and Jewish—specifically, Sicilian and Eastern European Ashkenazi—which heavily influences everything I do in the kitchen. Italian- and Jewish-Ameri…

I’m a pizza bagel (or a “matzo-rella” stick, depending on your preference), by which I mean I am Italian and Jewish—specifically, Sicilian and Eastern European Ashkenazi—which heavily influences everything I do in the kitchen. Italian- and Jewish-Americans (and especially those of us from New York) have much in common: guilt, family, tradition, and of course, a passion for food.

While no food writer speaks for an entire culture, it’s important to note that “Jewish food” in particular is not a monolith. My family hails from Poland and Ukraine, which influences my palate and cooking style. And while many Americans are most familiar with Eastern European-inspired Jewish food, the Jewish people have lived in or been exiled to wide-ranging lands all over the world, including Syria, Tunisia, Lithuania, Yemen, Ethiopia, Uzbekistan, Iraq, Iran, and Mexico—just to name a few. Much as I love matzo ball soup, pastrami sandwiches, and babka, there are so many other uniquely Jewish-American dishes, and stories, to tell.

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The 6 Pantry Essentials in My Shanghainese-American Kitchen

Welcome to Betty Liu’s Pantry! In each installment of this series, a recipe developer will share with us the pantry items essential to their cooking. This month, we’re exploring 6 pantry staples stocking Betty’s Shanghainese-American kitchen.

China …

Welcome to Betty Liu’s Pantry! In each installment of this series, a recipe developer will share with us the pantry items essential to their cooking. This month, we're exploring 6 pantry staples stocking Betty’s Shanghainese-American kitchen.


China is a vast country with various geographies, terrains, and climates. As culinary preferences stem from the ingredients available from the land, it is not surprising that cuisines across China vary immensely. When I visit China, I take great joy in discovering and trying other regions’ cuisines, but despite my love for this vast spread of regional cuisines, I keep coming back to the food I grew up with, the food that brings me the most comfort: Jiangnan (江南) cuisine. My family is from this region, and this is the food I grew up eating. My debut cookbook, My Shanghai, is an homage to my family’s cooking—homestyle cooking from the Shanghai region and surrounding areas—and a written record of recipes that had previously been passed down orally. I grew up with the flavors of this region; it is no wonder this has helped shape my pantry, which is unequivocally Shanghainese-American.

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The 4 Basque-Pyrenees Pantry Essentials in My Kitchen

Welcome to Asha Loupy’s Pantry! In each installment of this series, a recipe developer will share with us the pantry items essential to their cooking. This month, we’re exploring four Basque-Pyrenees staples in Asha’s kitchen.

As a longtime home cook,…

Welcome to Asha Loupy’s Pantry! In each installment of this series, a recipe developer will share with us the pantry items essential to their cooking. This month, we're exploring four Basque-Pyrenees staples in Asha’s kitchen.

As a longtime home cook, former grocery buyer for a specialty food shop, and now recipe developer, my pantry remains much more well-traveled than I am—from Malaysian sambal and shrimp paste to Pragati turmeric from Andhra Pradesh, to Spanish extra-virgin olive oil and Basque peppers. The euphoria I was filled with at the first thought of sharing my pantry was quickly replaced by stomach-dropping dread—what region or country was I actually qualified to write about?

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The 5 Pantry Essentials in My Mexican-American Kitchen

Welcome to Esteban Castillo’s Pantry! In each installment of this series, a recipe developer will share with us the pantry items essential to their cooking. This month, we’re exploring five staples stocking Esteban’s Mexican-American kitchen.
One of t…

Welcome to Esteban Castillo’s Pantry! In each installment of this series, a recipe developer will share with us the pantry items essential to their cooking. This month, we're exploring five staples stocking Esteban’s Mexican-American kitchen.

One of the best pieces of advice I’ve ever received came from my mom, when she told me, “Aprende a cocinar una buena olla de frijoles y nunca tendrás hambre,” or, learn how to make a good pot of stovetop beans, and you’ll never be hungry. After she told me this, I realized frijoles de la olla, with pinto beans swimming in a broth with aromatics like onion, cilantro, and garlic, regularly kept me and my siblings fed when our parents couldn’t afford to put anything else on the table. So when I was first learning how to cook, I made sure to follow my mom’s advice: I perfected a pot of beans.

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