🥔 Food People, Parent Picks: Jamie's Favorite Things
Jamie Milne of Everything Delish on whipped feta, the mandolin on her counter, her husband’s Traeger, and the soup she makes when she needs to feel warm and loved.
Food People, Parent Picks: we ask our favorite chefs, food writers, and industry insiders who we interview in our Order Up! Series to share the products, books, and bites they can’t live without.
🥔 One Potato is a reader-supported newsletter — Subscribe to receive our Order Up! interviews and our Food People, Parent Picks series weekly.
Earlier this week, we talked with Jamie Milne, one of the original food influencers and the creator of Everything Delish, about the Toronto table she grew up at: Shabbat dinners, her grandmother’s shake-and-bake chicken wings, her mom’s strawberry-pecan salad, and the open-door welcome that shaped how she feeds her own two kids. As always, you can revisit that interview right here! And preorder your copy of Everything Delish on Bookshop or Amazon.
Today we’re getting practical. From the three things always in her fridge to the store-bought shortcut she swears by (reluctantly), the tool that lives on her counter, and the soup she makes when she needs to feel warm and loved — these are the picks that actually make Jamie’s kitchen run. Tired-parent approved.
Three pantry or fridge staples you always have on hand?
Dijon mustard, mayo, and olive oil.
You call yourself a “schmear enthusiast.” What’s your current favorite schmear, dip, or spread?
Whipped feta, hands down. It’s a dip, it’s a schmear, you can just plate it — it goes with everything. It’s basically my personality.
The realistic dinner you make for the family without even thinking?
Oven-roasted salmon. It’s super simple: just Dijon mustard, olive oil, lemon juice, salt, and pepper. I serve it with a black kale salad with currants and toasted pine nuts, and an easy dressing of olive oil, lemon juice, rice wine vinegar, and honey.
A store-bought shortcut you swear by, no apologies?
Okay, I’ll admit it: jarred garlic. I really don’t love it, but if you’re making something super garlicky and you don’t feel like getting your hands all garlicky, it’s there in a pinch.
Favorite kitchen tool?
Right now, my microplane and my mandolin. The mandolin has a hand guard, so it’s actually safe to use. The microplane saves me on garlic, and I use the mandolin to slice onions really thin — I love keeping a big jar of pickled onions in my fridge.
Pregnancy craving with Blake?
Nothing to do with pickles, surprisingly: Honey Bunches of Oats with really ice-cold milk and ice cubes in it. It had to be freezing cold. I ate it constantly.
Your husband, Brandon, is a great cook too. What’s his specialty?
Meats. He’s amazing at it and loves to smoke them. We have a Traeger and love having family over to smoke any kind of meat. He makes the best ribs and steak.
Grab-and-go toddler snack you keep stashed for hangry moments?
A pouch. We love our pouches; the Serenity Kids ones are great. But I also make a homemade granola and put it in a bag for Jack. It’s one of the few things I make that he’ll actually eat. He’ll ask, “Are there chocolate chips in it?” and I say no — it’s a raisin, but he’ll never know.
A cookbook author or creator you always turn to?
Two I love. Adeena Sussman — an incredible cookbook author, a huge mentor and inspiration to me [Bookshop, Amazon]. And Carleigh Bodrug from PlantYou, a close friend for years. She brings such a great flair to vegan recipes and makes me want to be more innovative about working plant-based options into what I do. [Order Carleigh’s book PlantYou Quickies: 140+ Nourishing Plant-Based Recipes for Busy People on Bookshop or Amazon]
Your favorite seasoning, sauce, or finishing touch?
Maldon salt, for sure — you’ve got to finish with it. And I love making a quick dressing for everything, even just an herby oil with fresh herbs, garlic, and oil. It takes an extra five to seven minutes, but it’s worth it, especially on proteins.
Your comfort meal — when you’re sick, or just need to feel warm and loved?
Matzo ball soup, for sure. With really fresh challah on the side.