Food People, Parent Picks: Nicole's Favorite Things
This working mom gets real about feeding your family well, without pretending it's easy.
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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.
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If you read Nicole Washington’s Order Up! interview earlier this week, you already know why we love her. Nicole, the creator of Brown Sugar Food Blog, working mom of two, and breast cancer survivor, shows up to cooking with honesty, practicality, and a lot of heart. Her food is comfort-forward and unfussy, shaped by real life: full-time work, kids with opinions, energy that ebbs and flows, and the belief that feeding your family well doesn’t require perfection or martyrdom. (And if you missed that conversation, it’s worth circling back. It’s one of those reads that sticks with you.)
Here, Nicole shifts into rapid-fire mode for Food People, Parent Picks, sharing the pantry staples, shortcuts, and small kitchen habits that actually help her get dinner on the table. You’ll hear about the ingredient she always keeps on hand, the appliance she swears by, the meal she makes when she’s exhausted but still cooking, and a few very honest thoughts on snacks, baking, and grace. It’s thoughtful without being precious, realistic without being cynical—and exactly the kind of kitchen wisdom you want from someone who’s doing this in real time.
What’s your favorite food gift to give?
Cookies. I actually started a small cookie business while I was going through chemotherapy, it’s called The Cookie Box. It gave me something joyful to focus on during a really hard time.
What are three pantry staples you always keep stocked because they make weeknight dinners easier?
Tomato paste, beans, and crushed tomatoes.
What kitchen tool or appliance do you reach for most as a working mom?
My air fryer. Period.
Do you have a go-to shortcut ingredient that helps you get food on the table faster?
Minced garlic. I hate chopping garlic. I know it’s not as strong as fresh, but I keep jars of minced garlic and those crushed garlic or herb tubes on hand. They’re an easy way to add flavor fast, and I’ll take that win.
Is there one thing you rely on for baking that makes it feel more reliable or less stressful?
For the past few years, I’ve only used organic flour and pure raw cane sugar. I don’t buy white sugar or enriched flour anymore. It’s a choice I feel really good about for my family.
When you’re exhausted but still making dinner—no ordering in—what’s your go-to meal?
Sloppy joes. I make my own sauce and always keep a jar in the fridge. Brown the beef, add the sauce, and dinner’s done in 10 minutes.
What goes into your homemade sloppy joe sauce?
Tomato paste, tomato sauce, lots of Worcestershire sauce, a splash of red wine, garlic powder, onion powder, garlic, brown sugar, and seasoning until it tastes right. (Check out her recipe right here! Or click the video link to Instagram above.)
And you keep that sauce ready to go?
Always.
What’s a kid-approved snack you keep on hand for hangry moments?
Honestly? Goldfish. I hate that I’m saying that, but they love them. Usually goldfish with fruit or a yogurt tube—simple and fast.
Is there one grocery item you always buy because it works across multiple meals?
Butter. You have to have butter in the house.
Has there been a kitchen upgrade that really improved your day-to-day cooking?
The air fryer. Always the air fryer.
Do you have a freezer-friendly or make-ahead meal that saves you during busy weeks?
Baked chicken. You can do so much with it: add barbecue sauce, lemon and garlic, make a quick sauce, serve it with rice and frozen vegetables. It’s easy, flexible, and still feels wholesome.
Is there one seasoning you add to almost everything?
Smoked paprika. It’s such an underdog, and people are sleeping on it!
To wrap this up, tell us. Do you have a favorite cookbook right now?
The Mediterranean Dish by Suzy Karadsheh [Bookshop, Amazon]. We’re working toward a Mediterranean-style way of eating, and her recipes are straightforward, approachable, and really versatile.