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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.
In her Order Up! interview on Tuesday, Eden Westbrook of Sweet Tea + Thyme shared how her Southern roots, family life, and years of recipe testing have shaped the way she cooks now: comfort-forward, unfussy, and deeply practical, but most importantly, full of love and connection.
For this segment of Food People, Parent Picks, Eden keeps that same energy, sharing the pantry staples, kitchen tools, and small habits that bring so much joy to her kitchen and to her cooking.
Do you have a favorite cookbook you return to again and again?
In Pursuit of Flavor by Edna Lewis. I love old cookbooks, and hers feels timeless but still practical. She writes about ingredients you don’t hear about much anymore, which always makes me want to learn more and track them down.
What’s one pantry staple you always keep stocked because it rescues a meal when you’re short on time?
Potatoes. They go with everything. Roast them, mash them, throw them in soup or stew—done. My son loves Parmesan-crusted potatoes: grated parm, seasoning, oil, baby potatoes cut in half, roasted. Simple, comforting, and you don’t have to think too hard.
What’s one kitchen tool you reach for every single day?
A big wooden spoon. It works for everything.
Do you prep one “make it once, use it all week” component to make dinners easier?
If I know it’s going to be a big week, I roast two chickens. You can turn them into soups, stews, chicken salad, pulled chicken sandwiches, empanadas…really anything. It’s especially clutch when it’s cold.
Is there a store-bought shortcut you love and don’t feel guilty about?
Rotisserie chicken, always. When time is tight and you don’t want to cook, it saves the day.
Do you have a favorite pot or pan you always reach for?
A cast-iron braiser with two handles. It can roast, braise, fry, go on the stove, in the oven, even on the grill. If I had one pan, it would be that one.
What’s your favorite food gift to give?
Homemade vanilla bean paste. Vanilla beans are more affordable than people think, and with about $30 worth you can make multiple jars. It lasts forever, people love it, and I’d rather make ten jars than buy one tiny store-bought one.
Is there a Southern pantry ingredient you think more people should cook with?
Sorrel, hibiscus, and magnolia blossoms. Magnolias are edible. You can make tea, cocktails, or even baked goods with them. Imagine serving someone a magnolia tea cake—where else are they getting that?
What’s one thing in your kitchen that makes cooking feel joyful instead of like a chore?
Surrounding myself with things I love. My Lenox Spice Village makes me smile every time I cook. Use tools and objects that bring you joy—beautiful spoons, meaningful pieces, things with history. A happy kitchen makes better food.
That feels like the perfect note to end on—have a happy kitchen.
Exactly. People can taste it.
