Food Network Magazine Editors' Favorite Grocery Store Buys

"No picnic is complete without prosciutto. It’s great on its own or in combination with cheese and fig jam if you’re feeling fancy."

— Carol Lee, Editorial Assistant

"My favorite breakfast treat: orange marmalade on a homemade scone. I’ve also been known to make a mean roast chicken with a marmalade glaze."

— Pamela Mitchell, Special Projects Editor

"I’m obsessed with anything pickled. With this delicious pickle de gallo, I can get my fix even when I’m eating chips and salsa!"

— Robb Riedel, Managing Editor

"Our family may not agree on how we like our eggs (Team Scrambled! Team Over-Easy! Team Omelet!) but we unanimously can’t live without them, and we go through several cartons a week."

— Ellen Seidman, Executive Editor

"This chili paste is great as a condiment and as an ingredient. I add a heaping spoonful to noodles and rice dishes and use it as a base for sauces, vinaigrettes and glazes."

— Anikah Shaokat, Assistant Food Editor

"There’s a bona fide sweetness to this bread, so it’s my top choice for toast. A swipe of butter and a sprinkle of flaky salt takes it to the next level."

— Teri Tsang Barrett, Deputy Food Editor

"These dark chocolate chips are extra large, so they’re perfect for jumbo cookies! They’re also excellent trail mix material: I like a ratio of 90% chocolate chips and 10% nuts."

— Liz Sgroi, Executive Director

"I love spicy mayo — it’s great on so many things! I’ll put it on a sandwich, dip fries in it or drizzle it on sushi."

— Kate Trombly O’Brien, Food Editor

"I always want something sweet after lunch and dinner. The double caramel and cookie-flavored pops are my new go-tos."

— Belle Bakst, Associate Market Editor

"The very first thing I learned to cook was a Reuben ring made with crescent roll dough, and I kept riffing and experimenting from there. This dough is the perfect base ingredient for easy, creative meals."

— Carina Finn Koeppicus, Senior Features Editor