What Chefs Buy at Trader Joe's

Trader Joe's is famous for its unusual selection of foods. We asked some star chefs to name their favorites.

“I crush the Bamba Peanut Snacks over pad thai or just eat them like cereal — don’t judge!”

-Spike Mendelsohn, Vim & Victor, Springfield, VA

“The Hot & Sweet Jalapeños are perfectly balanced and crisp — they’re great on everything.”

-Jeff Mauro, co-host of The Kitchen

“My family loves the Broccoli & Kale Pizza Crust. We add shaved cauliflower, sumac-dressed kale and goat cheese.”

-Jeramie Robison, City Hall Bistro, Dallas

“Trader Joe’s does great olive oil. Their top-of-the-line stuff, like the 100% Greek Kalamata Extra Virgin Olive Oil, is perfect for finishing dishes.”

-Anne Burrell, co-host of Worst Cooks in America

“When I work long hours without eating, the Dark Chocolate Covered Almonds fuel me.”

-Rodney Scott, Rodney Scott’s Whole Hog BBQ, Charleston, SC

“The Organic Balsamic & Fig Dressing is great on salads, and I love using it as a marinade for grilled pork chops.”

-Matt Abdoo, Pig Beach, Brooklyn

“I’m addicted to the Speculoos Cookie Butter. I’ve used it in sauce for bread pudding and in filling for king cake.”

-Mike Brewer, Copper Vine, New Orleans

“We love the Tarte d’Alsace, a take on tarte flambée. We ignore the cooking instructions and heat it on a pizza stone.”

-Sayat and Laura Ozyilmaz, Noosh, San Francisco

“Fresh is best, unless you’re stressed! The Pastry Bites with Feta Cheese & Caramelized Onions are one of my favorite apps for cocktail parties.”

-Nancy Fuller, judge on Spring Baking Championship

“The Red Pepper Spread with Eggplant and Garlic is a fabulous dip for unexpected guests.”

-Brian Riggenbach, The Mockingbird, Nashville

“The Gluten Free Norwegian Crispbread is a great base for canapés or avocado toast.”

-Franklin Becker, La Central, New York City

“I’m obsessed with the frozen Just Coconut Chunks for smoothies. So satisfying!”

-Katie Lee, co-host of The Kitchen

“I’m a sucker for a good dip, and Trader Joe’s makes the best Creamy Spinach & Artichoke Dip I’ve ever had.”

-Camille Cogswell, Zahav, Philadelphia

“I’ve been making a dried portobello powder from scratch in my restaurants for years, but now I skip that step at home and use the Mushroom & Company Multipurpose Umami Seasoning Blend.”

-Christopher Gross, Geordie’s, Phoenix

“With some fresh vegetables, the Spinach & Kale Greek Yogurt Dip is the perfect healthy snack after a long shift.”

-Leigh Omilinsky, Bellemore, Chicago

“I can inhale a bag of the ¡Mango! ¡Mango! Fruit & Yogurt Gummy Candies in one sitting.”

-Natalie Saben, Pacific Standard Time, Chicago

“I use the Mirepoix (prechopped carrots, onions and celery) to get a slow-cooker soup going or prepare a Bolognese.”

-Jose Guerrero, ViewHouse Eatery, Bar & Rooftop, Denver

“I love getting Trader Joe’s care packages from loved ones. I turn the Chocolate Brooklyn Babka into French toast.”

-Lisa Marie White, Thompson, Nashville

“I sauté the Cauliflower Gnocchi in oil and butter. When the butter browns a bit, I add a squeeze of lemon juice, freshly grated parmesan and flaked sea salt.”

-Tyler Anderson, Millwright’s Restaurant and Tavern, Simsbury, CT