Sweets Editor Carrie
Things that apparently dominate my fridge (by number): Jam (11 plus 1 apple butter), condiments (10, excluding shelf stable products like the 5 hot sauces that live in the cupboard), and beer (a few bottles of 4 brands). This seems pretty accurate, as I have jams for toast, jams to be swirled into Greek yogurt, jams to eat with cheese, and jams to eat plain. I guess you could say that, in general, I like to put things on other things.
The beer is a result of entertaining and generous friends. We buy beer. They bring beer. It's beertastic. Fridge staples include olives, fruit, and yogurt, plus butter, eggs, and milk for baking. The bowls are filled with various leftovers: raita, pickled onions, and tomato avegolemeno soup.
A Hamburger Today Editor / Photo Czarina Robyn
My fridge (shared with my roommate Shann; I marked most of my stuff) is quite unexciting and not particularly organized. We cook, but we're not avid chefs. This is fuller than it usually is—I just happen to be cooking more lately since I'm trying to follow a healthier diet. The most unique part about our fridge may be that the top shelf is mostly full of my chocolate bars from Norway (like these). Yeah, I know you're not supposed to put chocolate in the fridge, but if I didn't put them in there, many would've goo-ified in the heat of the summer. Some of the bars have been there for months upon months and have still retained their Nordic deliciousness. —Robyn Lee
Drinks Editor Maggie
It's not quite a full sized fridge, so it gets full of bottles to taste and review fast! —Maggie Hoffman
Slice Editor Meredith
For the most part this is an accurate representation of my fridge situation. I splurge on fancy blue eggs and Luxardo cherries. Pork grease (top shelf, far right) can usually be found and many types of pickles. Having buttermilk in the fridge is sort of security blanket item—what if there’s a biscuit 911?! Broadbean chili paste (located next to cherries) makes anything Sichuan, which makes it a staple. Less common, but currently an obsession, charcuterie type items on the bottom shelf: hog casings, finished guanciale in Ziplock, lardo mid-cure in glass/foil contraption. Then some normal single lady stuff like flavored Greek yogurt, fancy condiments, lettuce and such. —Meredith Smith
National Managing Editor Erin
This is pretty typical. Cold bottles of fizzy water from my Sodastream. Eggs and Greek yogurt, those are essentials; my fridge feels barren and sad without them. Plenty of items in small tubs: olives, spicy hummus and grape leaves from my favorite Brooklyn market Sahadi's, and pickled veggies galore. There's a collection of mustards you can't see on the door and in the crisper right now: asparagus, ramps, and other spring produce! —Erin Zimmer
New York Editor / Scooped Columnist Max
I'm honestly too ashamed to show my fridge right now, which is basically a Siberian desert of chilled wine, chile paste, and a knob of ginger that really needs to go.
So here's my freezer, a much less depressing sight. I'm testing some recipes from the Bi-Rite Creamery ice cream cookbook so there's plenty of ice cream in there, as well as a lemon sorbet and orange sherbet from earlier. Oh, and a healthy supply of gin and Zubrowska, a Polish bison grass vodka that's really delicious.
What? The bones? Those actually belong to my [vegan] roommates. I think they're holdovers from their seder. Though I haven't heard a peep from my normally noisy downstairs neighbor lately...
Chief Creative Officer Kenji
The top shelf holds all my pickles and Asian sauces (there's a couple jars of dills from last summer, a jar or ramps from last spring, some pickled mung beans, and a couple quarts of Homemade Vegan Kimchi). The second shelf has more prepared sauces (cran/raspberry jam, kabayaki glaze, pickled red onions, scallion oil, preserved lemons, etc) along with some ready-to-eat stuff (more beans, a tomato sauce with braised beet greens, spicy mayo), the shelf below that has my wife's lunch (pink), my lunch (black), Hambone's lunch (white), some fresh fruit, eggs, and tofu, and the bottom shelf and drawers are all devoted to fresh produce. My wife would like to point out that I went through the fridge and threw out about four containers of questionable materials before snapping this photo. And this was taken before Yuba entered our lives! —J. Kenji López-Alt
SE Overlord Ed
Serious Chicago Editor Nick
Believe it or not, but I have a very sophisticated fridge system, which I've developed over the years to deal with the all the leftovers I have from cooking Dinner Tonights and going out to eat. Leftovers up top, Asian condiments and cheeses in the middle, and eggs and bacon on the bottom shelf. But it's a precarious system, and when I am in the middle of a roundup, like the rib tip and hot link one I'm currently working on, all that order tends to disintegrate. I currently have smoked meat stuffed into whatever container I can find, because I don't have the heart to throw it away. There are some bright spots. Like usual, the bottom right drawer is filled with lettuce and other greens, while the bottom right drawer has chiles, both dried and fresh. —Nick Kindelsperger
Senior Managing Editor Carey
I tend to do most of my eating out of the house (so many restaurants, so little time), so when I'm home, it's cheap, fresh, and simple: vegetables (see: big bunch of kale), eggs, and legumes. Parmesan and chorizo get added to lots of things. And plenty of white wine (me) and cheap beer (boyfriend). Don't judge the Cono Sur, it's not at all bad (the Chablis is hiding in back). —Carey Jones
This was taken right before I was about to head west for a few days so my fridge is pretty sad and empty. Here's my freezer: two loaves of challah (one crumb, one choc chip crumb) from the Challah Fairy, unsalted butter for baking expeditions, two batches of pesto from last summer's basil-heavy CSA, broccoli, pepitas, sesame seeds, some long-forgotten bananas, a LaFrieda steak, coffee beans from Mexico, and half of a Double Decker, which I promptly ate after taking this photo. —Jessica Leibowitz
General Manager Alaina
Tech Support Ben
In my fridge are various leftovers (matzo ball soup leftover from Passover, polenta with ramps, lime wedges from taco night), veggies (celery, lettuce, cilantro), beer, some wine, and for some reason a lot of different juices. I don't know the story with those—they must be my current or former roommates (the old ones left and new ones came in last week). In the freezer is a ton of frozen homemade stock, some vegetarian chili from Kenji's recipe (it was so good!), reserved chicken fat, and some frozen veggies, which I always keep on hand in case there's nothing good at the market or I don't have time to shop. This is a bit disarrayed but pretty typical of my usual fridge style. Though the roommate switch led to a fridge cleanout, so it's slightly less overstuffed than usual. —Ben Fishner