Trader Joe’s is a vibe. Walking in, spotting those Hawaiian shirts, the bright aisles—it just works. I love the store. So does everyone else at The Kitchn. The snacks are gold. The bakery is lethal (those mini sheet cakes are a trap, and I’m happy to be caught). But the real secret isn’t the quirk. It’s that professional chefs shop there too. They need cheap ingredients that don’t taste cheap.
Tengo Eteria, executive chef at Askili in NYC, gets it. His restaurant serves Georgian food. That’s heavy on butter, nuts, herbs, and heat. He knows quality. He shared his cart. Total cost? $24.75. Yes. Twenty-four dollars and seventy-five cents.
Here is what he grabs.
Unexpected Cheddar Cheese ($3.99)
Cheese is expensive. TJ’s private label changes the game. Eteria says the quality rivals stuff costing twice as much elsewhere. He points to the Unexpected Cheddar. Buy it as a block. Shreds. Rounds. It melts like sharp cheddar but hits with the nuttiness of aged Parmesan. Versatility is key. If you are making a cheese board, grab the Double Cream Brie instead. Both are solid.
Boneless Chicken Thighs ($6.99)
Chicken breast is a liar. It’s dry. It’s boring. Thighs have fat. They have flavor. Eteria uses TJ’s boneless thighs. The chickens are free-range. Family farms. Vegetarian feed. The economy is trash right now; you need protein that delivers restaurant-quality results without bankrupting you. His go-to is crispy chicken thighs with a blackberry cilantro sauce. Broccolini on the side. It’s a riff on a Cornish hen dish. You can’t tell the difference.
Spanish Extra-Virgin Olive Oil ($8.49)
Stop buying fancy oil. You don’t need it. TJ’s Spanish Extra-Virgin is clean. Balanced. A little pepper at the finish. Use it for salads. Finish your roasted veggies. Drizzle over grilled meat. It’s consistent. It’s cheap. It does the job every single time. Why overpay for a label when the oil inside is identical?
Balsamic Vinegar of Modena ($2.79)
Modena is where balsamic comes from. TJ’s version carries the PGI (Protected Geographical Indication) stamp. That means it’s legit. Sourced directly from Italy. Eteria uses this for everyday cooking. It’s high-quality. It’s competitively priced. It sits on your shelf. It never goes bad. You need staples that work. This is one of them.
Frozen French Green Beans ($2.49)
Ignore the frozen aisle at your own risk. Produce here is picked at peak ripeness. That means better flavor. Less waste. Fresh veggies often arrive mushy or bland. Frozen haricots verts? Crisp. Green. Perfect for any dish when the seasonal stuff is gone. He also stocks broccoli florets and wild blueberries. Same logic. Peak flavor. Zero waste.
How to Shop Like a Pro
Talk to the staff. Seriously. They know the seasonal stuff. Ask what’s new. They see trends before you do. They will point you toward ingredients you’d otherwise skip.
Go early. Weekday mornings are best. Fewer lines. Better selection. Don’t shop on a Saturday afternoon unless you want chaos.
Mix your markets. If you’re in NYC, buy pantry staples at TJ’s. Buy your fresh produce at local farmers markets. You get the best of both worlds. Convenience and peak freshness.
The cart total sits at $24.75 for five items. That’s less than a lunch salad at most places. Eteria knows how to stretch a dollar without sacrificing the meal. He treats TJ’s like a pantry, not a gimmick. You should too.
What’s the one thing you grab every time you walk through those sliding doors? Is it the peanut butter cups? The pumpkin spice latte mix? Something else? Leave it in the comments. We’re always looking for the next must-buy.
