What’s your favorite new ingredient?
I've been fooling around with bee pollen. I was really amazed by the texture and have been using it in a fennel and blood orange salad. I just sprinkle on a little pollen like I would white pepper.
What’s the most versatile spice?
I love Sicilian and Mexican oregano, but I think wild oregano is my favorite of all. It adds something no matter how you use it, whether it’s paired with lemon or anything else. Oregano is so Mediterranean in flavor. It’s so heady, almost medicinal.
What’s the most underused spice?
Bay leaves. I have tons of fresh bay leaves around the restaurant. Everyone has their jar at their apartment for a thousand years, but I think fresh bay is just great, especially with tomatoes.