What are Philip Krajeck’s favorite ingredients?
Simple stuff is the best — different types of salt, and lemon juice because I think acidity is important, or vinegars. It helps food pop. And really good quality olive oil — we buy pallets at a time. I like chili flakes a lot, too. We have a lot of different varieties of dried chili, from traditional red pepper flakes to Aleppo, which is from Syria. And there’s another one I love called piment d’espelette and it’s a Basque-French, dried, really fine chili that we use for seafood specifically. It’s a little hot, but it disappears quickly and it’s less invasive than black pepper.