Bubbly: I am one of those New York clichés in that I always have Champagne in my fridge.
Bee pollen: I read somewhere that bee pollen can help you ward off colds and allergies, and I swear since I starting putting it on yogurt almost every morning, I haven’t gotten any colds.
Beauty products: Which always annoys my chef boyfriend. I have all these facial sprays — my favorite is Caudalie — and they’re just so refreshing when you keep them in the fridge.
Condiments: I am a sucker for artisanal condiments: Sir Kensington, Brooklyn Delhi, Basbaas sauce. I cook a lot of simple things — quinoa, roast veggies — and a sexy condiment always perks things up.
That’s my jam: I’m a bit of an indie jam addict! It’s a fun souvenir, especially from the West Coast. There’s Ayako & Family in Seattle, Sqirl in LA, June Taylor Jams in San Francisco. I don’t eat the jam as fast as I collect it, though! I need to host some tartine parties or something.
PG Tips black tea: I like a good, strong English breakfast tea. Great for gradually waking up and for dipping biscuits.
Jacobsen sea salt: Flaky sea salt is great for seasoning food right at the last minute to maintain the clean, crunchy quality that comes from its harvest. I visited Ben Jacobsen at Netarts Bay in Oregon, and it was wonderful to see how they make a product that I love to use.
Westwind Orchard’s apple-cider vinegar: Vinegar is great for balancing salt and fat. My friend Fabio makes incredible apple-cider vinegar at his farm, Westwind Orchard.
Microplane: This little tool serves many purposes, but I especially love using it to get a nice fine grate on Parmesan to cover a grilled cheese sandwich.
Mortar and pestle: This one is perfect for getting your spices to blend together before seasoning. And it’s also a great upper-body workout!
Aged meat: Usually we have some piece of meat aging in fridge, whether it be a local bird or a piece of beef sitting in there waiting for its day to be used. I usually get something like that a week out.
Ceramics: It’s beautiful — all of it was handmade for our restaurant, Take Root, by Felt+Fat. When we closed in the summer, we brought everything to the house.
Sweet treats: We always have really trashy ice cream bars, like the ones from a gas station. It’s usually a really gross processed thing. People are always shocked. The other day, a guest was over and saw a Chipwich, and they were like, “What the hell is this doing in here? You guys don’t eat like this?” We were like, “No, sometimes we do.”
Sourdough starter: I make a lot of fresh bread. Fermented chili sauce: Any sort of hot sauce or fermented chili sauce — either homemade or the kind by Huy Fong Foods, Inc. I like to put hot sauce on most things I eat.