Someone’s in the Kitchen…

Chef Lior Lev Sercarz, owner of the New York City spice shop La Boîte and author of Mastering Spice, shares the pot every cook should own, a super-seasoned vegetable recipe, and more.

HIS NUMBER ONE COOKING TIP. Get a scale. Cups and spoons measure volume, not weight, so it’s very hard to always get the same amount. But a gram is a gram. Dough and most desserts require precision. HIS SECRET INGREDIENT. Spices! They can transform the simplest dishes into great ones. For example, in my recipe for roasted mixed vegetables (right), fennel seeds soften the intensity of Aleppo pepper, and sumac’s tartness is balanced by the warmth of cinnamon. HIS BEST FOOD MEMORY. Dinner by myself at Les Maisons de Bricourt, a hotel in France. I worked there as an intern and went back seven years later to eat what I consider one of the most important meals of my life: a six-course tasting menu that helped me realize basic food—like a brown sugar–roasted pear—could be…

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O, The Oprah (Digital) - 1 Issue, February 2020

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