"The only opportunity I’ve had to write about cooking in my own voice is in my cookbooks, but those can’t capture my daily (or, in the case of this blog, weekly) thoughts. I think about food and cooking as a chef—that is, my ideas come day to day, depending on what I see at the market, what my fish supplier brings me, what new gadget seems intriguing. Though I only travel out of New York about one week each month, each trip brings fresh perspectives on techniques and introduces me to new spices, herbs, and other fascinating ingredients. And, of course, I love eating in New York. From the tacos and margaritas at Los Dados (where I often stop after a night of cooking at Spice Market) to the sublime sea urchin at Sushi Seki, New York cuisine never fails to inspire."