Q&A with Chef Tyler Florence
Tyler: I really have a hard time cooking without pork. I think it's got to have a little bacon in it someplace—a little bit of hamhock, a little bit of pancetta. I just think that flavor balances everything out.
I think olive oil's really important. I think fresh thyme is probably my herb of choice—it's winter, it's spring, it's summer, it's fall. It's not too big, because sometimes sage can be too much, or rosemary can be too powerful. But I think fresh thyme is just delicious.