- I wanted the kitchen to be as well lit as possible, so I installed track lighting, which lets me turn a spotlight on the part of the kitchen where I'm working.
- An induction cooktop keeps my kitchen cool—even when I'm making dishes that cook low and slow, like black bean guiso.
- My grandmother cooked with heavy cast-iron pots called calderos. I just developed a line of cookware based on them, though mine are nonstick and far lighter.
- People often associate me with the chopping I do on TV. Most of it's done with Japanese knives. I prefer them for their sturdiness and heft.
- I put in one wall of cement tiles painted ocean blue to remind me of what's right outside my door: Miami Beach.
- I grind herbs and spices for sauces and vinaigrettes using my mother's mortar and pestle, which helps retain the flavors better than a food processor can.