Pantry Portrait: Niv Turjeman
The NYC-based chef explores food rooted in memory and interpreted through local ingredients and simple connections. His journey with food started in his mother’s kitchen, where he learned the basics of Jewish Moroccan cooking.
I like to approach my cooking as if any additional ingredient is almost unnecessary. How can I take a vegetable, a piece of meat, or fish, and process it to perfection without overcomplicating it or adding distractions? I want to tell a truth, even when it’s uncomfortable, in a way. I believe food isn’t a problem to solve; it’s not a mathematical equation. For that reason, when asked what I truly can’t go without in my pantry, I think about the basics—olive oil, salt, and maybe a few spices. I like to imagine I’m limited to just those, so I’m forced to create dishes that require the fewest moves.
Niv's Top Five
Essential for pretty much everything, from dressings to deep frying when I’m feeling fancy.
Grey Sea Salt
My favorite salt—tastes like the sea. You can feel it on your fingers. it feels alive.
Red Chili Flakes
Always need a bit of heat. Well, not all the time, but most of the time.
White Wine Vinegar
Perfect for vinaigrettes, aiolis, or just drizzling over veggies. Also, I think It’s the most versatile vinegar.
Preserved Lemons
The ultimate ingredient to seriously elevate any dish. A staple in Moroccan and North African cooking that adds incredible depth. It's surprising and familiar at the same time.
