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When I was initially recipe testing to create a cheese steak, I looked in my pantry and pulled out my staples: soy sauce, ketchup, Worcestershire, ginger, garlic, mozzarella, unsmoked provolone, Italian cherry peppers, etc.

Spiking the sauce with cherry pepper brine taught me a new cooking hack.

He says battered squid tossed with hot cherry peppers is a great representation of where he lives and of his Italian roots.

Their temperature is raised by pickled cherry peppers and a few squeezes of Mike’s Hot Honey, a bottle of which is kept on the counter for customers to apply at their own discretion.

Plus, frozen or canned roasted Hatch green chiles; pickled banana peppers and jalapeños; and jarred sweet piquillos or cherry peppers.