Spontaneity can be one of the best, and most underrated, ingredients in a kitchen. It can lead to impromptu discoveries and unexpected combinations. I tend to cook the best food when I’m being spontaneous and not over-thinking things. I woke up the other morning on a lazy Sunday and decided to make biscuits. I started gathering the ingredients and spotted a bright green feathery bunch of fresh dill in the fridge. Thinking, “hmm, why not?” I grabbed it and added a handful to the biscuit dough. That little change — that bit of spontaneity — made a HUGE flavorful difference to what would have been plain old ordinary biscuits. They became savory, herbaceous and fresh!