For me, brunch is such a versatile meal since you can play on both the sweet and savory in your dishes.
I can take a lot of pride that I can launch cookbooks and there's an audience out there that supports that.
In the harrowing aftermath of Haiti's earthquake, one of the greatest needs became desperately clear: safe water.
Pot lucks are fun, especially when you encourage your guests to bring dishes that represent their families or cultures.
The avocado is native to the Mexican state of Puebla, which helps explain why it's so popular in Mexican cooking.
Many people are turned off at eating vegetarian because of the misconception that all dishes are just an arrangement of bland vegetables.
I spent a college semester in a small town in Italy - and that is where I truly tasted food for the first time.
Never eat while doing something else, because you won't get the satisfaction from your food and you'll be more likely to overeat.
Don't try to be the next Rachael Ray or Bobby Flay, we already have those people. We want someone who is going to make their own mark on 'Food Network.'
We've become slaves to words like 'local,' 'fresh,' and 'seasonal.' We all want to be Thomas Jefferson's agrarian hero, but sustainable food is a difficult beast.
For me, I love the flavors of Southern food, and people usually think of Southern food as heavy and fattening, but it doesn't have to be.
I think at Le Cirque I learned how to make real food, which is what people crave, not just gimmicky things on a plate.
For me, the food I like to make is the food I can enjoy all the time anytime. It's not too calculated or technical.
I find that there are a lot of similarities between French and Japanese food. I think they're two countries that have really systemized their cuisine and codified it.
Comfort food is really anything you want at that time. That said, I really love Naple-style pizza.
Sitting down and sharing a meal together combines two of my favorite loves: eating great food and talking about great food.
As long as the food is well prepared and not overdone, I think it tastes good. It doesn't matter if it's Chinese, Japanese, anything.
Everybody has to put purees underneath everything now. It's like people think we need the steak, and then we need some baby food with it.
My childhood was protected by love and a comfortable home. Yet, while still a very young child, I began instinctively to feel that there was something lacking, even in my own home, some false conception of family relations, some incomplete ideal.
Even if the chef has a good business head, his focus should be behind kitchen doors. A business partner should take care of everything in front of the kitchen doors.
There are so many great things about this business. Almost everybody is on the same team. It is all for one-friendly competitiveness. No one is out to hurt anyone.
