I'm away so much I've had to learn to cook, and I find it relaxing after filming. I make stews and liver and bacon, and an Italian mate taught me how to make a mean puttanesca sauce.
See, I'm a believer that people are born with a sense of cooking. It's something within them that really gives them the ability to create and to understand flavors.
I'll give you an example. Henry, the old black guy who cooks the corn bread, he worked on the railroads for about 20 years so he knows how to lay and build track.
I feel like there's a lot of tasks in cooking that I want to master, that I want to do better.
I always tell my employees, the busier it gets, the slower you should cook. When you run around like a crazy person, that's when things go wrong.
Bouillabaisse is only good because cooked by the French, who, if they cared to try, could produce an excellent and nutritious substitute out of cigar stumps and empty matchboxes.
Once we thought, journalists and readers alike, that if we put together enough 'facts' and gave them a fast stir, we would come up with something that, at least by the standards of short-order cooks, could be called the truth.
Cooking with your kids and engaging them in hands-on activities are two ways to begin to educate children about the healthy eating, and kick start the important task to help change how the younger generation looks at food and nutrition.
I hope the cooks who are working for me now are getting that kind of experience so they can use what they're learning now as a foundation for a great career.
I don't like food that's too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking. If I wanted a picture I'd buy a painting.
The biggest thing you can do is understand that every time you're going to the grocery store, you're voting with your dollars. Support your farmers' market. Support local food. Really learn to cook.
English food writer Elizabeth David, cook and author Richard Olney and the owner of Domaine Tempier Lulu Peyraud have all really inspired the way I think about food.
I think people are more savvy about cooking, food and dining. I notice they are looking for more value for their money - not in larger portions but more in terms of healthier, fresh, farm-to-table dishes with a nice presentation.
I like to abide by the seasons and let the natural flavor in food speak for itself. I use quick cooking techniques of high heat with very little fat, such as quick saute or wok stir-frying.
I always think if you have to cook once, it should feed you twice. If you're going to make a big chicken and vegetable soup for lunch on Monday, you stick it in the refrigerator and it's also for Wednesday's dinner.
Start with a clean grill. Keep it clean by brushing with a wire brush after preheating, and again after cooking. Make sure to oil your grates and your food before putting it on the grill to keep it from sticking.
Food trucks give creative entrepreneurs the ability to cook with freedom and make what they love, meaning that they can create highly specialized meals without having the high overhead costs of running a restaurant.
Food is a big part of my culture, so everyone knows how to cook. When I came to America and asked a babysitter to softboil an egg for my son and she didn't know how, I was shocked.
I often go to lunch meetings with my agent, a gallerist or a casting director, but if not, I stay at home and prepare my own food because I love to cook. I'm great at pasta, fish and nice salads.
Cooking is like love. You don't have to be particularly beautiful or very glamorous, or even very exciting to fall in love. You just have to be interested in it. It's the same thing with food.
In China, I lived in a dormitory, and the government paid for everything - food, buses. In Iowa, I had to run after the bus, and cook for myself. The first weeks in the U.S., I was asking, 'Where is my food?'
