I just feel we are extremely lucky that when we wake up, we get to go to work and do something we love. Honestly, we can't call it work. We're living the dream, really. If you start thinking about the dangers too much, it's time to stop.
If we're talking fantasy, I would love to host a late night talk show... More Fallon than Leno. Those guys always seem like they're having way too much fun at their 'jobs.'
I love to make a one-pot meal - think stir-fry but in the French Fricassee. I start with what takes the longest to roast and then add vegetables, fresh herbs, and starch until the meal is complete in one shot.
There are many things to admire about Japan but this is the one thing I love the most and probably the only time I eat breakfast. Fish, eggs, soup, salad, veggies; all in the tiniest bites. It's a full meal, but it's so refreshing.
I am a glutton. I'll eat whatever is there. Pizza. I love hot dogs anywhere. I've got nothing against any of that. If I feel like eating, I eat. I don't feel guilty about it at all.
I wear a lot of black, knitwear, skinny jeans and very high heels. My mum used to work for a fashion designer making knitwear, so she knits me lots of chunky scarves, hats and gloves, which I love.
When I am about to have a difficult project, I dream I am climbing a mountain. When everything is going fine, I dream I am going down the mountain.
I am not a picture guy. I like to live in the present and keep the image of the past vivid in my mind. I don't need the precision of the picture.
It's a very naive idea to think that the chef is cooking everything, and, on top of it, is irreplaceable. That would mean that basically he is the only genius, and there are idiots all around him, which doesn't make sense.
The importance of reading, for me, is that it allows you to dream. Reading not only educates, but is relaxing and allows you to feed your imagination - creating beautiful pictures from carefully chosen words.
A pig's trotter is a fantastic thing. The first night of my honeymoon in Paris, my wife fell asleep in her steak tartare, so my trotter kept me company.
Part of becoming a little bit older and having the opportunities that I have, you want to start giving back to people who have been influential and helped you along the way.
There are about 700 flavors that you can smell, but only five you can taste. A lot of times what you're perceiving as flavor has nothing to do with palette, but it's more to do with scents.
Turkey is fine, but if I don't have the sides, forget about it. And cornbread stuffing is at the center of my plate. I will have about six sides and then a little bit of turkey and gravy.
Evolution, cell biology, biochemistry, and developmental biology have made extraordinary progress in the last hundred years - much of it since I was weaned on schoolboy biology in the 1930s. Most striking of all is the sudden eruption of molecular bi...
In the seventeenth century, it was held by some that inside a human sperm there was a minute human being - a homunculus - that was planted inside the womb. Development consisted of the miniature homunculus enlarging and passing through birth and on t...
By thinking through the grilling process while still in the kitchen, you can easily gather all of the items that you might need and conveniently carry them to the outdoors area.
My kids are always in the kitchen with me - I bring them to the bakery and let them decorate cakes, and they also try to help me and my wife, Lisa, cook dinner at night.
Bullying is killing our kids. Being different is killing our kids and the kids who are bullying are dying inside. We have to save our kids whether they are bullied or they are bullying. They are all in pain.
Darwin based his theory on generalizations that were strictly empirical. You can go out and see that organisms do vary, that variations are inherited, and that every organism is capable of increasing its numbers in sufficiently favorable circumstance...
Chestnuts are my favorite ingredient to use in the fall, especially for the holidays. I always find that they are meaty, hearty and have a mysterious refinement when cooked or roasted over sea salt.
