I'm In A Loft And The Kitchen

One Of The Smartest Things You Can Do On 'chopped' Is To Take One Of Those Ingredients And Make A Pickle Out Of It, Because Almost Every Dish Benefits From That. I'm Feeling Like Those Intuitions Are Becoming More Natural.

I Had A Really Good Time With Martha Stewart, Who Also Is Somebody I Really Admire A Lot. I've Learned A Lot From Her And I Think All Of America Has, About Attention To Detail And Using Fresh Ingredients And Making Things Beautiful And Special.

People Who Hardly Ever Cook At All, Suddenly At The Holidays, Feel Like It's Their Responsibility To Not Only Cook Dinner For Large Groups Of People Suddenly, But To Serve Things That Are Fussy Or Fancy Or Formal. And I Don't Think That's What Anybody Really Wants, Especially If You're Not Good At It.

I'm A Home Cook And Love To Read About Food, But I'm Not Trained As A Chef. I'm Just Really Into Cooking And Passionate About It.

The Great Mystery To Me Is How Restaurant Critics Think They Can Get Away With Doing Their Job Without Anybody Noticing Who They Are.