Food is ever-changing and ever moving forward and getting more and more complex.

I woke up on May 15, 1991, the day of my Barnard graduation, and I said to myself, 'By the end of today you will decide what you want to do with the rest of your life.'

Give yourself enough time to really learn how to cook.

I find myself hoping I can get on a TV show, and then people from Oklahoma will come to my restaurant. Then I'll be able to make enough money to open my own place.

I used to sleep with the phone right by my pillow but I'm getting better. Now it sits on the table a few feet away.

Food is so heavily connected to memory.

I think we love bacon because it has all the qualities of an amazing sensory experience. When we cook it, the sizzling sound is so appetizing, the aroma is maddening, the crunch of the texture is so gratifying and the taste delivers every time.