I'm going from doing all of the work to having to delegate the work - which is almost harder for me than doing the work myself. I'm a lousy delegator, but I'm learning.

I spent a college semester in a small town in Italy - and that is where I truly tasted food for the first time.

My college degree was in theater. But the real reason, if I have any success in that milieu, so to speak, is because I spent a lot of years directing, I spent a lot of years behind the camera

All that [replacing of fat] does is lead to dissatisfaction and I think that dissatisfaction results in overeating.

It's funny, when you look back in history books or American cookery books, one of the reasons that the quinces and cranberries are used so often is because of their natural jelling properties.

I love poking fun at myself. I have a rather mean sense of humor.

Stuffing is evil. Stuffing adds mass, so it slows the cooking. That's evil because the longer the bird cooks, the drier it will be.