If there's something I feel certain of, it is that we're not very aware of each other and that's largely because of social media.

I would have bacteria and, yeah, it would grow in what we call the danger zone, which is typically between 40 and 140. But if I'm getting something out of my refrigerator where it's been basically pretty clean and I'm putting it on my counter, what exactly is going to happen in that amount of time that going into a hot oven isn't going to kill? Nothing.

Laminated Lettuce ... perfect for holiday gift giving.

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'm grateful my teenaged daughter is healthy and well and for the work I do to make a living.

Well, you know, when you go into a restaurant, one of the scariest things is the wine list, so whenever I'm really feeling intimidated, I'll just pick a wine type, like a Chianti or Brunello or a Burgundy, and I'll pick a year that's missing and ask for that one.

'Outlaw Cook' was a revelation. Folks like Jeff Smith and Marcella Hazan got me interested in cooking, but John Thorne pushed me into the path that I follow to this day. This is the only cookbook I've ever read that understands how men really eat: over the sink, in the dark, greasy to the elbows.