An instant-read thermometer is your best bet for making sure that meat and fish are cooked to the proper temperature.

My partner and I are looking at several locations on Park Avenue South and Midtown for a new restaurant space.

I don't like to dump the dressing on top of the greens. Instead, I pour it against the side of the bowl - using only enough to glaze the leaves - then toss.

You have to have your face in the food. These days people think a tattoo and a bottle of Sriracha equals success.

For me, it's all about moderation. I don't kick things out of my diet, like carbs. But I'm not going to eat fast food.

I seem to respond most to places that are more cosmopolitan because of my Manhattan upbringing. Some of the major international cities I've visited, like Madrid, Rome and London, have a lot of similarities and "New York" elements while ... having their own flavor.

Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.