I don't have a long family history of good cooks in my family.

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 love working with big flavors like chiles and smoke. Honey is perfect for softening the edges, mellowing them out a bit. I put it in everything - vinaigrettes, soups, stocks, salsas, so I'm always on the hunt for great honey.

I think New York has the most diverse and best quality representation of so many different cuisines at all levels.

I can't be on the cheeseburger diet all the time.

I think everybody at some point in time has thought to themselves, "I have a really great idea for a restaurant."

A molcajete is a stone mortar and pestle from Mexico. They're great for grinding spices and making salsa and guacamole because they give everything a nice coarse and rustic feel. I've never collected anything, but I think I might start collecting these because each one is decorated differently.