My favorite thing to cook is anything that comes out okay. I'm very fond of certain pastas and sauces that I can just about cook from scratch. So those are what I like to cook, as well as roasted potatoes and chicken. Anything that tastes alright.

I feel that audiences are very sophisticated, and part of my challenge is to keep them engaged because they are so complex.

I've always enjoyed doing a huge variety of roles, which I think helps, instead of settling for the things I might be most comfortable with.

I was the classic middle child in some ways, the one who could have been a priest in an alternate universe.

I try to just be open to what the next experience is and how it makes me feel, just reading a project, or trying to get involved with a project, or thinking about a project, and what particular emotional flavor that brings. To me, it's never really about planning the next thing, or the career arc. It's about investigating how I feel, from project to project, and finding things that I haven't explored and what that would be like.

I became an actor by doing school plays and youth theaters, and then National Youth Theatre of Great Britain. And then I did study at the London Academy of Music and Dramatic Arts. For me that was a good way to enter the field, to work in the theater.

David Mamet was great to work with. He was everything that I thought he would be as a director. He's incredibly articulate, an easy collaborator. Extraordinarily knowledgeable about film and writing.