Spain has some of the richest culinary traditions and truly appreciates food that is simply prepared with top-notch ingredients.

Growing up in New England, being schooled and classically trained, it needed to shake, it needed to evolve.

Being a food show and being me, I always kicked it up a notch, which means I would always elevate the spice level or the complexity of a particular dish. So, it was always like we're going to kick this up a little bit.

You can easily put together your own favorite spice blend, whether that's a salt and pepper mixture or you're adding herbs to it or Creole spice. Just watch out for the sodium content. That why I encourage you to make your own.

Mom ran the house, so we grew up Portuguese.

I think many cooks are afraid of undercooked meats. A good thermometer is a cook's best friend.

Wrap fish fillets, sliced veggies, and other quick-cooking items inside foil packets with bundles of fresh herbs and throw them directly on the grill; the steam will release the herb's perfume and flavor anything contained inside the pouch.