At the beginning of the week, I roast a ton of vegetables so I can use them for the next few days. I also plan out meals in advance.

Balance is key in cooking - you want a little acid, a little sweet, a little savory - the flavors should be harmonious.

The less you do to beautiful food, the better it's going to taste. You don't need to mess with it all the time.

Because I travel so much, I bring my workout clothes and shoes wherever I go. That way I can always do some exercise.

I cook mostly vegetarian vegetable and bean stews. Quinoa salads. I make my mother-in-law's recipe for chicken and barley stew all the time.

I always want my guests to be happy and impressed.

Patience was not something that came naturally to me, but in cooking it is the quintessential skill.