I'm really a scientist. I follow recipes exactly - until I decide not to. And then I'll follow something else exactly. I may decide I could turn this peach tart into a plum tart, but if I'm following a recipe, I follow it exactly.

With more and more fast food available, it takes an extra effort to cook delicious, healthy meals. I have always been a proponent of simple, easy food that doesn't take forever to cook so you really can eat well at home.

I measure everything, because I always think that if I've spent so much time making sure this recipe was exactly the way I want it, why would I want to throw things into a pot?

My mother would never let me in the kitchen. I always wanted to cook, but I was never allowed to. Her view of the world was, "Cooking is my job, and studying is your job." I think, in retrospect, she didn't like the chaos. She was very orderly. It had to be her way.

The thing about all my food is that everything is a remembered flavor. Maybe it's something I had as a child or maybe it's something I had in Milan, but I want it to taste better than you ever thought.

My favorite fall or winter lunch is big steaming bowls of soup. I usually invite people for around 12:30 and have two hearty soups like shrimp corn chowder and lentil sausage soup, which can be made a day or two ahead.

I think the best shortcut is to choose really simple recipes. Because I think you can make simple recipes that are as delicious as complicated ones.