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.

When I wrote 'Barefoot in Paris,' I wanted to make simple recipes that you could make at home that tasted like French classics.

The planning is everything. Deciding which dishes you're going to prepare can turn into the make-or-break decision five days later, when you actually serve the meal.

Never let 'em see you sweat. Guests feel guilty if they think you've worked too hard to make dinner for them - which of course you have!

I like almonds as a snack - keeps your energy up but doesn't fill you up.

I've lived in the Hamptons since 1978, when I first bought my store Barefoot Contessa.

Food is not about impressing people. It's about making them feel comfortable.