I worked for the Office of Management and Budget in the White House, on nuclear energy policy. But I decided it would be much more fun to have a specialty food store, so I left Washington D.C. and moved to the Hamptons. And how glad I am that I did!

I use other cookbooks for inspiration. I must say I tend to cook from my own cookbooks for parties.

When I first started writing cookbooks, I remember thinking to myself, what makes me think I can write a cookbook? There are these great chefs who are really trained. And, as I started, I realized, actually, what is my lack is actually exactly right, because I can connect with - cooking's hard for me. I never worked on... And that's why my recipes are really simple, because I want to be able to do them.

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.

The most overrated tool: a pasta maker. Why make it when you can buy it? It's a lot of work!

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.

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!