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

Anyone who tries to make brownies without butter should be arrested.

It's so important that you don't put the stuffing in the bird, where in order for the stuffing to get cooked you have to overcook the turkey. It's better to do it on the side.

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 learned that the hardest party to pull off successfully is Saturday night dinner. This meal is expected to be elaborate: appetizers, first course, dinner, dessert, and coffee. People arrive at 7:30 or 8 p.m. and stay for hours - definitely past my bedtime - and they all go home exhausted.

You don't have to do everything from scratch. Nobody wants to make puff pastry!