I'm a beet freak. I put them in the pressure cooker.

I think anyone who is a carnivore needs to understand that meat does not originally come in these neat little packages.

I was 32 when I started cooking; up until then, I just ate.

I'm very much for making everything safe. The more natural the means we use to raise our vegetables and get rid of bugs, the better.

the more experience you have, the more interesting cooking is because you know what can happen to the food. In the beginning you can look at a chicken and it doesn't mean much, but once you have done some cooking you can see in that chicken a parade of things you will be able to create.

Of course I made many boo-boos. At first this broke my heart, but then I came to understand that learning how to fix one's mistakes, or live with them, was an important part of becoming a cook.

Ye gods! But you're not standing around holding it by the hand all this time. No. [...] [T]he dough takes care of itself. [...] While you cannot speed up the process, you can slow it down at any point by setting the dough in a cooler place [...] then continue where you left off, when you are ready to do so. In other words, you are the boss of that dough.