You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients.

We ought to enjoy our food, we ought to take time and care and prepare it correctly, and we ought to have fun doing it and make it a communal event.

Cassoulet, that best of bean feasts, is everyday fare for a peasant but ambrosia for a gastronome, though its ideal consumer is a 300-pound blocking back who has been splitting firewood nonstop for the last twelve hours on a subzero day in Manitoba.

Celebrity has its uses. I can always get a seat in any restaurant.

How can a nation be called great if its bread tastes like kleenex?

I was kind of an innocent hayseed from a middle-class, utterly nonintellectual background.

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