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.

In the 1960s, you could eat anything you wanted, and of course, people were smoking cigarettes and all kinds of things, and there was no talk about fat and anything like that, and butter and cream were rife. Those were lovely days for gastronomy, I must say.

Pro-choice is the only way to be-- because women are human beings, after all, and should be treated as such.

My mother was independent. She had grown up in Dalton and Pittsfield, in western Massachusetts, and she was one of the first women drivers in that area.

To be a good cook you have to have a love of the good, a love of hard work, and a love of creating.

Just like becoming an expert in wine, you learn by drinking it, the best you can afford.

Life itself is the proper binge.