My kids and I make pasta three days a week now. It's not even so much about the eating of it; they just like the process. Benno is the stuffer, and Leo is the catcher. They've got their jobs down.

There's a pretty equitable distribution in the restaurant industry of how money gets paid, except for in the kitchen. The kitchen is the lowest-paid group of people.

Passion is what adds so much value to life. And if you think about the things that you do, there's so much juice potential for them if you do it.

The perfect recipe for a margarita is 2 ounces tequila, 2 ounces fresh lime juice, 1 ounce Cointreau, and a tiny splash of some kind of an agave or orange juice.

When you use Tabasco in the marinade, it kind of infuses everything.

Any simple but delicious dish that celebrates the season and locality is what I want to be known for.

You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else.