You have to be generous if you want to spend your time making someone else dinner. Even if you're charging, you're still giving.

I like cast iron coated with enamel for longevity and forgiveness if I happen to take my eyes off the prize while pouring Chianti.

I might use milk if I was using a touch of milk to make like a lasagna or a baked pasta. But cream? That is totally not the way they do it in Italy, and it's not a very good thing. It's kind of a blanket for flavor.

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

When you use it in cooked foods, it changes [the Tabasco flavor] a little bit; it loses a little bit of the bright acid that you love on it, but you get that more cooked heat and chile flavor down.

I like thick or middle (spaghetti). Thin for me is always overcooked by the time I'm eating it.

You have to be generous if you want to spend your time making someone else dinner. Even if you're charging, you're still giving.