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

I like anchovies, and I don't tell everybody about them. Almost every time, they don't even notice.

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.

Jimmy Fallon and I play regularly at the Bayonne Golf Club in Jersey. He's eighteen holes of fun. Any time we play he has moments of brilliance, but also moments of utter catastrophe.

I just signed to do my next book with Ecco Press, a new primer or encyclopedia. This will be my take on what classic Italian cooking is.

Cookbooks have all become baroque and very predictable. I'm looking for something different. A lot of chefs' cookbooks are food as it's done in the restaurants, but they are dumbed down, and I hate it when they dumb them down.

I've been lucky enough in 20 years in the media to have a nice soap box that put me in a position to describe to an American viewership that Tuscany is different from Umbria, and it's different from Emilia-Romagna and, not that that was news, but it was never presented to them in a way that was, "Hey, look. This is a different plate from that different place." And although we all think of "spaghetti, lasagna, ciao," as what Italy is all about, there's all of this great stuff... I was merely an interpreter. I wasn't the developer of the content.