The Gulf Coast has the potential to create a culinary raw ingredient paradise that smart cooks can capitalize on.

The Hamptons are usually filled with what I had hoped to leave behind in New York City.

I don't put cream in any pasta noodles ever. I would use a little butter, but I don't ever use cream.

The passion of the Italian or the Italian-American population is endless for food and lore and everything about it.

Finishing food is about the tiny touches. In the last seconds you can change everything.

I was at a party, and some squiggly looking dude with a bow tie came up and said, 'How'd you like to be on TV?' Turns out he was the programming guy at the Food Network. They had me come into the office, and I did a 'Ready, Set, Cook' with Emeril Lagasse, I believe.

Larousse Gastronomique is a veritable dictionary of cooking terms for the French kitchen. If a chef were allowed only one book, this would have to be it.